Spanish Paella with Chorizo and Chicken

A flavorful and classic Spanish dish featuring rice, chorizo, chicken, and a medley of vegetables, all simmered in a saffron-infused broth.

Prep Time

20 minutes

Total Time

65 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

2 items

Cost

£3.28/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Chicken•Rice

Dietary:

Gluten-Free

Ingredients

Servings

4 Chicken Thighs(Boneless, skinless, cut into 1-inch pieces)

£3.50

200gChorizo(Spanish chorizo, sliced)

£2.75

1.5cupsArborio Rice(Paella rice is ideal, but Arborio works well)

£1.20

4cupsChicken Broth(Low sodium preferred)

£1.00

1mediumOnion(Chopped)

£0.30

1mediumRed Bell Pepper(Diced)

£0.70

3clovesGarlic(Minced)

£0.20

1canCanned Diced Tomatoes(14.5 oz can, undrained)

£0.55

0.5cupFrozen Peas

£0.25

0.3teaspoonSaffron Threads(Soaked in 1/4 cup warm water for 10 minutes)

£1.50

2tablespoonsOlive Oil

£0.15

1teaspoonSmoked Paprika

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

4 Lemon Wedges(For serving)

£0.50

Total Cost

£13.13

£3.28 per serving

Instructions

1.
Heat olive oil in a paella pan or large skillet over medium-high heat. Add chicken and chorizo and cook until browned, about 5-7 minutes. Remove from pan and set aside.
2.
Add onion and bell pepper to the pan and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3.
Stir in rice, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4.
Add canned diced tomatoes and the saffron-infused water (with the threads) to the pan. Bring to a simmer.
5.
Pour in the chicken broth. Return the chicken and chorizo to the pan. Stir gently to combine.
6.
Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring the rice during this time to achieve a socarrat (crispy bottom layer).
7.
Stir in frozen peas during the last 5 minutes of cooking.
8.
Remove from heat and let stand for 5-10 minutes before serving. Garnish with fresh parsley and lemon wedges.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

To achieve a good socarrat, resist the urge to stir the rice during cooking. Let the bottom layer crisp up.

If the rice seems to be drying out too quickly, add a little more broth.

You can substitute other vegetables, such as green beans or artichoke hearts.

For a vegetarian option, omit the chicken and chorizo and use vegetable broth.

Cooking Equipment

Paella Pan (or large skillet)

Stove

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...