Chicken and Chorizo Paella

Chicken and Chorizon Paella
Photo: Johnny Miller
Prep Time:
45 mins
Total Time:
1 hrs 10 mins

An impressive but easy Spanish-inspired supper that's just right for a dinner party. This one-pan main dish is flavored with Spanish smoked paprika, saffron, and dried chorizo.


  • 4 cups chicken stock

  • ½ teaspoon ground saffron

  • Coarse salt and freshly ground pepper

  • 8 bone-in, skin-on chicken thighs (about 3 ½ pounds)

  • 1 teaspoon pimenton (smoked Spanish paprika)

  • 2 teaspoons extra-virgin olive oil

  • 12 ounces dried chorizo, sliced ⅛ inch thick on the bias

  • 1 white onion, coarsely chopped

  • 4 garlic cloves, minced

  • 3 medium vine-ripe tomatoes, coarsely chopped

  • 2 ½ cups Arborio rice

  • 1 cup fresh shelled English peas


  1. Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.

  2. Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

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