Quick Chicken and Chorizo Paella

Discover the vibrant flavors of Spain with this Quick Chicken and Chorizo Paella, a hearty one-pan dish that’s perfect for weeknight dinners or casual gatherings. This recipe combines tender, golden-browned chicken thighs and smoky chorizo with aromatic saffron, paprika, and a medley of fresh vegetables. Made with arborio or paella rice, it features a rich, flavorful base topped with sweet peas and finished with a traditional socarrat—a crispy, golden crust at the bottom of the pan. With a quick prep time of just 10 minutes and a no-stir cooking technique, this modern take on a classic paella keeps things simple without compromising on taste. Garnished with fresh parsley and served with zesty lemon wedges, this dish delivers a taste of the Mediterranean in just 40 minutes and serves four generously. Perfect for anyone searching for a quick paella recipe that doesn’t cut corners on flavor!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 pieces boneless, skinless chicken thighs
• 2 links chorizo sausage
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 0.5 teaspoon saffron threads
• 1.5 cups arborio or paella rice
• 4 cups chicken broth
• 0.5 cup crushed tomatoes
• 0.5 cup frozen peas
• 1 lemon, cut into wedges (for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Season the chicken thighs with salt and pepper, then add them to the pan. Brown the chicken on both sides (about 4-5 minutes per side), then remove and set aside.

Step 3

Slice the chorizo into thin rounds and add to the pan. Cook for 3-4 minutes until browned, then remove and set aside with the chicken.

Step 4

Add the diced onion, garlic, and red bell pepper to the pan. Sauté for 5 minutes until softened and fragrant.

Step 5

Stir in the smoked paprika and saffron threads, cooking for 1 minute to bloom the spices.

Step 6

Add the arborio or paella rice, coating it in the spices and vegetables for 1-2 minutes.

Step 7

Pour in the chicken broth and crushed tomatoes, stirring to combine. Bring the mixture to a gentle boil.

Step 8

Nestle the browned chicken thighs and chorizo slices back into the pan. Lower the heat to a simmer and cook uncovered for 20-25 minutes, or until the rice is tender and the liquid has mostly absorbed. Avoid stirring to maintain the traditional crispy bottom layer (socarrat).

Step 9

Scatter the frozen peas over the top and cook for an additional 5 minutes.

Step 10

Remove the pan from the heat and let the paella rest for 5 minutes.

Step 11

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	2243 grams (2243.0g)

Amount per serving	% Daily Value*
Calories	2034

Total Fat 98.20g	126%
Saturated Fat 26.90g	135%
Polyunsaturated Fat 2.70g
Cholesterol 550mg	183%
Sodium 5965mg	259%
Total Carbohydrate 131.90g	48%
Dietary Fiber 15.60g	56%
Total Sugars 22.10g
Protein 147.60g	295%

Vitamin D 28IU	140%
Calcium 294mg	23%
Iron 12mg	66%
Potassium 2975mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 29.5%

Carbs: 26.4%