Spanish·non-vegetarian·medium

Chicken and Chorizo Paella with Smoked Paprika

Name: Chicken and Chorizo Paella with Smoked Paprika
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 6 pieces bone-in chicken thighs; 200g chorizo sausage; 300g Bomba rice; 750ml chicken broth; 1/2 tsp saffron threads; 1 tbsp smoked paprika; 4 garlic cloves; 1 medium onion; 1 red bell pepper; 2 medium tomato; 100g frozen peas; 60ml extra virgin olive oil; 1 lemon; to taste salt and pepper

Imagine the sizzle of olive oil in a wide pan, the aroma of smoked paprika dancing through your kitchen, and the golden crust of rice forming at the bottom. This paella, inspired by the sun-drenched fields of Valencia, marries tender chicken thighs with spicy chorizo, sweet red peppers, and plump peas. The rice—preferably Bomba—absorbs a rich broth infused with saffron and garlic, each grain swelling with flavor. You'll feel the warmth of Spanish hospitality as you gather friends around this one-pan masterpiece. It's not just a meal; it's an invitation to slow down, sip some wine, and share stories. The socarrat (that crispy bottom layer) is the chef's reward—don't skip it. A squeeze of lemon at the end brightens every bite.

65 min(prep 20 + cook 45)

6 servings

520 kcal

Ingredients

bone-in chicken thighs6 pieces
chorizo sausage200g
Bomba rice300g
chicken broth750ml
saffron threads1/2 tsp
smoked paprika1 tbsp
garlic cloves4
onion1 medium
red bell pepper1
tomato2 medium
frozen peas100g
extra virgin olive oil60ml
lemon1
salt and pepperto taste

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat olive oil in a large paella pan or wide skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden on both sides, about 5 minutes per side. Remove and set aside.
2
Slice chorizo into rounds and cook in the same pan for 2 minutes until some fat renders. Remove chorizo but leave the oil.
3
Add finely chopped onion and minced garlic to the pan, sautéing until soft and fragrant, about 3 minutes. Stir in diced red pepper and grated tomato, cooking for another 5 minutes until the mixture thickens.
4
Sprinkle smoked paprika over the vegetables, then add the rice and stir for 1 minute so it's coated in the oil. Pour in hot chicken broth infused with saffron and stir gently. Nestle the chicken and chorizo back into the pan.
5
Bring to a boil, then reduce heat to low and let it simmer uncovered for 20-25 minutes. Do NOT stir the rice after this point—you want the socarrat to form. Scatter peas over the top during the last 5 minutes.
6
Remove from heat, cover with a clean cloth, and let rest for 10 minutes. Serve directly from the pan with lemon wedges and a sprinkle of fresh parsley if desired.

#paella #spanish #chicken #chorizo #smoked-paprika

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