The best chicken and chorizo paella

    50 min

    This is a great recipe for those who love or want to try paella but are not a lover of sea food. I picked up a few tips from the locals from my recent trip to Spain, which I have included in this recipe. Very simple to make and tastes delicious every time.


    West Midlands, England, UK
    7 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 pinch salt
    • 350g chicken mini fillets, cut into large chunks
    • 100g chorizo, thinly sliced
    • 75g broad beans
    • 1 1/2 peppers (orange and red), sliced into strips
    • 2 garlic cloves, crushed
    • 1 tablespoon smoked paprika
    • 100mg saffron (optional)
    • 4 tablespoons chopped tomatoes
    • 1.5L boiling water
    • 2 chicken stock cubes
    • 250g paella rice

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Pour olive oil into a 40cm paella pan over high heat. Sprinkle with salt. Once hot, add chicken and cook for 10 to 15 minutes, till browned. Remove chicken and set aside.
    2. To the hot pan, add the chorizo, broad beans and peppers. Cook and stir over high heat for 3 minutes.
    3. Add crushed garlic, smoked paprika, saffron and chopped tomatoes; cook and stir on high heat for 2 minutes.
    4. Make chicken stock with 2 stock cubes and 1.5 litres of boiling water and add to the pan. Stir well.
    5. Pour the paella rice evenly across the pan, but do not stir. Add the chicken to top.
    6. Allow contents of pan to boil on high heat for 10 minutes without stirring, as stirring will release starch and ruin the dish. Turn down the heat and allow to cook for a further 6 to 7 minutes.
    7. Turn off the heat and cover the paella pan with tin foil. Allow to stand for 5 minutes, then uncover and serve.


    Once the rice is added to the stock do NOT be tempted to stir the dish as this will ruin the meal and end up with the rice being stodgy.

    Other options

    If you like seafood you can always tweak this slightly - try adding ready cooked prawns or clams with the chicken on top of the rice.

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