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!
Ah, chicken and chorizo paella! Spain’s most famous rice dish (sorry, risotto, you’re Italian) and a glorious excuse to throw everything tasty into one pan. Traditionally, it’s cooked in a paellera over an open fire while someone sips sangria and pretends to be in charge. But don’t worry, we’re simplifying things here – no need to build a bonfire in your kitchen.
Out of all chicken and chorizo paella recipes, this one is rich, smoky, and packed with layers of flavour. The chorizo releases its spicy oils, the chicken soaks up all the goodness, and the prawns add that final seafood flourish. The rice drinks in the saffron-tinged stock, turning a gorgeous golden hue. And just when you think it can't get any better – in goes a handful of spinach for a token nod to health.
Best of all? One pan. Minimal washing up. Maximum taste.
So, grab your wooden spoon, summon your inner Spanish chef, and let’s get cooking!
This chicken and chorizo paella recipe was created by my buddy Graeme aka The Fitness Chef and it's a winner.
What is Paella?
Chicken and Chorizo Paella is a hearty Spanish rice dish that brings together spiced chorizo, tender chicken, and fragrant paella rice in a rich, smoky broth. While traditional Valencian paella often features rabbit and snails (yes, really), this version keeps things simple and crowd-pleasing with a mix of meat and seafood.
The key to a great paella is getting the rice just right – it should be fluffy but with a little bite, absorbing all the glorious flavours from the stock and spices. Bonus points if you achieve the coveted socarrat – that crispy, caramelised layer of rice at the bottom of the pan. Pure magic!
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. Gives the dish a bit of an early flavour and some beautiful, vibrant colouring. Turmeric has also been found to have antioxidant properties that can help protect the body against damage from free radicals.
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. A good paella always has some prawns but I get it, not everyone is keen for shellfish so you can easily leave them out if you prefer.
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.
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. 🔥
Smoky, spicy, and packed with flavour, this Chicken and Chorizo Paella is a one-pan wonder that brings a taste of Spain to your kitchen. Juicy chicken, crispy chorizo, and saffron-infused rice come together in a rich, golden dish that’s as easy to make as it is delicious to eat!
Total Time:35 mins
Yield:41x
Ingredients
UnitsScale
1tspolive oil
75gchorizo, diced
1onion, finely chopped
500gchicken breast, chopped
20ggarlic, finely chopped
1tspturmeric
1tspsmoked paprika
200gpaella rice (uncooked weight)
750mlchicken stock (just use one stock cube)
100gcooked king prawns
Juice of 1/2 a lemon
100 g spinach
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
Chicken Chorizo Paella Storage Tips
To Store: As soon as the chicken and chorizo paella has reached room temperature, get it into the fridge! This will keep in the fridge for about a day before drying out.
To Reheat: There is a misconception about reheating rice. It's fine. Just make sure you microwave it so it's piping hot. The issue with rice is that when it's left at room temperature a bacteria found in rice produces a toxin which can cause stomach pain and sickness.
To Freeze: Not recommended. Reheating frozen rice often makes it go stodgy and unpleasant to eat. Eating chicken and chorizo paella fresh keeps it light, fluffy and tasty,
FAQs
Can I use normal rice instead of paella rice?
Nope. You’ll end up with a weird risotto. Paella rice absorbs liquid differently, so don’t swap it.
Do I really need chorizo?
Technically, no, but without it, you’re just making chicken and rice. And that’s not very exciting, is it?
How do I stop the rice from sticking?
Stir occasionally, but not too much. A little sticking is fine – it’s how you get that crispy socarrat.
Can I add more seafood?
Absolutely! Mussels, squid, or extra prawns – go wild.
Can I make Chicken and Chorizo Paella ahead of time?
You can, but paella is best eaten fresh. Leftovers tend to get a bit mushy.
What should I serve with Chicken and Chorizo Paella?
A crisp salad, crusty bread, and a big glass of Spanish wine.
Is this an authentic Spanish paella?
Let’s just say… it’s inspired by one. Spanish grandmothers might shake their heads, but your taste buds won’t complain.
Can I make Chicken and Chorizo Paella vegetarian?
Emm you'd have to drop 3 of the main ingredients so it wouldn't resemble the recipe in the slightest. Best Google another recipe. Soz.
If You Liked This Chicken and Chorizo Paella, Try These:
Chicken & 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 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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