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Chicken and chorizo paella

Chicken and chorizo paella is a Spanish saffron rice dish for 6 people, with 45 minutes of active work split between the morning and just before serving. The sofrito and chicken are cooked ahead, leaving only the rice to finish in front of your guests. Medium difficulty, about €4.60 per person, the key is never stirring the rice once the broth goes in, so the crispy socarrat can form.

A big golden paella in the middle of the table, saffron, chorizo and chicken all through it, everyone digs in straight from the pan.

Chicken and chorizo paella
For
6 people
Work
45 min
Total time
1 h 50
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€4.60
Calories per person
760 kcalcalculated by Kiloach, your weight coach

Chicken browned in the pan, chorizo flavoring the oil, a tomato and paprika sofrito simmering slowly, that's the whole character of this paella before the rice even goes in. Saffron gives it color and aroma, the round rice soaks up all that flavor as it cooks in the broth, and the slightly crisp bottom layer, the socarrat, is what you're chasing at the very end.

This is a dish that makes an impression set right in the middle of the table, with everyone serving themselves straight from the pan, which suits a dinner with friends or a family meal in summer. Chicken and chorizo go over well with kids, and most of the work happens calmly in the morning, not when your guests walk through the door.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 45 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 2 steps, 23 min

The day before, you can chop the garlic and prep the peppers and tomatoes to save time in the morning. In the morning, you brown the chicken and chorizo, then make the sofrito, which waits in the fridge until evening. Just before guests arrive, you heat the saffron broth, and at serving time, you warm the sofrito, add the rice and broth, then let it cook undisturbed until the socarrat forms.

The ingredients

6 people

Butcher

  • Chicken thighs or drumsticks 1.2 kg
  • Mild chorizo 200 g

Fruits and vegetables

  • Red bell peppers 2
  • Ripe tomatoes 3
  • Garlic 4 cloves
  • Lemon 1

Frozen foods

  • Frozen peas 200 g

Pantry

  • Round rice (bomba or paella type)often in the pantry 600 g
  • Chicken brothoften in the pantry 1.5 l
  • Saffronoften in the pantry 1 pinch
  • Sweet paprikaoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Celery

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Brown the salted chicken in the paella pan with the oil, then add the sliced chorizo and the peppers cut into strips. 25 min

    Get good color on the chicken, that's what flavors the broth.

  2. Add the chopped garlic, grated tomatoes and paprika, then cook over medium heat until you get a thick sofrito. 20 min

    The sofrito is ready when the oil separates to the edges, don't rush it.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Heat the broth with the saffron and keep it at a simmer nearby. 10 min

    A hot broth keeps the rice from stalling when you pour it in.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the sofrito, scatter the rice in, pour in the hot broth, spread it out without stirring and let it cook over medium heat. 18 min

    Test a grain, it should still be slightly firm in the center.

  2. Add the peas, let it cook on high heat for thirty seconds for the socarrat, then cover with a towel and let it rest. 5 min

    Listen for the crackling, once it turns dry, take it off the heat.

Our tips to get it right

  • Pick a round rice like bomba or paella rice, long grain rice won't hold up the same way in the broth and will turn out stickier.
  • Never cover the pan while the rice cooks, paella always cooks uncovered so the liquid evaporates steadily.
  • If you don't have a paella pan, use the widest and shallowest pan you own, the rice needs to cook in a thin layer.

The variations

  • Swap the mild chorizo for spicy chorizo if your guests like heat, the quantity stays the same.
  • For a vegetarian version, skip the chicken and chorizo, double the peppers, and add artichokes or green beans, using vegetable broth instead.
  • For a faster version that works well for hungry kids, use boneless chicken thighs cut into pieces, the morning cooking step goes quicker.

What to serve it with

  • Lemon wedges to squeeze over each plate
  • A simple green salad as a starter
  • A chilled rosé for summer

Storage

Leftovers keep for 2 days in the fridge in a sealed container. Paella doesn't freeze well because the rice breaks down, it's best eaten within a few days. Reheat in a pan with a splash of broth or water rather than the microwave, to keep a decent texture.

Questions about this recipe

Can I use a different type of rice instead of round rice?

Round rice like bomba or paella rice is best because it absorbs a lot of liquid without turning mushy. Long grain rice gives a different texture, less true to a traditional paella.

How do I know if the socarrat turned out right?

You hear it before you see it, the crackling turns dry during the last thirty seconds of high heat cooking. The bottom should be golden and slightly crisp, not burnt.

Can this paella be made for more than 6 people?

Yes, just scale up the amounts keeping the same ratio of rice to broth, twice the volume of broth for one volume of rice. Use a wider pan so the rice stays in a thin layer.

Can mild chorizo be swapped for something else?

You can use spicy chorizo for more heat, or leave it out entirely for a milder dish by doubling the peppers. The overall flavor changes but the texture of the dish stays the same.

Can a chicken and chorizo paella be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a chicken and chorizo paella?

Allow 1 h 50 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a chicken and chorizo paella?

About 760 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken and chorizo paella cost?

About €4.60 per person, that's €27.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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  • 45 min of work
  • Prepared the same day
  • Medium, €1.60 per person

250 kcalcalculated by Kiloach

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