Chicken and Chorizo Paella Recipe (One Pot Meal)
A simple one-pan Spanish inspired chicken and chorizo paella, full of bold, smoky flavours and vibrant colours. Everything cooks together in one pan — perfect for a flavour-packed midweek dinner with minimal washing up.
Servings: 4
Calories:
Equipment
- Ninja 30cm sauté pan or any deep sided sauté pan
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
Note 1: saffron - just a pinch adds beautiful colour and subtle depth to the dish. If you don't have any it can be left out.
