Pork and Chorizo Paella with Saffron Rice is a vibrant and flavorful Spanish-inspired dish that brings together the smoky richness of chorizo, tender pork, and aromatic saffron-infused rice. This one-pan meal is perfect for family dinners or entertaining guests, offering a beautiful balance of textures and colors. Each bite delivers a comforting warmth with the subtle floral notes of saffron, combined with the savory punch of spiced meats and vegetables.

Why I Love This Recipe

I love this recipe because it combines the smoky, spicy flavors of chorizo with tender pork in a saffron-scented rice base, creating a rich, hearty, and comforting dish. It’s visually impressive and makes any meal feel festive.

Why This Is a Must-Try Dish

This paella is a must-try because it’s a complete meal in itself, packed with protein, vegetables, and complex flavors. The saffron rice adds a luxurious aroma and golden color, while the pork and chorizo deliver a satisfying, savory depth that makes this dish unforgettable.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories (Approx.): 480 per serving
Course: Main Course
Cuisine: Spanish / International

Ingredients

For the Paella

• 2 tablespoons olive oil
• 1 pound pork shoulder, cut into 1-inch cubes
• 8 oz Spanish chorizo, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 ½ cups long-grain rice (preferably Bomba or Arborio)
• 4 cups chicken or vegetable broth
• ½ teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup frozen peas
• Salt and black pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Cooking Directions

Prepare the Meats
Heat olive oil in a large paella pan or wide skillet over medium heat. Add pork cubes and sear until browned on all sides. Remove and set aside.

Cook Chorizo and Aromatics
In the same pan, add chorizo slices and cook until slightly crisp. Add onions, garlic, and bell peppers. Sauté for 4–5 minutes until vegetables soften.

Toast Rice and Add Spices
Stir in rice and coat it with the oils and aromatics. Add smoked paprika, thyme, salt, and pepper. Stir for 1–2 minutes to lightly toast the rice.

Add Broth and Saffron
Pour in chicken broth and saffron with its soaking water. Return pork to the pan. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes, without stirring.

Add Peas and Finish Cooking
Sprinkle frozen peas over the top in the last 5 minutes of cooking. Cook until rice is tender and liquid is absorbed. Adjust seasoning as needed.

Serve
Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Step-by-Step Preparation Method

Step 1: Brown the Pork
Heat 2 tablespoons olive oil in a wide pan over medium heat. Add pork cubes and sear on all sides until golden brown. Remove and set aside.

Step 2: Cook Chorizo and Vegetables
Add chorizo slices to the pan. Cook until slightly crisp. Add chopped onion, garlic, and diced bell peppers. Sauté for 4–5 minutes until softened.

Step 3: Toast the Rice
Add rice to the pan and stir to coat in oils and aromatics. Add smoked paprika, thyme, salt, and pepper. Toast rice for 1–2 minutes.

Step 4: Add Broth and Saffron
Pour in 4 cups of chicken broth and saffron with soaking water. Return the browned pork. Bring to a gentle boil.

Step 5: Simmer the Paella
Reduce heat to low. Simmer uncovered for 20–25 minutes, without stirring, until rice is cooked and liquid absorbed.

Step 6: Add Peas and Rest
Scatter frozen peas over the paella in the last 5 minutes of cooking. Remove from heat and cover with a kitchen towel for 5 minutes to rest.

Step 7: Serve and Garnish
Garnish with chopped parsley. Serve with lemon wedges to squeeze over the top.

How to Serve This Recipe

Serve hot, directly from the pan for a rustic presentation. Pair with a light salad or roasted vegetables. Lemon wedges enhance the flavors when squeezed over the dish.

Recipe Tips

• Use Bomba or Arborio rice for authentic paella texture; regular long-grain rice works but may be slightly softer.
• Do not stir the rice once the broth is added to allow the socarrat (crispy rice layer) to form at the bottom.
• Adjust salt according to the saltiness of the chorizo.
• For extra flavor, you can add a splash of white wine to the pan before adding the broth.

Variations

• Seafood Paella: Substitute pork with shrimp, mussels, and calamari.
• Vegetarian Paella: Replace meats with artichokes, mushrooms, and additional vegetables.
• Spicy Paella: Add sliced fresh chili or cayenne pepper for heat.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Cool completely, then freeze in portions for up to 2 months. Reheat gently on the stove or in the oven with a splash of broth.

Special Equipment Needed

• Large paella pan or wide skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Frequently Asked Questions

Can I use regular long-grain rice?
Yes, but the texture will be slightly softer than traditional paella rice.

Can this be made in the oven?
Yes, after sautéing, transfer to a preheated oven at 375°F (190°C) for 20–25 minutes to finish cooking.

Is chorizo necessary?
Chorizo adds smokiness and depth but can be substituted with smoked sausage if preferred.

Can I make this ahead of time?
You can prep the ingredients ahead, but cook the paella fresh for best texture and flavor.

Conclusion

Pork and Chorizo Paella with Saffron Rice is a stunning, flavorful, and hearty dish that brings the essence of Spanish cuisine to your table. Its combination of smoky chorizo, tender pork, and aromatic saffron rice makes it a crowd-pleasing meal that is both impressive and satisfying. Whether for a family dinner or a special occasion, this paella is a must-try for anyone who loves bold flavors and one-pan meals.