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Chicken and chorizo paella

Updated on May 5, 2010

Delicious Spanish paella recipe

Here's a tasty recipe for the Spanish classic, paella. This is a chicken and chorizo version, and if you look around you'll find loads of different takes on paella. Many variations contain seafood, and you can feel free to tinker with this basic recipe to create your own twist! Enjoy!


Spain's signature dish

Paella is Spain's world-famous national dish, and many variations on the recipe have emerged. It originates from Valencia, and there are certain traditions surrounding exactly how to cook an authentic paella.

Being a little non-traditional myself, some of these ideas I have kept in this recipe, and some I have let go!

Traditionally, paella is cooked in a special pan designed for the job, called a paellera - a paella pan. They are made of stainless steel with two handles, and should ideally NOT be non-stick. Of course, I just used a non-stick wok instead.

Once the rice and stock have been added, the paella should be covered and cooked without stirring. And the reason for the paella pan not being non-stick is because the bottom layers of rice are supposed to toast and slightly caramelize. This part is considered the best bit of the paella!

I didn't want a crunchy paella, but you can certainly do the job in this more traditional way if you wish. Have fun, enjoy the cooking and the eating!


olive oil

1 red bell pepper (sliced)

3 chicken thigh fillets (1 inch dice)

150g chorizo sausage (diced)

100g button mushrooms (sliced)

2 cloves garlic

3 tomatoes (roughly chopped)

100g green beans (cut into 1 inch lengths)

half tbsp fresh rosemary (finely chopped)

1 tbsp fresh flat-leaf parsley (chopped)

pinch of saffron threads in quarter of a cup of warm water

rice (1 cup)

chicken stock (approx 2 cups)

Cooking the bell pepper

In olive oil

Heat 2 tbsp olive oil in a large, deep frying pan or paella pan.

Add the sliced red bell pepper and cook over a medium heat until softened - about 5-6 minutes.

Remove the cooked peppers from the pan.

Browning the chicken

And the chorizo

Add the chicken to the pan and cook for about 10 minutes, until browned all over. Remove.

Then add the chorizo pieces and fry until they are a golden brown color - about 5 minutes. Remove them from the pan.

Cooking the mushrooms

And the garlic

Add the sliced mushrooms and crushed garlic to the pan and cook for 5 minutes.

I used button mushrooms, but you can used chestnut mushrooms if you like.

Adding the tomatoes

And re-introducing the bell pepper

Now add the tomatoes and the bell peppers to the mushrooms, and stir them in. Continue cooking for a further 5 minutes, until the tomatoes are soft.

You're ready to complete the dish.

Recombining all the ingredients

Finishing the dish

Add the green beans, rosemary, flat-leaf parsley, the saffron mixture, rice, chicken and chorizo sausage. Stir briefly to mix the rice into the other ingredients and then add the chicken stock.

Do not stir again. Cover, reduce the heat and simmer for 30 minutes. Then switch off the heat and allow to continue absorbing the stock for a further 10 minutes. And that's it. Done!

And if you need a paella pan - Here you go!

Do you love paella? - What's your favorite or secret ingredient for a perfect paella?

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    • Kiwisoutback profile image


      8 years ago from Massachusetts

      I love paella, but I can never seem to get it right. Thanks for this recipe!

    • profile image


      8 years ago

      I love the way you laid this out! Easy to follow...

    • Gloriousconfusion profile image

      Diana Grant 

      9 years ago from United Kingdom


      I expect you'll be surprised to receive this six months after the last comment.

      I've just seen your recipe and it sounds good. A bit different from the one I have just written - you can see it on the following link:

      Happy New Year

      Regards Diana (Gloriousconfusion)

    • NanLT profile image


      9 years ago from London, UK

      I was hooked from the title. It sounded delicious from the very start.

      you've been featured on 100 Lenses for my 100th Lens

    • VictoriaTwead profile image


      9 years ago

      A really good lens. 5*. I noticed it because it's listed on my page as 'related topics' and I'm glad I dropped by. I have lots of Spanish recipes in my book and website, so I'm always interested in more. Would you like to put it on my Spanish recipe page on my website? I'd love to hear from you!


    • KimGiancaterino profile image


      10 years ago

      This looks great, though I'd have to make a veggie version for myself. I like how you've presented the steps so clearly. Welcome to Culinary Favorites From A to Z.

    • RuthCoffee profile image

      Ruth Coffee 

      10 years ago from Zionsville, Indiana

      I have one I make for my spouse; he loves it- I'm neutral. But, this one sounds fabulous so I'm switching to your recipe next time!

    • MargoPArrowsmith profile image


      10 years ago

      I love the seafood ones, except the musscles, this sounds great, I will have to try it.

      5* as you gave everything we need to make this and its attractive to.


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