Easy Chicken and Chorizo Paella

4.55 from 83 votes

This hearty chicken and chorizo paella is a perfect quick and easy, one-pot weeknight meal containing no seafood but is bursting with flavour.

Prep Time5

Cook Time30

Total Time35

Course: mains

Cuisine: Spanish

Servings:

Calories: 546kcal

Cost: £1.36

1 large onion, finely diced (£0.65/3)=(£0.22)
3 cloves garlic, minced (£0.69/3)=(£0.23)
110 g (½ pack) Spanish chorizo, skinned and chopped into small cubes or half moons (£2.25/2)=(£1.13)
300 g short-grain paella rice (£1.40)
400 g (1 tin) chopped tomatoes (£0.28)
650 g boneless, skinless chicken thighs, sliced into chunks (£3.85)
300 g (½ bag) frozen mixed peppers (chopped), defrosted (£1.20/2)=(£0.60)
80 g 2 handfuls frozen peas, defrosted (£0.70/10)=(£0.07)
1 lemon, juiced + wedges to serve (£0.40)

Add the diced onion and olive oil into a large/deep non-stick frying pan over a low/medium heat. Season with salt and sauté for around 3 minutes, until softened.
Next, add the chorizo to the pan and fry for a couple of minutes, adding the garlic in after the fat starts to render from the chorizo.
Add the rice, paprika, turmeric, another pinch of salt and pepper and continue to gently fry for a couple of minutes. This will toast the rice slightly and bloom the spices.
Next, pour the chopped tomatoes, chicken thighs and stock into the pan. Stir to combine everything, then reduce the heat to a low simmer. Cover with a lid for 20 minutes.
After 20 minutes, stir the peppers and peas into the pan and pop the lid back on to cook for another 5 minutes.
At this point, everything will be cooked! Finish by squeezing the juice of half a lemon (or a whole depending on preference) into the pan and seasoning with salt if necessary. Enjoy!

Minimise stirring after adding stock to develop socarrat: Avoid excessive stirring of paella after adding the stock to enhance the formation of sticky rice at the bottom of the pan, known as socarrat. Only stir occasionally when adding peppers and peas to prevent burning.
Remove visible fat from chicken thighs before cooking to improve texture and reduce unnecessary fat, especially when the meat is already juicy and tender.
Ensure even heat distribution in the pan by adjusting the burner placement every five minutes on a smaller hob. Use a wide shallow pan and distribute heat evenly, resulting in the best socarrat for your chicken and chorizo paella.

Calories: 546kcal | Carbohydrates: 48g | Protein: 39g | Fat: 21g