Rich Chorizo Paella Recipe from Spain
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Loading... - Lara Moreno
- 28 Feb 2023
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The southern region of Spain is filled with high-quality chorizo and chicken recipes, but here we bring to you one of the best.
We are talking about the popular chorizo paella recipe, which is a variant of the classic version of the paella dish.
Keep scrolling down this article to learn the step by step for this recipe, plus some valuable information about how you can store and serve it.
Background of the Dish
chorizo paella recipe in a bowl with a slice of lemon next to it.
The beloved traditional paella recipe has seafood as the main ingredient, but this recipe came to be in moments of economical crisis in Spain.
During the Spanish civil war and the Franco regime, chicken and chorizo recipes became more popular than seafood recipes since the ingredients were cheaper.
This made the chorizo paella recipe surpass the classic recipe in popularity, and today it is the perfect alternative for people who want to try paella but don’t like seafood.
Things You’ll Need for Chorizo Paella Recipe
To make this easy paella recipe you need bomba rice, bell peppers, onions, tomatoes, garlic, broth, white wine, chicken, and chorizo.
The kitchen equipment that you would need to make this chicken and chorizo paella recipe is a large saucepan, or even better a paella pan if you have one.
Rich Chorizo Paella Recipe from Spain
Ingredients
2 cups (400gr) rice for paella (arroz bomba)
3 ½ cups (840ml) chicken broth
½ cup (120ml) white wine
1 chicken breast
2 Chorizos
1 green pepper
1 red bell pepper
3 onions
2 tomatoes
3 garlic cloves
1 teaspoon Saffron threads
Paprika
Salt and pepper to taste
Olive oil
How to Make Chorizo Paella Recipe – Step by Step Guide
chorizo paella being prepared in a pan
To start making this chicken and chorizo paella recipe you have to prepare the vegetables. Just cut the bell peppers into strips, the garlic into slices, and the tomatoes and the onions into small squares and set them aside.
Now cut the chicken breast into small cubes and the chorizos into round slices. Season the chicken with salt and pepper (there’s no need to season the chorizos at this moment).
Grab a large saucepan (keep in mind that you will cook the entire Spanish paella here), put a splash of olive oil, and cook the chorizo with the chicken for 7 minutes (flip them so they don’t burn). Set them aside.
In the same saucepan, add a little more olive oil and fry the garlic slices on low heat. Then add the bell peppers and cook for 5 minutes moving around so they don’t burn.
For the next step add the onions and cook for another 5 minutes (or until the onion is translucent), also stirring constantly.
Then add salt, pepper, saffron threads, and paprika. Mix so everything gets coated and add the wine and the tomatoes. Cook until the wine evaporates.
After that, add the rice and fully integrate it into the sauce.
Now you can add chicken broth, and mix well. Add more seasoning if necessary.
Put back the chicken pieces and chorizo. Bring to a boil and then lower the heat. Cook over low heat for 25 minutes.
Finally, once the rice is cooked, turn off the heat and cover the paella with a kitchen towel or with a lid. Let it sit, covered, for 10 minutes before serving the paella dish. Read More…
