A golden, smoky, and utterly irresistible dish, this Chicken Chorizo Paella is your ticket to Spain without the need to faff around with a passport. Juicy chicken, spicy chorizo, and plump prawns get cosy with saffron-kissed rice, all cooked in one pan for minimal washing up. Winner, winner, paella dinner!
This chicken and chorizo paella is an easy one-pan dinner made with chicken breast, chorizo, prawns, smoked paprika and paella rice. It is ready in around 35 minutes and provides approximately 40g of protein per serving.
The rice cooks directly in the stock and takes on the smoky flavour from the chorizo and paprika. Finish the pan with lemon and spinach for freshness, then serve it straight away.
This recipe was created by my friend Graeme, also known as The Fitness Chef.
What Is Chicken and Chorizo Paella?
Paella is a Spanish rice dish traditionally cooked in a wide, shallow pan. Recipes vary considerably, and traditional Valencian paella does not normally combine chicken, chorizo and seafood.
This is a simple paella-inspired family dinner rather than an authentic Valencian recipe. It uses ingredients that are easy to find in UK supermarkets and cooks in one pan on the hob.
Chicken & Chorizo Paella Key Ingredients
Chicken Breast. Lean, easy to source and versatile it's the main source of protein for this dish. You could use thighs but it would increase the calories. Alternatively, you could use pork too.
Chorizo. Adds a delicious smoky flavour to the dish. However, it comes at a price, the moment chorizo is added it's no longer a paella. See below for more.
Turmeric. This gives the rice its golden colour. It is not a direct substitute for saffron, but it is affordable, easy to find and suits this simple paella-inspired recipe.
Paella Rice. Very similar to arborio (risotto) rice. If you don't have any then arborio rice is a fine swap.
Spinach. A great vegetable for wilting away to nothing and good for folks who aren't big veggie eaters. Also adds some nice colour and it's a great plant-based source of iron too.
King Prawns. These are added near the end because the recipe uses cooked prawns. They bring extra protein and a seafood flavour, but you can leave them out if you prefer a chicken and chorizo version.
Lemon. Use plenty of this. I use a whole half for juicing and then slices for garnish.
Stock. Chicken stock is the obvious choice but vegetable works too. It doesn't need to be too strong as there is a lot of flavour in the dish already so I only use one stock cube to make the 750 ml required.
Smoked Paprika. This, like the chorizo, gives it a deliciously smoky, rich flavour and also enhances the colour.
How to Make Chicken and Chorizo Paella
Heat the olive oil in a wide frying pan over medium heat. Add the chorizo and cook for 2 to 3 minutes until it starts to release its oil.
Add the onion and cook for about 5 minutes until softened. Stir in the chicken and cook until lightly browned on the outside.
Add the garlic, turmeric and smoked paprika. Stir for about 30 seconds so the spices coat the chicken without burning.
Add the paella rice and stir well so every grain is coated in the seasoned oil. Pour in the chicken stock and bring to a gentle simmer.
Cook uncovered for about 15 to 20 minutes, stirring only occasionally, until the rice is almost tender and most of the stock has been absorbed.
Add the cooked prawns, lemon juice and spinach. Cook for a final 5 minutes until the prawns are hot, the spinach has wilted and the rice is tender.
Remove the pan from the heat and rest it for 2 minutes before serving with extra lemon wedges.
Is Chorizo Used In Traditional Paella?
Ah, the great paella debate – to chorizo or not to chorizo?
Technically speaking, traditional Valencian paella does not include chorizo. Purists will tell you that the second you toss in that spicy, paprika-laced sausage, you’re no longer making paella – you’re making arroz con cosas (literally, “rice with things”). And if you ever say the words chorizo paella in front of a Spaniard, prepare for some serious side-eye.
But let’s be real – chorizo makes everything better. When it hits the pan, it releases all those smoky, spicy oils that infuse the rice with deep, rich flavour. And while it may not be traditional, it’s undeniably delicious.
So, the choice is yours: stick to tradition, or live your best life with chorizo in your paella. I know what I’m choosing. Chicken and chorizo paella for the win. 🔥
An easy chicken and chorizo paella made in one pan with prawns, smoked paprika, turmeric and rice. Ready in 35 minutes with approximately 40g protein per serving.
Total Time:35 mins
Yield:41x
Ingredients
UnitsScale
1 tsp olive oil
75gchorizo, diced
1 onion, finely chopped
500gchicken breast, chopped
20ggarlic, finely chopped
1 tsp turmeric
1 tsp smoked paprika
200gpaella rice (uncooked weight)
750mlchicken stock (just use one stock cube)
100g cooked king prawns
Juice of 1/2 a lemon
100gspinach
Instructions
Heat the oil in a large pan over medium-high heat, then add the chorizo and onion, letting them cook for about five minutes until the onion turns golden and the chorizo releases its delicious, smoky oils.
Toss in the chicken and fry for a few more minutes to give it some colour – no need to cook it through just yet.
Stir in the garlic, turmeric, and smoked paprika, frying for another 30 seconds until fragrant. Add the paella rice and mix well, ensuring every grain is coated in the beautifully spiced oils.
Pour in the chicken stock, bring it to a gentle simmer, and let it cook uncovered for 15 minutes, stirring occasionally to stop the rice from sticking.
Finally, add the prawns, a good squeeze of lemon juice, and the spinach, then let it all simmer for another five minutes until the prawns are heated through and the spinach has wilted.
Serve immediately and enjoy your Chicken and Chorizo Paella, a rich, smoky, and utterly satisfying dish that brings the flavours of Spain straight to your table!
Author:Scott Baptie
Prep Time:10 mins
Cook Time:25 mins
Category:Meat
Method:Hob
Cuisine:Spanish
Nutrition
Serving Size:1
Calories:448
Fat:12g
Carbohydrates:45g
Protein:40g
Recipe Video
Storing and Reheating Chicken and Chorizo Paella
Cool leftovers as quickly as possible, ideally within one hour. Transfer the paella to a shallow container, cover and refrigerate. Because it contains cooked rice, use it within 24 hours.
Reheat the paella only once and make sure the chicken, prawns and rice are steaming hot throughout. Add a small splash of water or stock before reheating if the rice has dried out.
Chicken and Chorizo Paella FAQs
Can I use normal rice instead of paella rice?
Paella rice gives the best texture because it absorbs plenty of stock while keeping its shape. Risotto rice can become creamier, while basmati rice needs a different liquid ratio and cooking time.
Can I make it without prawns?
Yes. Leave the prawns out for a chicken and chorizo version. You do not need to change the rest of the method.
Do I need saffron?
No. This recipe uses turmeric for colour and does not contain saffron. If you add saffron, steep a small pinch in warm stock before pouring it into the pan.
Should I stir paella while it cooks?
Stir when you add the stock, then leave the rice mostly undisturbed. Stirring constantly releases more starch and can make the finished rice creamy.
Is chicken and chorizo paella authentic?
No. It is a paella-inspired UK family recipe. Traditional Valencian paella uses different meats and does not normally include chorizo or prawns in the same pan.
Can I make a vegetarian version?
For a vegetarian rice dish, replace the chicken, chorizo and prawns with peppers, green beans, artichokes or butter beans and use vegetable stock. Treat it as a separate variation because the flavour and nutrition will change substantially.
If You Liked This Chicken and Chorizo Paella, Try These:
Chicken and Chorizo Risotto. This chicken and chorizo risotto is smoky, creamy, and packed with protein—all without the endless stirring. Forget the traditional risotto faff; just chuck in the stock, let the rice do its thing, and enjoy a deeply flavoured, one-pan wonder. Perfect for weeknights when you want something fancy without the effort.
Chicken and Chorizo Jambalaya.A Louisiana classic packed with bold Cajun spices, tender chicken, and smoky sausage. Like paella’s spicy American cousin, but with extra attitude!
Singapore Fried Rice. Quick, spicy, and packed with prawns, chicken, veg, and eggs – this high-protein Singapore Fried Rice is your new go-to midweek fakeaway. It’s got everything you love in one pan: bold flavour, colourful crunch, and serious gains. Bonus: it’s ready in half an hour and reheats like a dream.
Leave A Comment Below
Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
Scott is the owner and founder of Food For Fitness. He is a fat loss coach, speaker and fitness writer with a masters (MSc) degree in Applied Sports Nutrition.
I'm a Nutritionist and Sunday Times Bestselling recipe book author who makes high-protein recipes for busy families, fitness enthusiasts or people just trying to eat healthier!
I bought the high protein handbook 6 and it has been a great slow cooker recipe book that the whole family has enjoyed. The recipes always come out well with a good consistency for the sauce and taste delicious. I have now purchased the remaining books and can’t wait to try new recipes! Thanks
Scott
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10/10 so easy to make but so delicious!