Chicken Paella with Saffron and Chorizo is a vibrant, flavorful, and deeply comforting Spanish dish that brings the spirit of Spain right to your dinner table. Originating from the Valencian region, traditional paella is known for its golden rice infused with saffron, tender meat, and a medley of vegetables — all cooked together in one beautiful, aromatic pan.

It’s a dish that’s meant to be shared — one that fills the kitchen with irresistible aromas and turns an ordinary meal into an event. Whether you’re making it for a special occasion or a cozy weekend dinner, this paella will transport you straight to the Spanish coast.

Why I Love This Recipe

I love this Chicken Paella with Saffron and Chorizo because it’s a perfect balance of comfort, tradition, and elegance. Every spoonful is a flavor journey — the smokiness of chorizo, the tenderness of chicken, the delicate fragrance of saffron, and the satisfying texture of perfectly cooked rice.

It’s a one-pan wonder that’s both impressive and approachable. I love how it brings people together — there’s something special about everyone gathering around a big, colorful pan of paella, ready to dig in. The process of slowly layering flavors — browning the meats, blooming the spices, simmering the rice — feels both relaxing and rewarding.

Why It’s a Must-Try Dish

• Authentic Spanish flavors with minimal fuss.
• Beautiful presentation — perfect for entertaining.
• One-pan meal — rich, filling, and deeply aromatic.
• Customizable — easy to adapt with seafood, vegetables, or sausage alternatives.
• A feast for the eyes and taste buds — golden rice, red peppers, and vibrant saffron hues.

Whether you’re a seasoned cook or a beginner, this dish is both rewarding and foolproof when made with care.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Calories: ~520 kcal per serving

Course & Cuisine

• Course: Main Course
• Cuisine: Spanish / Mediterranean

Ingredients

For the Paella:

• 2 tbsp olive oil
• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 6 oz (170g) Spanish chorizo, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, grated or finely chopped
• 1 ½ cups short-grain rice (like Bomba or Arborio)
• ½ tsp smoked paprika
• ½ tsp sweet paprika
• 1 pinch saffron threads
• 3 ½ cups chicken broth (warm)
• Salt and black pepper, to taste
• 1 cup frozen peas (optional)
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Optional Garnish:

• Extra olive oil drizzle
• Fresh lemon zest
• Extra parsley or roasted red pepper strips

Cooking Directions

Step 1: Bloom the Saffron

1. In a small bowl, add saffron threads to 2 tablespoons of warm water.
2. Let it steep while preparing the other ingredients — this releases its color and aroma.

Step 2: Brown the Meats

1. Heat olive oil in a large paella pan or wide skillet over medium-high heat.
2. Add chicken pieces, season with salt and pepper, and sear until golden brown (about 5 minutes). Remove and set aside.
3. In the same pan, add sliced chorizo and cook for 2–3 minutes until lightly crisped and its oils are released. Remove and set aside with the chicken.

Step 3: Sauté Aromatics

1. Add chopped onion and red pepper to the pan and cook until softened, about 5 minutes.
2. Add minced garlic and cook for another 30 seconds until fragrant.
3. Stir in grated tomato and cook until the mixture thickens and forms a rich base (about 3–4 minutes).

Step 4: Add Spices and Rice

1. Stir in smoked paprika, sweet paprika, and the saffron water.
2. Add rice and stir for 1–2 minutes to coat the grains in the flavorful oil — this step ensures rich, aromatic rice.

Step 5: Add Broth and Simmer

1. Pour in warm chicken broth, stir once, and bring to a gentle boil.
2. Add browned chicken and chorizo back into the pan, distributing them evenly.
3. Reduce heat to medium-low and let the paella simmer without stirring for about 20 minutes, until most of the liquid is absorbed and rice is nearly tender.

Step 6: Add Peas and Finish

1. Sprinkle frozen peas on top (if using) and cook uncovered for another 5 minutes until rice is fully cooked and a golden crust (socarrat) forms on the bottom.
2. Remove from heat and cover with a clean towel for 5 minutes to rest.

Step 7: Garnish and Serve

1. Sprinkle fresh parsley over the top.
2. Serve directly from the pan with lemon wedges on the side.

Step-by-Step Summary

1. Bloom saffron in warm water.
2. Brown chicken and chorizo; remove and set aside.
3. Sauté onion, pepper, garlic, and tomato.
4. Add paprika, saffron, and rice; stir to coat.
5. Pour in broth; add chicken and chorizo back in.
6. Simmer without stirring until rice is cooked.
7. Add peas, rest, and garnish with parsley and lemon.

How to Serve

Serve Chicken Paella with Saffron and Chorizo directly from the pan — it’s meant to be shared family-style. Garnish with lemon wedges for a fresh, zesty finish and sprinkle with extra parsley.

Pair it with:

• A crisp white wine (like Albariño or Sauvignon Blanc)
• A simple green salad
• Crusty bread or garlic toast

This dish shines as the centerpiece of any meal — colorful, fragrant, and full of character.

Recipe Tips

• Use short-grain rice: Bomba or Arborio absorbs flavor without turning mushy.
• Don’t stir once the broth is added — this allows the socarrat (crispy rice layer) to form at the bottom.
• Sear meats well: The browned bits add incredible depth of flavor.
• Use real saffron: Even a small pinch adds authentic color and aroma.
• Add seafood for flair: Shrimp or mussels can make it even more special.

Recipe Variations

1. Seafood Paella: Add shrimp, mussels, and calamari in the last 10 minutes of cooking.
2. Vegetarian Version: Replace chicken and chorizo with artichokes, mushrooms, and roasted peppers. Use vegetable broth instead of chicken broth.
3. Spicy Paella: Add diced jalapeños or extra smoked paprika for heat.
4. Paella Mixta (Mixed): Combine chicken, chorizo, and seafood for a luxurious feast.
5. Low-Carb Option: Use cauliflower rice — add it near the end to avoid overcooking.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months.
• Reheating: Warm gently on the stovetop or microwave with a splash of broth or olive oil to restore moisture.

Note: Avoid freezing garnishes like lemon or parsley; add fresh before serving.

Special Equipment Needed

• Paella pan or wide, heavy-bottomed skillet (12–14 inches)
• Wooden spoon or spatula
• Small bowl (for blooming saffron)
• Measuring cups and spoons
• Ladle (for adding broth)

Frequently Asked Questions

Q1. Can I use long-grain rice?
You can, but short-grain rice gives the traditional texture — creamy yet firm.

Q2. What can I use instead of saffron?
A pinch of turmeric adds color, though it won’t replicate saffron’s aroma.

Q3. Can I make this ahead of time?
Yes! Cook the paella, cool it, and reheat gently with a splash of broth before serving.

Q4. How do I get the crispy socarrat?
Once the liquid is mostly absorbed, increase heat slightly for 1–2 minutes — listen for a gentle crackle (not burning!).

Q5. Can I make it without chorizo?
Yes — replace with smoked sausage or omit for a lighter version.

Conclusion

Chicken Paella with Saffron and Chorizo is more than just a meal — it’s a celebration of flavor, color, and tradition. The fragrant saffron rice, smoky chorizo, and tender chicken come together in a symphony of textures and aromas that delight every sense.

It’s a dish that tells a story — of shared meals, vibrant culture, and simple ingredients transformed into something truly special. Whether you’re cooking it for a cozy family dinner or a festive gathering, paella always brings warmth, joy, and togetherness to the table.