Authentic Spanish Chorizo and Chicken Paella Recipe

This traditional Spanish paella is packed with spices, chicken, chorizo and peppers for an incredibly flavorful, one-pan meal that’s easy to make at home.

While authentic Spanish paella often highlights seafood, this version swaps shrimp and clams for browned chicken thighs and cured Spanish chorizo. The result is a richly seasoned, satisfying paella—if you prefer seafood, directions for adding it are included below.

During long stretches at home many cooks revisit classic recipes and work to perfect them. This chicken-and-chorizo paella is the product of that effort—careful selection of ingredients and straightforward technique deliver deep, layered flavor without requiring special equipment or advanced skills.

Good paella depends on the right rice, balanced seasonings and the proper order of steps. You don’t need an authentic paella pan to make a successful dish; a wide, heavy 12-inch non-stick or stainless skillet works well for home cooks and reduces the risk of scorching. Follow the steps below and you’ll have a fragrant, colorful paella ready in about an hour.

What you’ll need

• Lemon juice – used to flavor the paella and soak saffron threads. Fresh squeezed is best.
• Saffron threads – a small pinch goes a long way. Soaking them releases color and aroma.
• Olive oil
• Boneless, skinless chicken thighs – bite-sized pieces; chicken breasts can be substituted.
• Salt and black pepper
• Onion – diced
• Red bell pepper – diced
• Garlic cloves – crushed or minced
• Spanish chorizo – a fully-cured, sliced Spanish-style chorizo adds smoky, paprika-forward flavor.
• Tomato – about 1 cup diced (one medium to large tomato)
• Paprika – preferably sweet Spanish paprika
• Red pepper flakes or cayenne – to taste, for heat
• Medium-grain white rice – the key to true paella. Bomba rice is traditional; calrose is an acceptable substitute if needed.
• Chicken broth
• Frozen peas
• Piquillo peppers – sliced strips for garnish; roasted red peppers can be used instead.
• Flat-leaf parsley – chopped for garnish
• Whole lemon – cut into wedges for serving

Every ingredient contributes a layer of flavor—from saffron’s subtle floral notes to chorizo’s smoky paprika and the brightness of lemon and parsley. If you can’t source specialty items like bomba rice or piquillo peppers, reasonable substitutes (calrose rice, jarred roasted red peppers) still produce a delicious result.

How to prepare the saffron

Saffron releases its flavor and color when it contacts moisture, so soak the threads in lemon juice for 20–30 minutes before adding them to the paella. This simple step helps maximize the aromatic and coloring power of the saffron so it infuses the rice more evenly during cooking.

Step by step instructions

1. Combine the lemon juice and saffron threads in a small bowl and set aside to steep for 20–30 minutes.
2. Heat the olive oil in a large, wide skillet (a 12-inch skillet works well) over medium-high heat.
3. Add the chicken pieces, season with salt and pepper, and brown for 3–4 minutes.
4. Add the diced onion, bell pepper and crushed garlic; sauté 2–3 minutes until softened.
5. Add the sliced chorizo and cook another 1–2 minutes to render some of its fat and release flavor.
6. Stir in the chopped tomato, paprika, red pepper flakes and the saffron with lemon juice.
7. Add the medium-grain rice, then pour in the chicken broth and add the frozen peas. Stir so the rice is evenly distributed and submerged in the broth.
8. Bring to a boil, then lower the heat to a gentle simmer. Cook uncovered for 25–30 minutes, until the rice is tender and most of the liquid has been absorbed. Avoid stirring vigorously—paella develops better texture when ingredients remain layered.
9. Once the liquid is absorbed and the rice is cooked, arrange the piquillo pepper strips across the top of the paella.
10. Cover the skillet, remove it from the heat, and let rest for 10 minutes. This resting period allows the rice to finish cooking through gentle steam and lets flavors meld.
11. Garnish with chopped parsley and serve with lemon wedges for squeezing over each portion.

Want to add seafood?

If you’d like to include shrimp, use raw, peeled and deveined shrimp and add them at the same time you arrange the piquillo pepper strips. Gently press the shrimp into the rice surface, then cover and remove from heat to rest for 10 minutes; the residual heat will cook the shrimp through without overcooking.

What to serve with it

To create a Spanish-inspired meal, serve this paella alongside a selection of tapas. Simple hot or cold tapas complement paella beautifully and let guests sample a variety of flavors. Consider small plates such as:

1. Bacon-wrapped dates or jamón-wrapped bites
2. Grilled or toasted bread rubbed with tomato (pan con tomate)
3. Patatas bravas (crispy potatoes with a spicy tomato sauce)
4. Spanish tortilla (potato omelette)
5. Padrón peppers blistered with sea salt
6. A simple cheese and charcuterie board with olives
7. Gambas al ajillo (garlic shrimp) if serving seafood lovers

A crisp salad and a glass of bright white wine or a light-bodied red complete the meal.

More rice recipes to try

If you enjoy global rice dishes, try recipes inspired by different cuisines: kimchi fried rice (Korea), Mexican chicken and rice, Sriracha steak fried rice (China-style fried rice), Indian-style vegetable and rice casseroles, or New Orleans–style jambalaya. Each offers a unique balance of spices, textures and cooking techniques centered on rice.

Spanish Chorizo Chicken Paella — Recipe Details

Servings: 6 people
Prep time: about 20 minutes
Cook time: about 40 minutes
Total time: about 1 hour
Author: Whitney Bond (recipe adaptation)

Ingredients

• 2 tablespoons lemon juice
• 1 teaspoon saffron threads
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced onion
• 1 red bell pepper, diced
• 3 cloves garlic, crushed
• 8 ounces Spanish chorizo, sliced
• 1 large tomato, chopped (about 1 cup)
• 1 tablespoon paprika (preferably Spanish)
• 1/2 teaspoon red pepper flakes or cayenne
• 2 cups medium-grain white rice (preferably bomba rice)
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1/2 cup piquillo peppers, sliced into strips (or roasted red peppers)
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 lemon, sliced into wedges

Instructions

1. Combine lemon juice and saffron in a small bowl and let steep 20–30 minutes.
2. Heat oil in a large skillet over medium-high heat. Brown the chicken, seasoned with salt and pepper, for 3–4 minutes.
3. Add onion, bell pepper and garlic; sauté 2–3 minutes until softened.
4. Stir in the sliced chorizo and cook 1–2 minutes.
5. Add chopped tomato, paprika, red pepper flakes and the saffron with lemon juice.
6. Add rice, then pour in chicken broth and stir in peas. Ensure the rice is covered with broth.
7. Bring to a boil, reduce heat to medium-low, and simmer 25–30 minutes until rice is tender and liquid is absorbed.
8. Arrange piquillo pepper strips on top, cover, remove from heat and let rest 10 minutes.
9. Garnish with parsley and serve with lemon wedges.

Notes and substitutions

• Substitute jarred roasted red peppers if piquillo peppers are unavailable.
• Calrose rice can replace bomba rice if necessary, though cooking times and liquid absorption may vary.
• To add shrimp: press 1/2 pound raw, peeled and deveined shrimp into the rice at the end of cooking, cover and let rest off heat for 10 minutes to finish cooking.
• A dedicated paella pan is optional. A 12-inch non-stick or heavy skillet is ideal for even cooking and easy cleanup.

Nutrition (approximate, per serving)

Calories: 500 kcal; Carbohydrates: 61 g; Protein: 28 g; Fat: 15 g; Sodium: 1546 mg. Values vary by ingredient brands and portion sizes.