If you’re looking for a comforting and flavorful dish that brings the heart of Spain into your kitchen, without the shellfish, this Spanish chicken paella recipe is your answer. Inspired by traditional recipes from Valencia and Andalucía, this version keeps all the authentic flavors while being completely kid-approved. No mussels, no shrimp- just tender bone-in chicken, aromatic chorizo, and a vibrant blend of paprika and garlic, simmered into perfectly cooked rice. It’s a dish that feels both festive and familiar.
The secret to great paella lies in the rice. For that true Spanish experience, use short-grain rice that soaks up every bit of smoky, savory goodness. Start by sautéing garlic and chorizo until the kitchen smells heavenly, then add your chicken, skin on, to get that crispy, golden finish. A final splash of lemon brightens the dish and ties the flavors together. These simple, thoughtful steps make all the difference in achieving restaurant-quality results at home.
What makes this recipe a weeknight winner is how surprisingly easy it is. Once you’ve built those rich base flavors, everything goes into one pot and straight into the oven- no constant stirring, no stress. The result? Smoky-sweet flavor, crispy rice edges, and juicy chicken that falls right off the bone. It’s a no-fuss recipe that still delivers on depth and authenticity.
This Spanish chicken paella recipe isn’t just dinner- it’s a cozy celebration of Spanish cuisine, reimagined for real families. It skips the seafood but doesn’t skip the soul. Whether you’re feeding picky eaters or just craving something hearty, this dish brings the essence of Spain to your table, with no passport required.
Introduction
Spanish chicken paella recipe, originating from the Valencia region of Spain, is a dish that has evolved over the centuries. While the traditional version includes seafood, variations like the chicken and chorizo paella have gained popularity for their rich flavors and accessibility.
This version is perfect for family dinners, gatherings, or even meal prep. The combination of smoky chorizo, tender chicken, and aromatic spices creates a dish that’s both satisfying and easy to prepare.
Ingredients List
Here’s a breakdown of the ingredients you’ll need:
| Ingredient | Quantity | Notes |
| Olive oil | 2 tablespoons | For sautéing |
| Chicken thighs | 4-6 pieces | Bone-in, skin-on for flavor |
| Spanish chorizo | 200g | Sliced |
| Onion | 1 large | Finely chopped |
| Garlic cloves | 3 | Minced |
| Bell peppers | 2 | Sliced (red and yellow for color) |
| Short-grain rice | 1.5 cups | Bomba or Arborio preferred |
| Chicken stock | 4 cups | Warmed |
| Saffron threads | A pinch | Soaked in warm water |
| Smoked paprika | 1 teaspoon | Adds depth |
| Tomatoes | 2 | Grated or finely chopped |
| Frozen peas | 1 cup | Optional |
| Lemon wedges | For serving | Adds brightness |
| Fresh parsley | For garnish | Chopped |
Ingredient Tips:
- Chorizo: Use Spanish chorizo for authenticity. It’s cured and has a smoky flavor.
- Rice: Short-grain rice like Bomba absorbs flavors well without becoming mushy.
- Saffron: Though expensive, a little goes a long way in adding unique flavor and color.
Step-by-Step Cooking Instructions
Step 1: Prepare Ingredients
- Soak saffron threads in a small amount of warm water.
- Warm the chicken stock in a separate pot.
Step 2: Sauté Meats
- Heat olive oil in a large paella pan or wide skillet over medium heat.
- Season chicken thighs with salt and pepper
- Sear chicken until browned on all sides. Remove and set aside.
- Add chorizo slices to the pan and cook until they release their oils. Remove and set aside.
Step 3: Cook Vegetables
- In the same pan, add chopped onions and cook until translucent.
- Add minced garlic and sliced bell peppers. Sauté until softened.
- Stir in grated tomatoes and cook until the mixture thickens.
Step 4: Add Rice and Spices
- Add rice to the pan, stirring to coat with the tomato mixture.
- Sprinkle in smoked paprika and the soaked saffron with its water.
Step 5: Combine and Simmer
- Pour in warm chicken stock. Stir to combine.
- Return chicken and chorizo to the pan, nestling them into the rice
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for about 20 minutes, or until rice is tender and liquid is absorbed.
Step 6: Add Final Touches
- Sprinkle frozen peas over the top during the last 5 minutes of cooking.
- Once done, remove from the heat and cover with a clean kitchen towel. Let it rest for 5-10 minutes.
Step 7: Serve
- Garnish with chopped fresh parsley and lemon wedges.
- Serve directly from the pan for an authentic experience.
Tips for Success
- Pan Selection: Use a wide, shallow pan to ensure even cooking and the development of the coveted socarrat (crispy rice bottom).
- Avoid Stirring: Once the stock is added, avoid stirring to allow the rice to cook evenly and form a crust.
- Heat Control: Maintain a gentle simmer to prevent burning and ensure the rice cooks properly.
- Resting Time: Allowing the paella to rest after cooking helps the flavors meld and the rice firm up.
Storage and Reheating
Storage:
- Cool leftovers to room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in a skillet over medium heat, adding a splash of water or stock to prevent drying.
- Alternatively, microwave in intervals, stirring occasionally.
Freezing:
- Freeze portions in airtight containers for up to 1 month.
- Thaw overnight in the refrigerator before reheating.
Customizations and Substitutions
- Protein Variations: Substitute chicken with turkey or tofu for different dietary needs.
- Vegetarian Option: Omit meats and add a variety of vegetables like zucchini, mushrooms, and artichokes.
- Spice Level: Adjust the amount of smoked paprika or add chili flakes for heat.
- Rice Alternatives: While short-grain rice is traditional, you can experiment with other types, keeping in mind cooking times and liquid ratios.
Serving Suggestions
- Accompaniments: Serve with a simple green salad, crusty bread, or roasted vegetables.
- Beverage Pairings: Pair with a glass of Spanish red wine like Tempranillo or a refreshing white like Albariño.
- Occasions: Perfect for family dinners, potlucks, or festive gatherings.
More Spanish-Inspired Recipes
- Tortilla Española: A classic Spanish omelet with potatoes and onions.
- Patatas Bravas: Fried potatoes served with a spicy tomato sauce.
- Gazpacho: A cold tomato-based soup, perfect for hot days.
- Churros: Fried dough pastries are often served with chocolate dipping sauce.
Understanding the Role of Rice in Chicken and Chorizo Paella
The type of rice you use in paella is crucial because it affects texture, flavor absorption, and cooking time. The most traditional rice for paella is Bomba rice, which absorbs liquid well but remains firm. Choosing the right rice ensures your paella has the perfect bite without becoming mushy.
Key Points:
- Short-grain rice is preferred for its ability to soak up flavors.
- Avoid long-grain rice as it tends to stay separate and dry.
- The rice should cook evenly and develop the signature socarrat (crispy bottom).
The Science Behind the Socarrat: The Crispy Bottom Layer
One of the most celebrated features of paella is the socarrat– the golden, crispy crust formed at the bottom of the pan. Achieving this requires practice but can be mastered by controlling heat and cooking time.
How to achieve socarrat:
- Use a wide, shallow pan to spread the rice evenly.
- Do not stir once the stock is added.
- Maintain medium-high heat toward the end of cooking.
- Listen for a gentle crackling sound indicating the crust is forming.
- Avoid burning by reducing heat slightly when necessary.
Why Socarrat Matters:
- Adds texture contrast to the soft rice.
- It imparts a smoky, caramelized flavor that is essential to authentic paella.
Nutritional Overview of Chicken and Chorizo Paella
Understanding the nutritional content helps in planning meals, especially for families with dietary goals.
| Nutrient | Per Serving (approx. 1 cup) | % Daily Value* |
| Calories | 350 | 17% |
| Protein | 25g | 50% |
| Carbohydrates | 35g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Fiber | 3g | 12% |
| Sodium | 600mg | 25% |
| Vitamin A | 15% | |
| Vitamin C | 20% | |
| Iron | 15% |
*Percent Daily Values are based on a 2,000-calorie diet.
This dish offers a balanced meal, with chicken and chorizo providing a good protein source, rice providing complex carbohydrates, and vegetables providing fiber.
Case Study: Family Meal Success with Spanish Chicken and Chorizo Paella
Background:
A family of four in Dubai sought a crowd-pleasing, easy-to-make dinner that offered bold flavors but was not too spicy for kids. They tried this chicken and chorizo paella recipe with minor adjustments.
Modifications:
- Reduced the chorizo quantity to lower the spice.
- Added extra bell peppers and peas to increase the vegetables.
- Used boneless chicken thighs for easier eating.
Outcome:
- The meal was a hit; children enjoyed the colorful presentation.
- The dish reheats well for leftovers.
- The family appreciated the balance of flavors, and the socarrat was perfectly formed.
Lessons Learned:
- The recipe is highly adaptable for different dietary needs.
- Cooking with warm stock and saffron infusion enhanced flavor complexity.
- A wider pan helped create a crispier socarrat.
Rice Types for Chicken and Chorizo Paella: A Comparison
| Rice Type | Grain Size | Liquid Absorption | Texture After Cooking | Best For | Availability |
| Bomba | Short | High | Firm, separate grains | Traditional paella | Specialty stores, online |
| Arborio | Short | Medium-High | Creamy, slightly sticky | Risotto, paella variant | Widely available |
| Calasparra | Short | High | Firm, absorbs flavors well | Paella, Spanish cuisine | Specialty stores |
| Valencia | Medium | Medium | Soft but not mushy | Paella | Regional availability |
| Long Grain Rice | Long | Low | Separate, dry grains | Not recommended | Widely available |
Final Thoughts
Mastering the art of the Spanish chicken paella recipe brings a delicious slice of Spanish culture right into your kitchen. This dish perfectly balances rich, smoky flavors with tender chicken and savory chorizo, all melded together by the absorbent, flavorful rice. What makes this recipe stand out is its accessibility- it’s a family-friendly, straightforward meal that doesn’t require fascinating seafood or complicated steps, making it perfect for home cooks of all levels.
By understanding key elements like the choice of rice, the importance of the socarrat (the crispy bottom crust), and the balance of spices, you can elevate your paella to authentic restaurant-quality dishes. Plus, this recipe adapts well to dietary preferences, whether you want to reduce spice or add more vegetables. The nutritional benefits also make it a wholesome meal, packed with protein, carbs, and fiber.
Cooking paella at home is not just about the food- it’s about creating an experience. Whether preparing a weeknight dinner or celebrating a special occasion, this dish brings warmth, color, and a touch of Spanish tradition to your table. Remember, practice and patience are key- don’t rush the process, especially when developing that crispy socarrat that so many paella lovers crave.
With this recipe in hand, you can impress guests or simply enjoy a comforting meal with your family. The rich aroma, vibrant colors, and bold flavors will transport you to Spain without leaving your home. So gather your ingredients, heat your pan, and enjoy the journey of making a perfect chicken and chorizo paella that’s as authentic as it is delicious!
FAQs
Can I use boneless chicken instead of bone-in?
Yes, you can use boneless chicken for easier eating, but bone-in chicken adds more flavor and juiciness. If using boneless, adjust cooking time to avoid drying out.
What rice is best for chicken and chorizo paella?
Short-grain rice like Bomba or Calasparra is ideal because it absorbs liquid well and stays firm without becoming mushy, creating that perfect paella texture.
How do I achieve the socarrat without burning the rice?
Cook over medium-high heat near the end without stirring, and listen for a crackling sound. If it starts to burn, lower the heat slightly.
Can I make paella vegetarian or vegan?
Yes! Substitute chicken and chorizo with vegetables like artichokes, bell peppers, and mushrooms, and use vegetable broth instead of chicken stock.
How long does paella keep in the fridge?
Store paella in an airtight container for up to 3 days. Reheat gently on the stove or in the oven to maintain texture and flavor.
