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

Level

Medium

Yields

4 servings

Cost

£3.28

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

The Method

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.

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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.

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