Chicken Chorizo Paella

This chicken chorizo paella is a super tasty, British-inspired twist on the beloved Spanish classic.

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Just a quick heads-up before we dive into this amazing dish: I know that traditional paella doesn't typically include chorizo, but trust me when I say that this British-inspired version is nothing short of fabulous.

It's not meant to be an authentic Spanish recipe but rather a celebration of flavors that are wildly popular in Britain - and for good reason!

Now, I'll be honest - this isn't an everyday dish, as it takes about two hours from start to finish. But believe me, the results are SO worth it. Just take a look at those drool-worthy pictures!

Why you'll love this chicken chorizo paella

• A Flavor Fiesta: The combination of tender chicken, succulent seafood, and smoky chorizo creates a flavor explosion that's simply irresistible.
• Vibrant & Colorful: Not only is this dish a treat for your taste buds, but it's also a feast for your eyes!
• Very Easy to Customize: You'll absolutely adore this chicken chorizo paella because it's incredibly easy to customize!

Ingredients and substitutions

Boneless chicken thighs - These juicy, flavorful cuts of chicken are perfect for paella, but if you prefer a leaner option, feel free to swap in boneless, skinless chicken breasts. Just be sure to adjust the cooking time accordingly to ensure they're cooked through!

Plain flour - I used this to lightly coat the chicken for a golden, crispy exterior. You can also use gluten-free all-purpose flour or even cornstarch if you're looking for a gluten-free alternative.

Olive oil - The classic choice for cooking up a delicious paella, but you can use any oil with a high smoke point, like avocado oil or grapeseed oil

Seafood mix - I love the combination of prawns, mussels, scallops, and calamari rings, but feel free to customize your paella with your favorite seafood or whatever's available at your local market.

Chorizo - This smoky, flavorful sausage adds a depth of flavor that's hard to beat! However, if you can't find chorizo or prefer a milder option, try using andouille sausage or kielbasa instead.

Onion and bell peppers - Aromatic onions and colorful peppers add texture and flavor to this dish.

Paella rice - The star of the show! Look for short-grain rice varieties like Bomba or Calasparra for the best results. If you can't find paella rice, Arborio rice (commonly used for risotto) can work as a substitute.

Chicken stock - Store-bought or homemade, chicken stock adds richness and depth to your paella. You can also use vegetable stock or even fish stock for a different flavor profile.

Smoked paprika and saffron - These spices bring warmth and a beautiful golden hue to your paella.

If you can't find saffron or want a more budget-friendly option, try using a pinch of turmeric for color, and make sure not to skimp on the smoked paprika for that signature smoky taste!

Lemon wedges - Don't forget to finish off your paella with a squeeze of fresh lemon juice to elevate the flavors and make them truly shine.

How to make chicken and chorizo paella

Preheat the oven at 190C/375F.

Cut the chicken thighs into small pieces (about 1 inch each), season with salt and pepper, and dust with flour. Mix until all pieces are covered in flour.

In a frying pan, heat up 2 tablespoons of olive oil, and cook the chicken for 5 minutes until slightly golden. Remove the chicken from the pan and transfer it to a baking tray lined with baking paper. Place into the heated oven and cook for 20-25 minutes until crispy.

Meanwhile, add the seafood mix to the frying pan in which you cooked the chicken and cook for 8-10 minutes (or 12-15 if frozen). You can season it with salt as it cooks. When there's no more liquid left, remove from heat.

Cut the chorizo into 1 cm cubes and add them to the main pan/casserole you're making the paella in. Fry it for 1-2 minutes until crispy. Add the chopped onion and sliced peppers, and cook for 10 minutes until soft.

Prepare the chicken stock and infuse it with saffron (make sure it's really hot when adding the saffron).

Add the smoked paprika to the chorizo mixture and cook for 30 seconds. Next, add the rice and the stock, and cook for 20 minutes, stirring occasionally.

Add the seafood mix and peas to the pan and continue to cook for a further 10 minutes with a lid on until the liquid is mostly gone and the rice gets sticky to the bottom of the pan. Season with salt and freshly ground black pepper if needed.

Stir in the cooked chicken pieces and serve hot with lemon wedges for squeezing. You can also garnish the paella with parsley (optional).

Leftovers and storage

• Keep your leftover paella fresh and tasty by transferring it to an airtight container and popping it in the fridge, where it will keep well for up to 3 days.
• To bring your paella back to its original deliciousness, reheat it gently on the stovetop over low heat, adding a splash of water or broth to keep the rice moist. Stir occasionally until heated through, and don't forget to taste-test for seasoning adjustments!
• And yes, you can freeze paella! Just portion it out into freezer-safe containers, making sure to leave a little room for expansion. When you're ready to enjoy your frozen paella, let it thaw in the fridge overnight, then follow the stovetop reheating tips for a fabulous meal that tastes just as amazing as the day you made it.

Recipe notes and tips

• The key to an out-of-this-world paella is the socarrat, which is the bottom layer of rice that becomes crispy in the pan. You can easily obtain it by making your paella in a cast-iron skillet or shallow casserole or, even better, a paella pan. When the dish is done, the bottom layer of rice should be crispy, almost burnt, and you should feel chewiness and crunchiness in every bite.
• Paella is best enjoyed family style, so gather everyone around the table and serve it up straight from the skillet or casserole! Accompany your chicken chorizo paella with lemon wedges for that extra burst of freshness.
• If you're looking to add more veggies to your paella, go for it! Toss in some peas, diced zucchini, or even artichoke hearts for an extra boost of color and nutrition. The more, the merrier, I say!
• Feel free to mix up the proteins in your paella. You can swap the chicken for turkey, use a different type of sausage, or add more seafood options like clams or even lobster. The possibilities are endless!
• Love a little heat in your paella? Add a pinch of cayenne pepper or some sliced fresh chili peppers for that extra kick. You can also adjust the smoked paprika to taste, making your paella as smoky and spicy as you like.

If you liked this chicken chorizo paella recipe, you might also like some of my other easy recipes with rice:

• Easy One Pot Chicken and Rice
• Creamy Mushroom Wild Rice Pilaf
• Instant Pot Chicken Fajita Rice
• Risi e Bisi (Italian Rice and Peas)
• Easy Indian Pilau Rice

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Easy Seafood Chicken Paella with Chorizo

This seafood chicken paella with chorizo is a Briticised take on the Spanish classic rice dish. It's packed with crispy chicken, fiery chorizo, and a seafood mix of prawns, mussels, scallops and calamari rings. 

5 from 7 votes

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Course: Main Course

Cuisine: British

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 435kcal

Author: Alice | Skinny Spatula

Ingredients 

1x2x3x

• ▢ 4 boneless chicken thighs
• ▢ 50 g (½ cup) plain flour
• ▢ 2 tablespoons olive oil
• ▢ 300 g (10.5 oz) seafood mix
• ▢ 100 g (3.5 oz) chorizo
• ▢ 1 large onion
• ▢ 2 red peppers, or any other colour
• ▢ 300 g (10.5 oz) paella rice
• ▢ 1.5 liter (6 cups) chicken stock
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon saffron
• ▢ Lemon wedges, to serve
• ▢ Salt and freshly ground black pepper

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven at 190C/375F. 
• Cut the chicken thighs into small pieces (about 1 inch each), season with salt and pepper, and dust with flour. Mix until all pieces are covered in flour. 
  4 boneless chicken thighs

  50 g plain flour
• In a frying pan, heat up 2 tablespoons of olive oil, and cook the chicken for 5 minutes until slightly golden. Remove the chicken from the pan and transfer to a baking tray lined with baking paper. Place into the heated oven and cook for 20-25 minutes until crispy.
  2 tablespoons olive oil
• Meanwhile, add the seafood mix to the frying pan in which you cooked the chicken and cook for 8-10 minutes (or 12-15 if frozen). You can season with salt as it cooks. When there's no more liquid left, remove from heat.
  300 g seafood mix
• Cut the chorizo into 1 cm cubes and add them to the main pan/casserole you're making the paella in. Fry it for 1-2 minutes until crispy. Add the chopped onion and sliced peppers, and cook for 10 minutes until soft. 
  100 g chorizo

  1 large onion

  2 red peppers
• Prepare the chicken stock and infuse it with saffron (make sure it's really hot when adding the saffron).
  1.5 liter chicken stock

  1 teaspoon saffron
• Add the smoked paprika to the chorizo mixture and cook for 30 seconds. Add the rice and the stock, and cook for 20 minutes, stirring occasionally. 
  1 teaspoon smoked paprika

  300 g paella rice
• Add the seafood mix and peas to the pan and continue to cook for a further 10 minutes with a lid on until the liquid is mostly gone and the rice gets sticky to the bottom of the pan. Season with salt and freshly ground black pepper if needed. 
• Stir in the cooked chicken pieces and serve hot with lemon wedges for squeezing. You can also garnish the paella with parsley (optional).
  Lemon wedges

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 28g | Protein: 35g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 133mg | Sodium: 845mg | Fiber: 1g | Sugar: 6g

Nutrition is per serving and is an estimate provided by an online nutrition calculator.

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