This easy one pan chicken and chorizo paella is full of bold Spanish-inspired flavours, made simple for a midweek dinner. Everything cooks in the same pan — the chicken stays juicy, the chorizo adds richness, and the rice soaks up all those delicious spices.
How To Make A Spanish Inspired Chicken and Chorizo Paella
For more concise ingredients and instructions, or to print the recipe out, please head to the recipe card at the bottom of the page.
What You Need
Chicken
I used 400g of diced chicken breast, but thighs work just as well – they tend to be a little juicier and more forgiving if you accidentally overcook. Cut into bite-sized chunks so they cook evenly in the pan.
Chorizo
About 100g of sliced or diced chorizo gives this dish that unmistakable smoky, paprika flavour. It also releases lovely oils as it cooks, which coat the veg and chicken and become the base of the sauce.
Vegetables
I added a red pepper and a green pepper (though yellow works too), plus 1 chopped onion and 2 garlic cloves. These cook down with the chorizo and help build that flavourful base. I always stir in 100g of frozen peas near the end – no need to defrost them. They add a lovely sweetness and colour to the dish.
Spices
To keep things simple, I used:
- 1 tsp smoked paprika
- ½ tsp chilli flakes (optional, for a bit of heat)
- ½ tsp turmeric – this gives the rice a lovely warm colour
- And a pinch of saffron, if you have it. It’s not essential, but it adds a beautiful golden hue and subtle floral flavour.
Rice
Use paella rice if you can find it – it absorbs liquid well without going mushy. If you don’t have any, arborio rice (risotto rice) is a great substitute. I used 300g, which is the right amount for four portions.
Stock & Tomatoes
One 400g tin of chopped tomatoes and 600ml of hot chicken stock are all you need to make the sauce. Keep a little extra stock or hot water on hand in case it starts to dry out before the rice is done.
What Pan Should I Use?
You’ll want to use a large non-stick pan that’s deep enough to hold all the ingredients and wide enough to allow the rice to cook evenly. I made this in my Ninja sauté pan (30cm), which I use for loads of one-pan meals — it’s got plenty of space, distributes heat really well, and has a lid that’s ideal for simmering dishes like this.
Any deep frying pan or sauté pan with a lid will work — just avoid using something too small or shallow, as the rice needs room to cook through properly without drying out.
Making It
Cook the Base
Heat some olive oil in a large sauté or frying pan and cook the onion for a few minutes until soft. Then add the garlic, peppers, and chorizo. Let them cook for a few minutes until the veg starts to soften and the chorizo releases its oil.
Add Chicken & Spices
Next, stir in the diced chicken along with the paprika, turmeric, chilli flakes, and saffron (if using). Cook for around 5 minutes, just until the chicken is sealed.
Add Rice, Tomatoes & Stock
Pour in the chopped tomatoes and stir everything together. Add the rice and give it a good mix so it’s well coated. Then pour in the hot stock and bring to a gentle simmer. Lower the heat, cover loosely, and let it cook for about 20 minutes, stirring now and then.
Add Peas and Finish
Once the rice is nearly cooked, stir in the frozen peas and cook for another 5 minutes. Most of the liquid should be absorbed and the rice tender – if not, just add a splash more stock or water and give it a few extra minutes.
Serve
Once done, season with salt and pepper to taste. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over.
If you want that slightly crispy bottom layer (called socarrat), leave the pan uncovered on low heat for the last minute or two without stirring – just watch it closely!
More Tips
- Don’t over-stir the rice once it starts cooking – paella is meant to be more set than creamy like risotto.
- Want to bulk it out? Add prawns, mussels, or even some roasted veg stirred through at the end.
- Leftovers keep well in the fridge for 1–2 days and can be reheated gently or eaten cold like a rice salad.
I hope you enjoy this chicken and chorizo paella recipe, let me know in the comments if you end up making it!
More One Pan Meals
Cooking everything in one pot or pan is perfect for an easy dinner with minimal clean up. Here are some more one pan meals for you to check out:
Chicken and Chorizo Paella Recipe (One Pot Meal)
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves crushed
- 2 sweet bell peppers (any colours) sliced
- 100 g chorizo sliced or diced
- 400 g chicken breast or thighs diced
- 1 tsp smoked paprika
- ½ tsp dried chilli flakes optional
- ½ tsp ground turmeric
- A pinch of saffron threads optional – (see note 1)
- 1 x 400g tin chopped tomatoes
- 300 g paella rice or arborio rice
- 600 ml hot chicken stock add more if needed
- 100 g frozen peas
Instructions
- Heat the olive oil in a large non-stick pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Stir in the garlic, peppers, and chorizo. Cook for another 2–3 minutes until the chorizo releases its oils and the veg softens.
- Add the diced chicken and seal on all sides before adding the smoked paprika, chilli flakes, turmeric, and saffron (if using).
- Pour in the chopped tomatoes and mix well. Stir in the rice so it's evenly coated in the flavours.
- Add the hot chicken stock and bring to a boil. Lower the heat, cover with a lid and cook for around 20 minutes, stirring occasionally.
- After 20 minutes, stir in the frozen peas and cook for another 5 minutes until the rice is tender and most of the liquid is absorbed. Add more stock or water if needed.
- Season with salt and pepper to taste. Optionally serve with chopped fresh parsley and lemon wedges.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an estimate.
Andrea Matthews
Monday 7th of April 2025
Really, really nice. The rice was cooked just right with these timings and the flavours were lovely. I’ll definitely make this again.