Paella with chicken and chorizo

    1 hour

    This family paella recipe is simple, authentic, delicious and satisfying if you use good quality ingredients. I have catered for hundreds at a time with it and had no complaints, and I'm always being asked for my recipe so here it is! Although the pictures here show my dad and I preparing enough paella for well over 100 people, the recipe is designed to serve around six people. Enjoy!

    143 people made this

    Serves: 8 

    • 1.25 litres chicken stock
    • 1 small pinch saffron (about 50mg)
    • 1 teaspoon smoked paprika (hot or mild)
    • 3 to 4 tablespoons olive oil
    • 1 large Spanish onion, chopped
    • 2 large peppers, chopped
    • 2 to 3 cloves garlic, chopped
    • 500g chicken, chopped
    • 300g spicy cooking chorizo, chopped
    • 500g paella rice

    Prep:20min  ›  Cook:30min  ›  Extra time:10min  ›  Ready in:1hr 

    1. Make up the chicken stock and add in paprika and saffron. Set aside.
    2. Heat olive oil in a paella pan. Fry onions, peppers and garlic until lightly softened, then move to the edges of the pan.
    3. Lightly brown the chicken in the centre of the pan. Once browned, mix in with onions and peppers and get everything sizzling nicely.
    4. Add the chorizo, mix in and leave alone for a few minutes allow the juices to flow and edges to brown, then mix again.
    5. When all is nicely softened and mixed, add the rice to the pan and carefully stir through the mixture to coat it, for about a minute. Level the mixture as best you can in the pan using your spoon.
    6. Carefully add the stock so that it coats the mixture evenly across the pan. Use a spoon to level off any little mounds you discover. Once you have added the stock, do not stir. I repeat, do not stir! Cook on a medium heat for about 20 minutes or until rice is nearly done.
    7. With a few minutes of rice cooking time left, turn off the heat. The paella should still be 'wet' at this point. Immediately cover with foil and leave for 5 to 10 minutes.
    8. Garnish and serve!

    Paella tips

    The success of your paella will depend on the the type of pan you are using, the type of cooker and the control you have over the heat and evaporation of moisture. Following my technique will give you a good starting point but only after a bit of practice with your equipment will you learn how to make your paella perfect. And with your paella stripped back to the only essential but high quality rice and spices as I have suggested, you ensure that as you introduce other meat, fish or vegetable ingredients you can develop alternative flavours and textures more successfully, especially the subtle ones like shellfish or artichokes.

    Rice ratio

    With standard paella rice the ratio is 2.5:1 liquid:rice, but if you are using Bomba rice it's 3:1 ratio, therefore you would need to add 1.5 litres instead of 1.25.


    For best results, place the saffron strands in a small amount of water and leave to soak overnight, or for as long as possible.

    See it on my blog

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    Reviews in English (5)


    So hard to resist giving it a stir!! Don't do it! It pays to resist.  -  17 Dec 2015


    My mouth is still watering just thinking about this. Stunning dish and so easy to follow. Earned me some serious kudos, thank you!  -  15 Nov 2013


    I've never eaten Paella before, nevermind made it as I'm not a fan of seafood, but I fancied doing a recipe with chorizo and this was really easy and extremely tasty!  -  27 Jan 2018