Name: Spanish Chicken and Chorizo Paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 cups Bomba rice (or Calasparra); 1 lb Chicken thighs, boneless/skinless, chopped; 5 oz Spanish Chorizo, sliced into rounds; 3 cups Chicken stock, warm; 0.5 tsp Saffron threads; 1 tbsp Smoked Spanish paprika; 1 medium Onion, finely diced; 1 large Red bell pepper, sliced; 3 cloves Garlic cloves, minced; 0.5 cup Frozen peas; 2 tbsp Extra virgin olive oil

"Transport your kitchen to Valencia with this vibrant, saffron-scented paella. Featuring juicy chicken thighs and smoky Spanish chorizo, this recipe is designed to help you achieve the perfect crispy socarrat crust on the bottom of the pan."

Ingredients

Qty	Item
1.5 cups 300 g	Bomba rice (or Calasparra)
1 lb 450 g	Chicken thighs, boneless/skinless, chopped
5 oz 150 g	Spanish Chorizo, sliced into rounds
3 cups 750 ml	Chicken stock, warm
0.5 tsp 0.5 g	Saffron threads
1 tbsp 15 g	Smoked Spanish paprika
1 medium 110 g	Onion, finely diced
1 large 150 g	Red bell pepper, sliced
3 cloves 9 g	Garlic cloves, minced
0.5 cup 75 g	Frozen peas
2 tbsp 30 ml	Extra virgin olive oil

How to Make Spanish Chicken and Chorizo Paella

Bloom the saffron by crumbling the threads into 2 tablespoons of warm water; let sit for 10 minutes.

Heat olive oil in a wide paella pan or large skillet over medium-high heat. Add the chicken and chorizo. Sauté for 6-8 minutes until the chicken is browned and the chorizo has released its red oil.

Remove the meat from the pan and set aside. In the same pan, add the onion and red pepper. Cook until softened, about 5 minutes, then stir in the garlic for 1 minute.

Add the rice and smoked paprika to the pan. Stir constantly for 2 minutes to toast the rice and coat it in the flavorful oils.

Pour in the warm chicken stock and the saffron water. Return the chicken and chorizo to the pan, stirring once to distribute everything evenly. Season with salt to taste.

Reduce the heat to medium-low and simmer, uncovered, for 15-18 minutes. Important: Do not stir the rice during this time.

Scatter the peas over the top for the last 5 minutes of cooking. When the liquid is absorbed, you should hear a light crackling sound—this is the 'socarrat' forming.

Remove from heat, cover with a towel for 5 minutes, and serve with lemon wedges and fresh parsley.

·
Never stir the rice after you have added the liquid; this prevents it from becoming creamy like risotto and helps form the crispy bottom crust.
·
Use a wide, shallow pan to ensure the liquid evaporates evenly across all grains of rice.
·
Bomba rice is ideal because it absorbs three times its volume in liquid without losing its structure.
·
If the rice is still too firm but the liquid is gone, add a splash more warm stock and cover for a few extra minutes.

Frequently Asked Questions

What is socarrat?

Socarrat is the highly prized, caramelized, crispy layer of rice that forms at the bottom of a well-cooked paella.

Can I use long-grain rice instead?

It is not recommended, as long-grain rice doesn't absorb the flavors as effectively. Use short-grain rice like Bomba or Arborio.

Is Spanish chorizo the same as Mexican chorizo?

No. Spanish chorizo is cured and firm, while Mexican chorizo is raw and ground. For this recipe, you need the cured Spanish variety.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to keep the rice moist.

Video Tutorials

A Taste of Spain: The Ultimate Chicken and Chorizo Paella

Spanish Chicken Paella | Barón de Ley | The Spanish Chef

Chicken and Chorizo Rice (Paella style)

Easy To Make Chicken and Chorizo Paella In One Pan

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