Dig into the absolutely irresistible magic of Chicken and Chorizo Paella! This dish brings together juicy, golden chicken, smoky Spanish chorizo, sweet bell peppers, and perfectly seasoned rice that soaks up every vibrant flavor. The result is a one-pan wonder that's both comforting and stunningly gorgeous.

What makes this Chicken and Chorizo Paella truly stand out? It's weeknight-easy but elegant enough for guests, bursting with bold Spanish spices, and comes together with minimal fuss. With every forkful, you'll get a punch of savory, zesty goodness and a toasty, slightly crisp bottom layer (hello, socarrat!).

Whether you're throwing a family dinner, looking for a festive dish for your next get-together, or just want to jazz up your meal prep, this paella is pure joy. It's inspired by my favorite tapas nights and brings the vibrant spirit of Spain right to your kitchen!

Golden chicken and smoky chorizo nestled in colorful paella rice

Why You'll Love This Recipe

Quick & Crowd-Pleasing: Feed a family or a gathering with one easy, shareable skillet.
Big, Authentic Flavors: Smoky chorizo, saffron, and paprika infuse every grain with Spanish flair.
Minimal Clean-up: Everything cooks together in one pan-less mess, more flavor!
Flexible & Adaptable: Mix up veggies, proteins, or make-ahead for busy nights.

Key Ingredients for Chicken and Chorizo Paella

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Thighs

Chicken thighs are the star protein here, providing juicy, tender bites and rich flavor that holds up through simmering. I recommend boneless, skinless thighs for easy eating, but bone-in works if you prefer extra succulence. Cut the chicken into even 1-2 inch chunks for even cooking. You could substitute chicken breast if you like it leaner, but thighs stay moist and flavorful.

Spanish Chorizo

Smoked Spanish chorizo brings spicy, garlicky depth and adds beautiful color to the rice. Choose cured, firm chorizo instead of the soft Mexican variety; slice it into coins before sautéing for the best caramelized bits. If you can't find Spanish chorizo, try andouille sausage or a smoked kielbasa-the flavor will change but still be delicious!

Bomba or Arborio Rice

Short-grain rice like Bomba (the traditional choice) or Arborio works best-it absorbs all the broth yet stays pleasantly firm. Avoid long-grain rice or parboiled rice, which won't give you that signature creamy/tender paella texture. In a pinch, sushi rice is also a good substitute.

Bell Peppers

Bell peppers add color and a sweet freshness that balances out the smoky meats. Use a mix of red and yellow for a beautiful presentation. Slice them into strips or dice for quicker cooking. No bell peppers on hand? Zucchini or green beans work too.

Saffron Threads

Saffron gives paella its distinctive aroma, golden color, and a gentle earthiness. Steep the threads in hot broth before adding, to extract their flavor. If saffron is too pricey, use a pinch of turmeric with a squeeze of lemon for color and a hint of floral taste.

Chicken and Chorizo Paella cooking process

Instructions for Chicken and Chorizo Paella

See recipe card below for full list of measurements, ingredients, and instructions.

Sear the Chicken and Chorizo

Heat the olive oil over medium-high in a large, deep skillet or paella pan. Add the chicken pieces, seasoning with a pinch of salt and pepper. Sear for 4-5 minutes until browned on all sides (they'll finish cooking later). Push chicken to the sides and add sliced chorizo; cook for 2 minutes until it releases its oil and turns slightly crisp. Remove both to a plate and set aside.

Sauté the Vegetables

Lower the heat to medium. Add chopped onion and bell peppers to the pan. Sauté for about 5 minutes, stirring occasionally, until they soften and the onion becomes translucent. Stir in garlic and cook for 1 minute more, just until fragrant.

Bloom Spices & Toast the Rice

Sprinkle in smoked paprika, sweet paprika, and rice. Toast the rice for 1-2 minutes, stirring constantly, until the grains glisten and are fragrant with spices. This step adds an extra layer of flavor and prevents mushy rice later.

Simmer the Paella

Stir in the drained diced tomatoes and mix well. Pour the hot chicken broth over the rice mixture, and stir in the saffron threads. Nestle the chicken and chorizo (with any juices) evenly over the rice (don't stir again after this!). Bring to a gentle boil, then reduce to a low simmer.

Let the paella cook, uncovered, without stirring, for 18-20 minutes. The liquid should mostly absorb and the rice should be tender but not dry. Avoid stirring for that classic crispy socarrat!

Finish with Peas and Rest

Scatter frozen peas over the top and cook for another 3-4 minutes until peas are bright green and tender. Taste and season with more salt or pepper, if needed. Turn off the heat, cover loosely with foil, and let it rest for 5 minutes to allow flavors to meld.

Garnish and Serve

Sprinkle with chopped fresh parsley and serve hot, with lemon wedges for squeezing over each portion. Dig in and enjoy every bite of your homemade paella!

Recipe Variations

Seafood Twist

For classic paella mixta, replace half the chicken with peeled shrimp, mussels, or clams. Add shrimp in the last 5 minutes so they don't overcook, and tuck in fresh mussels when you add the broth for a steamy, ocean-inspired feast.

Vegetarian Paella

Skip the meats and pile in extra veggies like artichoke hearts, zucchini, and green beans. Swap chicken broth for vegetable broth and boost flavors with smoked paprika and sun-dried tomatoes. It's hearty, colorful, and totally plant-based.

Spicy Version

Craving more kick? Slice up a spicy chorizo or add ½ teaspoon cayenne pepper to the rice. You can also top finished paella with a sprinkle of chili flakes for heat!

Low-Carb Modification

Try using cauliflower rice instead of traditional rice for a lighter, low-carb paella. Sauté the "rice" for 2-3 minutes, use only 2 cups of broth, and reduce the simmering time-it won't form a socarrat, but you'll keep the core flavors.

Gluten-Free Guarantee

Paella is naturally gluten-free as long as your chorizo and broth don't contain hidden gluten. Always check labels if serving to gluten-sensitive guests.

Serving Suggestions

Serve Chicken and Chorizo Paella straight from the pan, family-style, with plenty of fresh lemon wedges for squeezing. For a festive Spanish meal, add a side of mixed green salad tossed in sherry vinaigrette, some crusty bread or garlic-rubbed toasts, and a bowl of marinated olives. Pair with crisp white wine or a pitcher of sangria to complete the spread!

Storage and Reheating

Store leftover paella in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water to a skillet, cover, and warm gently over low heat until heated through. You can also microwave portions with a damp paper towel on top. Freezing is possible, though the rice will soften-cool completely and freeze in sealed containers for up to 1 month. Thaw overnight before reheating.

Frequently Asked Questions About Chicken and Chorizo Paella (FAQ)

Q: Can I use regular long-grain rice for paella?

A: For best texture, use short-grain rice like Bomba or Arborio, which absorbs more liquid and delivers the classic paella texture. Long-grain rice won't get as creamy and may not form socarrat.

Q: Can I make paella ahead of time?

A: Yes! Paella can be made in advance and gently reheated. For freshest flavor and texture, add a little broth and reheat slowly on the stove so the rice doesn't dry out.

Q: What if I can’t find Spanish chorizo?

A: Substitute any smoky, firm sausage like andouille or kielbasa. Avoid Mexican chorizo, which is fresh and crumbly-the flavor and texture are quite different.

Q: Is saffron necessary?

A: Saffron adds classic color and aroma, but you can mimic the hue with a pinch of turmeric and add extra smoked paprika for depth if saffron isn't available.

Bring a taste of Spain to your table with this bold, comforting Chicken and Chorizo Paella! Each bite is a celebration of savory, vibrant flavors that are sure to impress. I can't wait to hear how you enjoy this dish-be sure to leave a comment or rating, and share your own twists and serving ideas!