This easy one pot Chicken and Chorizo Paella is perfect for busy evenings when you have very little time to cook but still want a great tasting meal!
Paella – easier to make than you think!
I really, really love paella. I first had it on holiday in Spain nearly 20 years ago… and the memory of it still lingers – it was one of those great foodie moments of my life. Not surprising really, as paella is one of those all-time great foodie dishes – a collection of beautiful flavours that together make something even better than the sum of its parts.
But the best thing? It’s not actually all that difficult to make – even on a weeknight! It’s basically a ‘throw it all in the pot and let it do its thing’ kind of a meal.
One pot paella… and ready in under 40 minutes!
Now, I’m not claiming this is the most authentic recipe… but I am claiming it’s one of the easiest you’ll find. To make this paella the best it could be without being tricky or time-consuming, I scoured the internet looking at loads of different paellas – trying to pare this fab dish back to the absolute essentials, without compromising on the fantastic flavours.
And I’m really pleased with my final version. It’s got all the flavours you’d expect in a traditional Chicken and Chorizo Paella, but none of the faff. In fact, my version can be made in just over 30 minutes, with mainly standard ingredients you’d find in a normal kitchen, making it doable even on busy weeknight… and there’s only one pan to wash up – result!
Make it your own…
You may notice I’ve not included prawns in my version. While I love prawns, I’m not a huge fan of the combination of seafood and meat – I’m sorry I just don’t get the whole surf and turf thing! I also find adding in prawns as well makes this a wee bit pricy for a midweek meal.
But if you love prawns in your paella, then it’s the simplest thing in the world to add them into my recipe. Just buy some fresh, ready cooked prawns and throw them in at the same time as the peas, and make sure they are piping hot before you serve up.
Alternatively, if you are like me and prefer EITHER prawns OR meat in your paella, you might like to try my Easy Peasy Prawn Paella. And if you are veggie, why not try my easy and delicious vegetarian paella.
Fancy something a bit different? Check out my Easy Lamb Paella!
What to serve with paella?
Paella really is a complete meal in its own right, but if you want to add some sides, you could add a green salad and some crusty white bread.
What to drink with paella?
Chicken and Chorizo Paella goes very well with red or rosé Rioja, and other similar Spanish wines. Grenache-blends from southern France also work well here.
If you like this recipe…
…you might also like:
Easy One Pot Chicken and Chorizo Paella
Ingredients
- 1.2 litres hot chicken stock (I used 2 Kallo organic chicken stock cubes)
- Pinch saffron
- 2 tablespoons olive oil
- 1 onion sliced
- 100 g chorizo sliced or diced
- 400 g chicken thigh fillets no bone or skin, cut into 2cm chunks
- 3 cloves garlic crushed or grated
- 1 teaspoon dried chilli flakes (or to taste)
- 3 teaspoons smoked paprika
- 1 red pepper sliced
- 2 medium tomatoes roughly chopped
- 300 g paella rice
- Salt and pepper
- 100 g frozen peas
- 2 lemons cut into quarters
- 2 tablespoons chopped parsley plus extra for garnish
Instructions
- Add the saffron to the hot chicken stock, stir thoroughly and and set aside.
- Place the olive oil in a large, wide pan and add the onion, cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.
- Remove the lid and add the chorizo and chicken, fry over a medium-high heat for 2 minutes.
- Turn down the heat and add the garlic, chilli and paprika. Cook for 2 more minutes.
- Add the red pepper, tomatoes, paella rice and chicken stock, plus some salt and pepper. Bring to the boil, then turn down and simmer for 15 minutes, with the lid off.
- Add the frozen peas and cook for a further 5 minutes. By this time all the stock should have all been absorbed.
- Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Corina says
I definitely prefer a paella with chicken and chorizo as they’re two of my favourite ingredients to cook with and this looks gorgeous! It’s making me look forward to my holiday next week x
Eb Gargano says
Thanks Corina 🙂 I love both the chicken & chorizo version AND the prawn version, just not a mix of prawns and meat together…I know it is quite authentic, but it just tastes all wrong to me…oooh yes…I am rather envious of all the lovely food you will be having next week! Have some paella for me 😀 Eb x
Vicki Montague says
I LOVE one pot meals like this…and this one sounds delicious. On my list of things to make!
Eb Gargano says
Thanks Vicki. Me too – they just make cooking soooo much easier…and the washing up afterwards!! Let me know what you think if you try it 😀 Eb x
Jacqui Bellefontaine says
I can not eat shellfish so this Chicken and Chorizo Paella is right up my street! One pot too -Perfect!
Another great recipe on #CookBlogShare
Eb Gargano says
Oh, sorry to hear you can’t eat shellfish 🙁 but yes, that means this paella is perfect for you!! And yes, totally one pot – so super duper easy too! Thanks for your kind comments 😀 Eb x
Jo @ Jo's Kitchen Larder says
This sounds lovely Eb! I love paella and usually make it when I have a tad more time as I normally use whole chicken (jointed). Your quick version is perfect as a mid week meal which is great! 🙂
Eb Gargano says
Thanks Jo – your version sounds lovely too – perfect for a lovely weekend treat! Mine is quick and super easy, so yes – perfect for midweek 😀 Eb x
Sarah James @ Tales From The Kitchen Shed says
I love your one pot meals Eb and you really can’t go wrong with the chicken and chorizo combo, delicious.
Eb Gargano says
Thanks Sarah – I know, you can’t go wrong with Chicken and Chorizo can you? Always a winner. My Chicken and Chorizo traybake is always one of the most popular recipes on my blog, and I can quite imagine this one being one of the most popular soon too!! 😀 Eb x
Chloe says
Hi, I love the idea of one pot meals and this perfect timing for the lovely weather that we are expecting #freefromfridays
Eb Gargano says
Thanks Chloe – yes this would be perfect for the sunny weather we are supposed to be having this week – I can just imagine sitting outside, a glass of Spanish Rose and this delicious paella – would kind of feel like a lovely Spanish holiday 😀 Eb x
Chloe says
This looks incredible #freefromfridays
Eb Gargano says
Aw, thanks Chloe 🙂 Eb x
emma says
This is pretty similar to what I just had for dinner! Although no saffron so probably not technically paella! Looks sooo good. #freefromfridays
Eb Gargano says
Aaah – clearly we both have great taste 😉 Though I would really recommend adding saffron next time – soooo good! 😀 Eb x
Midge @Peachicks' Bakery says
LOVE Paella! Definitely going to give this one a go as hubby & The Peachicks love chorizo/chicken combination! x
Eb Gargano says
Thanks Midge! The chorizo/chicken combination is such a winner – I also have a chorizo/chicken/sweet potato traybake which is also a total crowd pleaser!! Do let me know how it goes, if you make it!! Eb x
Chris Culver says
I’ve just made this – first time I’ve tried to make paella. Husband does not like chorizo so used bacon with the chicken instead. Really easy and delicious.
Eb Gargano says
I’m so pleased you enjoyed it…and thank you so much for taking the time to let me know. Always so appreciated 🙂 I love your idea of using bacon instead of chorizo – what a great idea for anyone who is not a fan of chorizo. I love chorizo, but I might try this variation one day, just for a change, as it sounds so delicious! Eb x
Sharon says
What type of chorizo did you use?
Eb Gargano says
I used the standard ready to eat chorizo that comes in a ring – not the smoked or spicy, and not the special cooking chorizo either. I’m sure it would work well with the smoked or spicy versions, though, if that’s what you prefer. Hope you enjoy it! And do let me know if you have any more questions – always happy to help. Eb x
Jan says
Can you use risotto rice instead? Or long grain? I have plenty of Arborio and long grain rice already.
I’ve just got your meal plan and have been looking through the ingredients.
Thanks for the meal plan it looks great, I love cooking but just need ideas as I make the same things all the time!
Eb Gargano says
Definitely! It won’t be quite as ‘authentic’, but it will still taste good!! You might need to adjust the cooking time slightly, depending on which rice you are using, but otherwise you can just make a straight swap. I am so pleased you like my meal plan – I hope it helps you add a bit of variety into your cooking…Do let me know how you get on and don’t hesitate to ask if you have any questions!! Eb 🙂
Sally says
I made this last night for 2 teenage daughters and husband – everyone loved it and said it was my best paella yet – so thank you!!
Eb Gargano says
Yay! I am so happy to hear this. And thank you so much for taking the time to leave a comment. It really means a lot to me. Eb 🙂
Amanda says
Great recipe! This was a huge hit with my fish hating family. I love shrimp, but there doesn’t seem to be any convincing them on that. The flavour is rich, and the dish was easy to prepare.
Eb Gargano says
Oh yay – so pleased you and your family liked it so much! And thanks so much for taking the time to let me know…it makes me so happy to hear that my recipes are being made and enjoyed!! Eb 🙂
Annemarie says
Can you make this Meal in the Slow cooker? Looks delicious
Eb Gargano says
Thanks Annemarie – I am so pleased you like it! I am afraid I don’t know how well this would work out in the slow cooker as I have never tried it. Sorry, not to be of more help. Eb 🙂
Robsta says
I’ve just made this and really enjoyed it, so thank you!
I don’t know if it was just me though, but it took me about 40 minutes to prep and I had more bowls and dishes out of the cupboard than for anything else I’ve ever made! I do like to have everything organised and ready to go though, so maybe I use more bowls than most.
Also it took 15 minutes longer than stated to simmer all the stock off, but the rice was cooked at the prescribed time, so I might try with less stock next time, maybe a litre.
Eb Gargano says
I am so pleased you enjoyed this! Sorry to hear it took you so long to prep. Giving accurate prep times is really hard as we all prep at different speeds and in different ways. I do always try to account for the fact that others may take slightly longer than me, but I do also assume that you will do a little prep along the way rather than all up front, which I think may account for some of the difference in this case.
From what you say, it sounds like you like to get everything fully prepped before you start. Great if you have the time, but as a busy working mother I just don’t have that sort of time! I think this may also explain why it used so many bowls and dishes. When I make this recipe I only use 1 pan, a chopping board, a knife and a jug – plus the bowls/plates we are eating off. It sounds to me like you like to get everything prepped ahead of time and in it’s own bowl ready to go. Am I right? If so that would explain it. I get stuff ready on the chopping board and then it goes in. I’m chief washer-upper in my house, so the less to wash up the better!
Finally, regarding simmering time – this is likely to be down to slight variations in your pan size, exact rice used and temperature. I specify a wide pan – if you used a pan that was a little less wide then mine then there would have been less evaporation. Ditto if perhaps the heat from your burner was slightly less than mine. I cook on gas – I use my largest burner with the heat turned down low. If you used a small burner on low or a very low setting on an electric hob, it may have taken longer for the water to evaporate. I do try my best to give accurate cooking times, but again there are so many small variations it is hard to be 100% accurate! As you say, using a little less stock next time would be the way to go.
Anyway thanks so much for letting me know how much you enjoyed this and I hope it’s even better next time!! Eb 🙂
Paul Levallee says
i do your version in my pressure cooker its a absoulte breeze and full of flavour and only take 20 mins in total…….
Eb Gargano says
Thanks for this lovely comment Paul – so pleased to hear you like the recipe, and also that it works so well in the pressure cooker – I’m going to have to try that!! Eb 🙂
Kylie Hagan says
Hi Paul, did you have to adjust the liquid quantity for the pressure cooker? Any info or tips would be great thanks 😊
Will Brown says
Yum yum, we really enjoyed it!
Eb Gargano says
Yay! I am so pleased to hear that. Thanks so much for letting me know and thanks especially for leaving a 5 star review! Eb 🙂
Anthony says
Fantastic!!!!
Eb Gargano says
Yay! So pleased you liked it so much 😀 Eb
Naomi says
I am just about to start your 4 week meal plan – can’t wait! This is recipe number 1… Quick question – my husband I usually eat after the children have gone to bed, will this recipe be ok to reheat after a few hours? Thanks, Naomi
Eb Gargano says
Yay! Excited for you 😀 The answer is yes. But, as always, do take care with rice. Once you’ve cooked this dish, put yours and your husbands portions into the fridge ASAP. And when you reheat this, make sure you reheat it until it is piping hot all the way through. You can either reheat this in the oven (in an ovenproof bowl, covered with foil, at 180C) or in the microwave. Hope that helps! Eb 🙂
John says
Hi EB
Sounds great & I Love paella
I work shift. can this dish be made in advance to be reheated and served the next day?
Eb Gargano says
Yes! But, as always with rice, do take care. Once you’ve cooked this dish, get it into the fridge as soon as it is cool enough. And when you reheat this, make sure you reheat it until it is piping hot all the way through. You can either reheat this in the oven (in an ovenproof bowl, covered with foil, at 180C) or in the microwave. You can also freeze this, if you like. But with the same care – get it into the freezer ASAP / defrost overnight in the fridge / reheat until piping hot. Also, do not reheat more than once. Hope that helps! Eb ?
Ronnie says
This recipe is a delight! Just been devoured by my whole family. Thank you for sharing it!
Eb Gargano says
Yay! I am so happy to hear that 😀
Stephen Fossilo says
This is my family’s new favourite paella recipe.
Easy recipe with heaps of flavour.
We have it once a week we love it so much.
Eb Gargano says
Yay! I am so happy to hear that 😀
Ronnie says
So delicious! Have made it for dinner parties and also just for family meals – has such a great depth of flavours!
Eb Gargano says
Aw, yay! I am so pleased to hear that 😀 Thanks for taking the time to leave such a lovely review! Eb 🙂
Hayley Bradshaw says
Can I use chicken breat or will it be too dry?
Eb Gargano says
To be 100% honest I’ve never tried it, so I can’t say for certain… but my hunch is it should be fine and shouldn’t get too dry because of the way it’s cooked (because it’s cooked in liquid, I mean). Certainly worth giving it a shot! Eb 🙂
Peggy Shaw says
I made this Paella last night. It was simple to make and turned out to be as tasty as it looks. I had to use Risotto rice as I couldn’t get Paella rice but the results were excellent. I have frozen 2 portions and will be interested to see how it compares to the fresh dish. I have signed up for your 4 week Easy Dinners Meal Plan and this was the first recipe so I’m looking forward to the next – Sicilian Style Tuna Pasta, here I come! Thanks Eb! 😋😋
Eb Gargano says
Aw, yay! I am so happy to hear that you liked this recipe so much 😀 Thank you so much for taking the time to leave a review… and specially for the 5* rating! I hope you find lots more favourites in the meal plan. Eb 🙂
Brendan says
I have cooked this a couple of times now. Delicious recipe. Thanks
Eb Gargano says
Aw yay – that’s so great to hear! Thank you for this lovely review and 5* rating! 😀
Wright Chris says
Looks and reads real good. Is there an alternative to using peas? (my wife hates them and picks them out of any dish). Thanks
Eb Gargano says
Thank you! You could just leave the peas out, or a good sub would be green beans cut into short lengths. Alternatively you could add sliced green (bell) pepper at the same time as the red (bell) pepper or use sweetcorn in place of the peas. Hope that helps! Eb 🙂
Emma Williams says
I had run out of frozen peas when I made this, so didn’t include, however, I thought sweetcorn would have been a tasty substitute!
Eb Gargano says
Yes, definitely – sweetcorn is a great sub!
Emma Williams says
I’m just sitting down to plan my meals for the week ahead and finishing off some of last nights chicken & chorizo Paella left overs for my lunch! It is so delicious! Although I made it more like a risotto as I had arborio rice left in the cupboard that needed eating up! It was such a tasty, comforting meal on a damp, chilly February evening, myself & hubby & 2/3 of my children really liked it! (You can’t please all of the people all of the time!). Will definitely be keeping this one as a regular meal in our month! Thank you easy peasy foodie for bringing some inspiration back to my meal plans!
Eb Gargano says
Aw yay – I am so pleased to hear how much you enjoyed this recipe! Thank you for this lovely review and… and especially the 5* rating! 😀