Quick Chicken & Chorizo Paella Recipe
Sometimes you crave the vibrant flavours of Spain but don't have hours to spend perfecting an authentic paella. This quick version captures all the essential elements that make paella so irresistible - the smoky paprika, the rich chorizo, and that wonderful combination of tender chicken and perfectly cooked rice.
What makes this recipe so clever is how it builds layers of flavour using a single pan. The chicken thighs are seasoned with smoked paprika and seared until golden, creating those lovely caramelised bits that will infuse the entire dish. The chorizo adds its distinctive smoky richness, whilst the combination of onion, green pepper, and garlic forms the classic sofrito base that's essential to Spanish cooking.
The beauty of using Pure Chicken Stock here is that it provides a clean, rich base that allows all those Spanish flavours to shine through. Unlike traditional paella that requires special equipment and precise timing, this version uses a simple large frying pan and straightforward techniques that anyone can master.
This is the kind of dish that brings people together around the table - vibrant, satisfying, and full of warmth. It's proof that you don't need to travel to Valencia or invest in a paella pan to enjoy the wonderful flavours of this iconic Spanish dish in your own kitchen.
What You'll Need
Serves 3-4
| Chicken Thighs | 4-5 (boneless are fine too) |
|---|---|
| Pure Chicken Stock | 500ml |
| Paella Rice | 180g |
| Chorizo | 130g, diced |
| Peas | 130g |
| Onion | 1, diced |
| Green Pepper | 1, diced |
| Garlic Cloves | 2, crushed |
| Smoked Paprika | 2 tsp |
| Vegetable Oil | For cooking |
| Seasoning | Salt & Pepper |
How To Make It
Place the stock in a pan over a low heat to defrost gently.
Heat a little oil in a large frying pan.
Season the chicken with salt, pepper and paprika and massage gently into the meat.
Sear the chicken thighs all over in the pan until well coloured. Turn the heat down and continue to cook for a further 15-20 mins (10-15mins if using boneless thighs).
Remove the chicken and put to one side.
Add the chorizo and onion to the pan. Cook on a gentle heat until the onion is soft.
Add the green pepper and continue to cook for a couple of minutes. Add the garlic and stir in.
Add the rice and gently stir it in.
Place the chicken back in the pan, tucking it into the rice.
Pour in the chicken stock, bring to the boil, then turn down low and cover with a lid until the rice is nearly cooked (10 to 15 mins).
Add the peas, put the lid back on for 5 minutes.
Season to taste if required and serve.
Chef's Tip
The key to good paella is not stirring the rice once the stock is added - this allows the rice to cook evenly and develop that lovely slightly crispy bottom layer that paella is famous for. If you can't find paella rice, risotto rice makes a good substitute.
