Chicken & Chorizo Paella

Gather 'round for a taste of sunshine with this hearty chicken and chorizo paella. Golden rice, tender chicken, and flavourful chorizo come together in one pan. A warming, satisfying meal for any evening.

Dinner
Cosy Cook Verified
Chicken
Dairy-free option
Gluten-free option
Soy-free option

Kitchen craft & tools

  • The primary heat source for all stovetop boiling, frying, and simmering.
    Cooktop
  • Your primary kitchen blade for general dicing, chopping, and versatile prep work.
    Cutting Knife
  • Flat, open pan designed for searing meats, browning veg, and shallow frying.
    Frying Pan
  • Small, precise units for spices, baking leaveners, and oils.
    Measuring Spoons
  • Flat, sturdy tool for flipping, lifting, and turning food on the heat.
    Spatula
  • A sturdy, protective surface for all your dicing, slicing, and ingredient prep.
    Chopping Board
  • Motorized tool for heavy-duty chopping, slicing, and shredding in bulk.
    Food Processor
  • Standardized volume units for consistent dry and wet ingredient portions.
    Measuring Cups
  • Clear vessel with markings for pouring exact liquid measurements.
    Measuring Jug

Quick info

Prep 15m
Cook 40m
Temp —
Servings 4
DifficultySimple
Chicken & Chorizo Paella

Ingredients

  • 2 tbspOlive Oil(Pantry)
  • 200 gchorizo sausages sliced(Meat)
  • 1Onion finely chopped(Produce)
  • 3Garlic cloves crushed(Produce)
  • 500 gchicken breast fillets cubed(Meat)
  • 3 cupsChicken Stock(Pantry)
  • 2 cupsArborio Rice(Pantry)
  • 400 gcanned chopped tomatoes(Pantry)
  • 1 tspSmoked Paprika(Herbs & Spices)
  • 1 cupfrozen peas(Frozen)

Instructions

Heat oil in a large pan over medium-high heat. Add chorizo; cook 2 minutes. Transfer to a plate.
Add onion and garlic; cook 2 minutes until soft. Add chicken; cook 5-6 minutes until golden. Stir in 1 cup chicken stock. Reduce heat to medium-low. Simmer 10 minutes, uncovered, until liquid nearly gone.
Add rice, tomatoes, paprika, and 1½ cups stock. Bring to a simmer. Cook 15 minutes, uncovered, stirring often, until liquid absorbed.
Stir in peas, chorizo, and the last ½ cup stock. Simmer 5-8 minutes, stirring sometimes, until liquid absorbed. Season with salt and pepper. Serve your paella right from the pan.