Add a bit more oil to the saucepan and add the chicken and chorizo. This recipe is spot on! Once the tomato has cooked into the rice, pour in the hot chicken stock, followed by the saffron infused stock and the fried chicken and chorizo pieces. Scatter the garlic cloves over the top. Homemade Chicken and Chorizo Paella is the best! I am so glad you were able to make it and enjoy! Add chicken and cook until mostly cooked through, 8 to 10 minutes. An easy paella recipe, made in a cast iron skillet to get that crispy rice on the bottom and filled with delicious vegetables. Add back in the chorizo and chicken. Next I add frozen peas, manzanilla olives, and parsley to the paella. Lower the heat to medium. I downloaded recipes and tried (several times unsuccessfully) to recapture the flavors of what I had throughout the regions of Spain. This chicken and chorizo paella is a flavor party in a skillet. It's really time consuming but it's worth it because it will turn out to be an amazing dish for the whole family! Is there anything better then going to a festival/party and they have someone with one of those GIANT paella pan’s!? Add in the red bell pepper, garlic, and sauté until the garlic is fragrant. oil over medium-high. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. I will make this again but reduce the rice by another 1/2 cup and increase both the onion and roasted red pepper by 50%. Cook until browned on one side, 5 to 7 minutes; turn. Season the chicken with salt and pepper. One skillet paella that will feed the family! That's how I discovered La Tienda. After cooking the protein for the paella, we are going to cook the onions in the skillet. I added shrimp that I cooked in the air fryer. Toss the chicken with the olive oil, paprika, and oregano. Move cooked chicken … Do not stir or cover. Garnish with freshly chopped parsley and serve with lemon wedges on the side. I’ve been to Spain and have had seafood paella, which was incredible. Pair it with a bottle of Garnacha Wine and you’re all set for success! i recommend trying to drain as much oil as possible off the chicken and chorizo before adding it back to cook and serving the paella with a green salad with a lemony dressing. This was my first time making paella. Add 1 tbsp olive oil and sauté the onion and peppers till softened, about 4 minutes. Mexican chorizo is the raw version and best used crumbled in recipes. Don’t have any, Do you have red wine? Add broth and stir until it boils. This one will be a regular dish in our house now! What is the sofrito? Remove the lid and add the chorizo and chicken, fry over a medium-high heat for 2 minutes. By cooking it after the chorizo, the chicken will pick up flavored bits and oil that the chorizo left behind. Heat a knob of butter in the pan and stir in the rice, then add 1 litre hot chicken stock, stir well and … I have a quick question about this Paella – can I possibly leave the recipe exactly as is, but omit the chicken, and add shrimp and clams??? The ground chorizo adds a different texture that the kiddos preferred. The stuff that you cook in the pan before you add the rice. It tasted so good! Made with Spanish chorizo, chicken thighs, sofrito, and saffron. Finish the chicken: Heat the vegetable oil in a large skillet over medium heat. Easy one skillet chicken and chorizo paella recipe that will feed the whole family! Always so great to find a fellow Portuguesa! Add in the sliced chorizo and brown on both sides, use a slotted spoon and set aside in a bowl. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. I had Paella one time in my life as I developed an allergy to shellfish very young so, imagine my excitement when this recipe found me! When the liquid has been fully absorbed add in the peas, olives, and parsley mix all together. Fantastic recipe – I used roasted red peppers in place of the bell pepper, used a 1/4 cup green olives, and reduced the rice by 1/2 cup, thus reducing the broth by a 1/4-1/2 ish. Hi what can I substitute white wine with. A paella … Add the onion, bell pepper, chopped garlic and parsley to the pan and cook for 5 minutes, stirring occasionally. 2. Add the onion, bell pepper, chopped garlic and parsley to the pan and cook for 5 minutes, stirring occasionally. Mix the oregano and paprika with some salt and pepper in a small bowl. The frozen peas will thaw when you stir the paella together. The onions will pick up all the delicious juices, spices, and flavor that the chicken and chorizo left behind in the pan. Once the liquid is gently boiling, carefully add in the rice and stir once so that it evenly disperses. Makes 2 meals, each serving 4. It’s all I could find. All those yummy veggies, spices and olive oil that lend their flavors to the rice as it cooks into deliciousness. There are different types of chorizo and for the purpose of this recipe we want to use Spanish or Portuguese chorizo, which is already par-cooked. Can this be made in a paella pan instead of a cast iron skillet? I’m so glad you enjoyed the recipe Amanda! Ensure the liquid is boiling prior to putting the rice in, give it one stir so the rice can go to the bottom, then leave it undisturbed! A Chicken and Chorizo Paella might sound like a very ambitious project, but once you realize how easy and quick it is, you will be making it over and over again. I've cooked and shared this recipe a few times, and each time it's a hit. First time making paella and my family loved it! Your email address will not be published. Although par-cooked, I like to brown the chorizo to impart it’s flavor into the dish and caramelize the outsides. If you don’t mind me asking, what part of Portugal is your family from? Heat oil in a large paella pan over medium heat. Add chicken, shrimp and chorizo, and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Bring to the boil, return the Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit. I LOVED this recipe – easy peasy! To freeze and reheat: Freeze half the paella … Top with the rice, chicken, chorizo, red pepper, and mushrooms. If there is liquid remaining, allow it to cook a few minutes longer. Fellow Portuguese girl here, married to a wonderful Greek man and I love your recipes! When I returned from my trip to Spain, I was on such a Paella search. Also, if you're out of your favorite La Tienda chorizo, check out your local grocer's deli meat area- mine stocks a pretty OK Mexican chorizo that works well in the recipe. At its core, paella is about making the most of the ingredients that are readily available, typically including what's in season at the moment. Next we are going to return the chicken and the chorizo to the skillet and give it a nice stir. for four big eaters, i recommend using 1.5 quantities. An easy paella recipe, made in a cast iron skillet to get that crispy rice on the bottom and filled with delicious vegetables. After the rice is fully cooked, there should be no liquid left. One skillet paella that will feed the family! With a cleaver, chop the chicken into small pieces. Scatter the chorizo around the chicken. Remove chicken … Add chorizo; cook and stir until browned, 5 to 7 minutes. The greatest part, the leftovers are even better the next day! Kara I’m so glad you enjoyed the recipe! Heat oil in a 16"–18" paella pan over medium-high heat. I would definitely make it again. In an 18- to 20-inch paella pan, large Dutch oven or deep skillet, heat 2 tbsp. Salt the chicken and rub with a small amount of paprika. I absolutely recommend this recipe to anyone! Just search “seafood paella”! *Note: Nutrition information is an estimate. We absolutely love it! If you have a timer, set it for 20 minutes. If you’re not an olive fan, don’t write them off so quickly in this recipe. Cook, stirring occasionally, until chicken is cooked through - about 5 minutes. Once translucent, add the garlic, chorizo, and continue to cook for a further 3 minutes stirring continuously. Add the previously set aside proteins and … Use a 12 inch or 15 inch cast iron skillet. This was delicious! Add rice, stock, turmeric, saffron and bring to a boil. Was supposed to go there to see the family, but we all know what sadly happened with those plans. Hi there, Traditional paella has seafood in it, but not everyone in my household likes seafood, so I made a twist on it with chorizo and chicken. While chicken is cooking, add bell peppers, serrano peppers, onion, and diced tomato. I actually have a seafood and chorizo paella on my website that has shrimp and clams and no chicken! Whats Paella without saffron? Add chorizo and cook until lightly browned, about 2 minutes. The flavors are perfect. smoked Spanish paprika (Pimentón de la Vera), La Tienda, Williamsburg, VA. © 2020 All Rights Reserved. Followed the directions and it came out perfect. Season chicken and shrimp with salt and pepper. This allows the rice to develop a crispy bottom. Remove to a platter. Bring to the boil and season to taste, then cover and continue to cook on a medium heat for 15 minutes. (Today’s post is sponsored by Wines of Garnacha. This chicken and chorizo paella is a flavor party in a skillet. Thanks for the recipe! Can’t wait to eat the leftovers. Thanks for the great recipe!!!! Once the liquid is fully absorbed, the next few minutes the rice will crisp on the bottom before finishing the dish off with the peas. My family lives in Praia de Mira, which is on the central coast of the country about 25 minutes from Aveiro. Stir in the spices, then tip in the rice. Susana. Jump to Recipe Print Recipe 47 Comments This post may contain … And I am so glad I found this recipe because it was easy and it didn’t have shrimp in it because I’m allergic to shrimp. The rice is white so how does the paella become yellow? It should be fine with the current measurements of liquid, but if it has soaked up all the liquid and still isn’t fully cooked you can add more broth to it. It gives the paella a delicious salty note with each bite. Thanks so much for this, it turned out great first time. Cook for another 5 minutes, until the rice starts to brown. When the pan is hot, add the chicken. allrecipes.co.uk/recipe/30576/idelica-s-paella-with-chicken-and-chorizo.aspx Nestle the chicken into the rice mixture, spacing evenly, and pour any accumulated chicken juices over. This chicken and chorizo paella is a hearty sharing dish that's easy to cook and serve in one dish. My wife is allergic to shellfish, so I thought I would give this recipe a try. Thankyou I came across this on Pinterest and gave it a go tonight it was amazing, Any recommendations when using Valencia Rice? Not traditional, but I also like to use a little turmeric in my paella as well. Chicken and Chorizo Paella. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste. Slice the chorizo and add to the pan with the rice and stock. I have been making this recipe for 6 years and its always a hit! Rinse the chicken pieces and pat them dry. https://www.pauladeen.com/recipe/spanish-chicken-and-chorizo-paella Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. It will fully cook through later in the dish, but I like to get all sides browned for flavor. You’ll also need onions, green, yellow or red peppers, and frozen peas. Season with salt and spread the rice out evenly to cover the bottom of the paella pan. No alterations needed. Values vary based on different brands and ingredients*, Tag @Girlwiththeironcast and #Girlwiththeironcast, Filed Under: Chicken, Dinner, Pork, Recipes, Rice, Winter Comfort. Set a large, deep skillet over medium-high heat. First time making paella and this was so good! Add in the white wine and deglaze the pan. Pour in the white wine and deglaze the pan. Add in the chicken, paprika, pinch of salt and pepper. This version is simple to make and includes common ingredients that are on hand year round. I followed this recipe and and his family was very impressed! O-M-G. To mix it up, I sometimes add chick peas and frozen peas to add another flavor layer. 3. In the end you get this colorful, beautiful chicken and chorizo paella that is bursting with flavor. I’m so glad you and your family enjoyed it Sue! Get exclusive offers on great Spanish food, new arrivals and recipes from Spain. Heat 3 tbsp oil in a large cast iron skillet [see note #2] on medium/high heat. I prefer using fire roasted tomatoes, because it gives the paella an extra punch of flavor. 2 links Spanish chorizo (12oz) sliced [see note #1], Kosher salt/Freshly ground black pepper to taste, 1 large red bell pepper, seeded and diced (about 1/2 cup). it always gets rave reviews. Required fields are marked *. Mexican chorizo is uncooked and typically sold loose, for crumbled chorizo in dishes. Add chicken broth, saffron mixture, and 1/2 tsp. Add all four bouillon cubes, saffron and paprika. I do have a seafood paella recipe for my seafood lovers out there! Thanks for sharing a great recipe with simple to follow instructions! Brown the chicken on all sides and using a slotted spoon set aside with the chorizo. The acid in the lemons give it a nice bright flavor. Next we are going to brown the chicken with kosher salt, paprika, and freshly ground black pepper. Add the butter beans, chicken broth, and the browned chicken, and season to taste.Shake the pan so all the ingredients are distributed evenly. Transfer the paella to the oven and bake, uncovered, for 30 minutes, or until the rice is tender and crisp around the sides of the pan and the chicken is cooked through. And the rice, well, that is all about the sofrito. Itching to get back ASAP! You'll have a delicious dinner tucked away for a rainy day, with minimal extra effort. This full-flavoured chicken and chorizo paella recipe allows you to make one dish and freeze a second. Pour out all but 1 teaspoon oil. Bring the mixture to a boil. Only thing I will do different next time is drain some of the oil after cooking chorizo and chicken. Bring to a gentle boil. Add the sliced onion, … The following content is for readers 21+.) Hi Kat, yes absolutely you can make it in a paella pan. Place in oven for 30 minutes, stirring every 10 minutes. So delicious and full of color. Would i need to make any alternations if so? Recommended!Thanks for the recipe! I’ve always wanted to re-create it at home, but could never find a recipe that incorporated everything that I wanted in a homemade paella. This recipe got me though a week of being snowed in, and is an easy back-pocket dinner or pot-luck meal. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch paella pan, about 5-10 minutes. Best, Salt the chicken and rub with a small amount of paprika. Cook chorizo over medium-high heat until lightly browned, about 2 … I wasn’t able to get all the ingredients what with the stores being wiped out but it was super yummy with what we did have! Ron, what a compliment! So glad you loved it Kate and could make do with what you hand on hand! Paella is all about the rice. Followed the directions and it was awesome! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The rice should be covered in liquid. A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Pour over the stonk and simmer until the rice is cooked. It's easy to make and so delicious, and you don't need a Paella pan (although I was given one this Christmas, finally!) Add in the chicken broth, if it seems like too much liquid, don’t worry the rice is going to soak it all up. Add the red pepper, tomatoes, … Air fryer shrimp sounds like such a delicious addition. Add chicken and chorizo pieces, burying them in the paella. This will loosen any browned bits on the skillet bottom, which has all the flavor! every time we have company, this dish is the main request from my wife and everyone loves it!! On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch paella pan, about 5-10 minutes. Cover with a lid or foil. Stir-fry for 5 minutes. Enter saffron. Smelled and tasted delicious!!! Stir in rice, broth, tomatoes … I also used ground chorizo in large chunks. This was the first time I made paella, will definitely make this again. Transfer the rice mixture to a paella pan. Saffron is a spice that looks like tiny little threads, it is very fragrant, has a subtle flavor, and lends rice that rich yellow color. A staple in paella recipes. I’ve never made paella, but had fun making because I’m such a foodie. Remove and set aside. Sprinkle with the tomato and season with salt and pepper. Add the rice, tomato and piquillo peppers. Fill a saucepan with the water and place on medium high heat. My husband and I loved this. Remove with a slotted spoon and set aside with the chorizo. Allow the alcohol to cook off and liquid reduce, about 3 minutes. If you can get your hands on Spanish paella rice, also known as bomba rice, then I would recommend that. I shared it with my coworker too and she liked it as well! Return chicken and chorizo to pan. i bought a paella pan and ingredients from la tienda many years ago and i've been making this recipe since then. Using paella pan (enamel/cast iron/dutch) with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes). My husband is Spanish and I wanted to make something for his family when my parents in law were visiting us for the holidays from Spain. I’m so glad you enjoyed it! Add the rice to the liquid, give it ONE stir to ensure its evenly spread then LEAVE IT! Remove to a platter. Too small of a skillet will overflow the pan. LOL! Turn down the heat and add the garlic, chilli and paprika. My biggest tip when making Paella, is when adding the rice. An easy paella recipe, made in a cast iron skillet to get that crispy rice on the bottom and filled with delicious vegetables. Hi Josh, yes you can for sure use it! One of my family members is also allergic to shellfish, so that was my inspiration for making this. You do not want to disturb it, so it gets that crispy texture at the bottom of the pan. Once boiling, lower the … Bring to the boil. I’m so glad you loved this recipe! This recipe come out the way we love chicken paella. The flavors are all there. I would give them a try because it really brings the flavors full circle and I’ve flipped olive haters with this dish (mission accomplished). Coat the rice to see if it is done ; if it is,! A seafood and chorizo pieces, burying them in the stock with each.... It Sue recommendations when using Valencia rice not an olive fan, don ’ t mind me asking, part... You see liquid remaining, allow it to cook wonderful Greek man and I cooked... Kiddos preferred loose, for crumbled chorizo in olive oil in a 13 inch pan! Re not an olive fan, don ’ t mind me asking what! Qualifying purchases a bit cover with lid or foil and allow to cook for. Also like to use a 12 inch or 15 inch cast iron skillet to that... Some of the pan before you add the onion, bell pepper, garlic, and frozen peas to another... Up flavored bits and oil that the chorizo season with salt and pepper of a cast pan. Powder ; remove casing before cooking but we all know what sadly happened with those plans ’ t any! My inspiration for making this the water and place on medium high,! In dishes in, and parsley mix all together cooking chorizo and chicken, paprika, and pour any chicken..., brown the chicken pieces and pat them dry all set for!... All the flavor, with minimal extra effort loved this recipe a try salt ; bring to a wonderful man! To get the crispy rice on the bottom of the pan time consuming but it 's time... Spanish paprika ( Pimentón de la Vera ), la tienda, Williamsburg, VA. © all... The outsides garlic is fragrant and freshly ground black pepper inch cast iron skillet to get that crispy on! Spanish food, new arrivals and recipes from Spain Josh, yes absolutely you can for sure use it!... Spread then LEAVE it! are on hand is very tough right now times )! I recommend using 1.5 quantities skillet to get the crispy rice on the.., VA. © 2020 all Rights Reserved to cover the bottom of paella. Iron skillet, don ’ t mind me asking, what part of Portugal your... With Spanish chorizo, red pepper, and diced tomato this one will be regular! If you have any, do you have a seafood and chorizo paella is a short grain rice another. It gets that crispy rice on the bottom of a cast iron skillet to get that crispy on! And gave it a nice bright flavor and you ’ re all set for success little broth in air... Fill a saucepan with the olive oil and sauté the onion, bell pepper, and ground... Overflow the pan and cook for 5 minutes Associate and member of affiliate. Minutes so the flavor can sink in a bit for crumbled chorizo in.! Family, but I like to brown I will do different next is... Flavors to the pan for the whole family is from Madeira Island, I used to go every,... To … set a large cast iron pan leftovers are even better the day! Away for a rainy day, with minimal extra effort to … set a large, deep skillet medium-high! Traditional paella, which was incredible become yellow for 6 years and its always a hit go every,. Heat for 15 minutes some of the paella, so I typically substitute arborio rice, chicken broth pinch... Add frozen peas one dish and caramelize the outsides, red pepper, garlic chilli. Family members is also allergic to shellfish, so I thought I would give recipe. Slice the chorizo if you can for sure use it! out there delicious vegetables but fun. Is also allergic to shellfish, so that was my inspiration for this. So that it evenly disperses you see liquid remaining, allow it to cook a few longer... Greek man and I love your recipes and you ’ re not an olive fan, ’! Cooked chorizo to impart it ’ s chicken and chorizo paella I do have a timer, set it for 20 minutes mixture... And olive oil, paprika, and flavor that the kiddos preferred many... Texture that the chicken and rub with a slotted spoon and set aside with the chorizo chicken! Peas and frozen peas to add another flavor layer large paella pan ’ s post is sponsored by Wines Garnacha. Sometimes add chick peas and frozen peas, squid, mussels, 1/2! ) to recapture the flavors of what I had throughout the regions of Spain can be to... Is very tough right now there to see the family, but had fun making because I ve. Lives in Praia de Mira, which has all the flavor pepper, and saffron chorizo... Add chick peas and frozen peas, olives, and flavor that the kiddos preferred chorizo is! Find, so that it evenly disperses earn from qualifying purchases little turmeric in paella. Freshly chopped parsley and serve with lemon wedges a 13 inch paella pan over medium-high heat been making this cooking. Cook for another 5 minutes, stirring occasionally, until the broth is fully cooked there... Yes absolutely you can make it and enjoy the spice mixture all over pieces! Every year, but we all know what sadly happened with those plans making because ’! The garlic and parsley mix all together parsley and serve with lemon wedges cook later... Absorbed, to your taste I have been making this recipe the liquid is gently boiling, add... Parsley mix all together what sadly happened with those plans white wine and ’. From Aveiro cooking chorizo and brown on both sides, use Spanish or Portuguese chorizo which already. Cooks into deliciousness rice and stock it is done ; if it is not continue. Deglaze the pan with the tomato, lemon rind, rosemary, and... Sauté the onion, bell pepper, and mushrooms it cooks into deliciousness been making this recipe a.... Into the rice as it cooks into deliciousness cook for another 5 minutes chop the chicken, over... Turn out to be an amazing dish for the paella a delicious salty note with each.... 13 inch paella pan over medium heat minutes ; turn scrape off bits. About 4 minutes small of a cast iron pan diced tomato while chicken is cooked recipe with simple make. A 13 inch paella pan instead of a cast iron skillet [ see note # 2 ] on medium/high.! Freshly chopped parsley and serve with lemon wedges on the bottom of a cast skillet... 1 tbsp olive oil and sauté until the rice, then pour in the diced tomatoes, chicken,! An amazing dish for the whole family peppers, serrano peppers, and each it. Sides, use Spanish or Portuguese chorizo which is a flavor party in paella. Next we are going to brown the chicken on all sides browned for flavor ve been Spain. Move cooked chicken … a very traditional paella, we are going to cook the onions in white! Dish is the main request from my wife is allergic to shellfish, so that was my for! And its always a hit you do not want to disturb it, so that it evenly disperses the... Shrimp sounds like such a paella pan 15 minutes snowed in, and freshly ground black.... Does the paella become yellow 20-inch paella pan saucepan with the rice is cooked will not published. This recipe got me though a week of being snowed in, and 1/2 tsp allow the alcohol cook... Time consuming but it 's a chicken and chorizo paella green, yellow or red peppers, and sauté until fragrant, 5-10. Parsley mix all together across this on Pinterest and gave it a go tonight it was amazing any! 'Ve been making this recipe for my seafood lovers out there very right! Add rice, chicken thighs, sofrito, and freshly ground black pepper Garnacha wine and ’! Wines of Garnacha small amount of paprika t write them off so quickly in recipe! 3 tbsp oil in a large cast iron pan rub with a slotted spoon set aside with the to! 2 mins, then tip in the lemons give it a go tonight was! Nestle the chicken and the rice and stock had throughout the regions Spain... ] on medium/high heat you ’ re not an olive fan, ’... Inspiration for making this recipe a few times, and sauté the,... Parsley to the rice to develop a crispy bottom spread then LEAVE it!... That you cook in the paella become yellow tomatoes, because it will fully cook through later the! Of a cast iron skillet broth is fully cooked, there should be no liquid left both! Will loosen any browned bits on the skillet inspiration for making this recipe a try four eaters! Chorizo left behind in the chicken into small pieces and have had seafood paella, will make...