Basic paella with chicken and chorizo
This basic paella with chicken and chorizo is a quick and flavorful twist on the classic Spanish dish, perfect for busy weeknights. While not the traditional version made with seafood, this variation still captures the essence of paella with its rich flavors, vibrant colors, and signature spices like smoked paprika and cayenne pepper. What makes this recipe especially appealing is its adaptability — you can swap the chicken for prawns, calamari, or even leftover roast chicken to save time. The chorizo adds a smoky, spicy kick, complementing the tender chicken and colorful peppers.Paella originates from the Valencia region of Spain, where it was traditionally made with rabbit, snails, and green beans. Over time, different regions adapted the dish using local ingredients, leading to various versions like seafood paella and mixed paella. The name "paella" comes from the Valencian word for "pan". Specifically, it refers to the wide, shallow, flat-bottomed pan traditionally used to cook the dish. The term itself is derived from the Latin word "patella," meaning a flat plate or pan.This basic paella with chicken and chorizo is the perfect introduction to a timeless dish, offering ease and flexibility without sacrificing flavor.
Ingredients
- 3.5 Tbsp olive oil, divided 1:1:1:0.5
- 1 onion, finely chopped
- 100 g chorizo, finely diced
- 2 cloves garlic, peeled and minced
- salt and pepper to taste
- 400 g chicken thighs or chicken fillet, cut into thin stripes
- 2 red and yellow peppers, cubed
- 3/4 tsp chili flakes
- a good pinch of cayenne pepper
- 2 tsp Spanish smoked paprika
- 200 g medium-grain rice
- 400 g can diced tomatoes
- 500 ml chicken stock
- 1-2 lemons, cut into wedges
- 1/2 bunch flat-leaf parsley
- 2 Tbsp lemon infused olive oil (optional)
Instructions
- Sauté the Onion and Chorizo Start by heating 1 tablespoon of olive oil in a non-stick pan over medium heat. Once the oil is hot, add the chopped onion and diced chorizo. Cook them for about 4 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic to the pan and cook for an additional minute, until fragrant. Remove everything from the pan and set aside.
- Cook the Chicken In the same pan, heat another tablespoon of olive oil. Season the chicken with salt and pepper, then place it in the pan. Fry the chicken for about 5 minutes or until it is just cooked through. Remove the chicken from the pan and set it aside with the onion and chorizo.
- Fry the Peppers Add a tablespoon of olive oil to the pan and heat it over medium. Fry the chopped peppers for 3 to 5 minutes until they start to soften but still retain some bite. Once done, remove the peppers from the pan and set them aside.
- Toast the Spices and Rice a Pour half a tablespoon of olive oil into the pan, along with the chili flakes, cayenne pepper, and smoked paprika. Stir for a moment to release the spices’ aromas, then add the rice. Stir the rice for about a minute to coat it in the spices and oil. Pour in the tinned tomatoes and chicken stock, stir everything together, and bring the mixture to a simmer. Lower the heat to medium and cover the pan with a lid. Let the rice cook for 10 minutes, allowing it to absorb the liquid and flavors.
- Add the Chicken and Peppers After 10 minutes, add the cooked chicken and peppers back into the pan. Stir gently to combine everything, then cover the pan again and cook for an additional 6 to 10 minutes, until the rice is fully cooked and has absorbed most of the liquid. Taste and adjust the seasoning if necessary.
- Garnish and Serve Once the paella is ready, scatter chopped parsley over the top for a fresh finish. Serve with lemon wedges on the side, or drizzle with a little lemon-infused olive oil for an extra citrusy touch. Serve immediately and enjoy!