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    Home » Recipes » Chicken and Chorizo Paella

    Chicken and Chorizo Paella

    October 17, 2018

    35820 shares
    Jump to Recipe Print Recipe
    cast iron skillet filled with chicken and chorizo paella, topped with lemon wedges and surrounded by fresh parsley and green olives
    cast iron skillet filled with chicken and chorizo paella, topped with lemon wedges and surrounded by fresh parsley and green olives
    cast iron skillet filled with chicken and chorizo paella, topped with lemon wedges and surrounded by fresh parsley and green olives
    cast iron skillet filled with chicken and chorizo paella, topped with lemon wedges and surrounded by fresh parsley and green olives

    This cast iron chicken and chorizo paella is a flavor party in a skillet! Chicken breast and Spanish chorizo, made in a cast-iron skillet, filled with red bell peppers, aromatics, crispy saffron rice, peas, manzanilla olives, and more! This one-pan chicken and chorizo paella recipe is perfect for feeding the whole family.

    cast iron skillet filled with chicken and chorizo paella, topped with lemon wedges and surrounded by fresh parsley and green olives

    What is paella?

    Paella is a rice skillet meal that originated on the eastern coast of Spain in Valencia. Traditional paella is made over an open fire in a large flat pan.

    Spanish paella typically has rice, saffron, vegetables, and an array of seafood. Traditional paella doesn’t include chorizo, but I wanted to make a non-seafood-inspired paella for those who cannot have seafood.

    Paella tip:

    For my seafood lovers, I do have a seafood paella recipe!

    What is the difference between paella and risotto?

    Paella and risotto are both rice-themed dishes, but they are made in different ways and have different textures. Risotto is the same texture all over. Paella has a soft texture in the middle but is dry on the top and has a crispy bottom.

    angled view of cast iron filled with chicken and chorizo paella topped with lemon wedges and surrounded by fresh parsley

    Chicken and chorizo paella ingredients

    paella ingredients on a wooden cutting board

    Here is what I used to make an authentic paella with chicken and chorizo:

    • Spanish chorizo
    • Boneless skinless chicken breast
    • Diced red bell pepper
    • Onion
    • Garlic
    • Parsley
    • White wine
    • Arborio rice (or bomba paella rice)
    • Manzanilla olives
    • Peas
    • Diced tomatoes
    • Smoked paprika
    • Saffron threads
    • Turmeric

    Types of chorizo

    photo of sliced chorizo sausage in a cast iron skillet

    There are different types of chorizo, and for the purpose of this recipe, we want to use Spanish or Portuguese chorizo, which is already par-cooked.

    Mexican chorizo is the raw version and is best used crumbled in recipes. Although par-cooked, I like to brown the chorizo to impart its flavor to the dish and caramelize the outside.

    Remove with a slotted spoon and set aside!

    Cooking the chicken

    Three step picture of raw chicken in a skillet, seasoned with paprika, then fully cooked and browned

    Brown the chicken with kosher salt, paprika, and freshly ground black pepper. By cooking it after the chorizo, the chicken will pick up flavored bits and oil that the chorizo left behind.

    It will fully cook through later in the dish, but I like to get all sides browned for flavor. Remove with a slotted spoon and set aside with the chorizo.

    How to make the base of the paella

    photo of stove top with cast iron skillet and onions inside, and bowl with chorizo and chicken

    After cooking the protein for the paella, we are going to cook the onions in the skillet. The onions will pick up all the delicious juices, spices, and flavors that the chicken and chorizo left behind in the pan.

    Cooking the paella base

    4 step photo of onions, bell peppers, tomatoes in a cast iron skillet
    1. Add in the red bell pepper and garlic, and sauté until the garlic is fragrant.
    2. Pour in the white wine and deglaze the pan. This will loosen any browned bits on the skillet bottom, which has all the flavor!
    3. Add in the diced tomatoes. I prefer using fire-roasted tomatoes because it gives the chicken and chorizo paella an extra punch of flavor.
    4. Add in the chicken broth. If it seems like too much liquid, don’t worry, the rice is going to soak it all up.

    Adding saffron

    four step photo of chicken being added to skillet, saffron jar, and broth

    Next, we are going to return the chicken and the chorizo to the skillet and give it a nice stir. What’s paella without saffron? The rice is white, so how does the paella become yellow? Enter saffron. 

    What is saffron?

    Saffron is a spice that looks like tiny little threads. It is very fragrant but has a subtle flavor and lends rice that rich yellow color. Saffron is a staple in paella recipes. I also like to use a little turmeric in my paella as well, even though it isn’t a traditional spice!

    Best type of rice for paella

    photo of rice in paella in a cast iron skillet

    If you can get your hands on Spanish paella rice, also known as bomba rice, then I would recommend that for this chicken and chorizo dish.

    Rice tip:

    It can be hard to find, so I typically substitute arborio rice, which is short-grain rice.

    Tips for crispy paella rice

    My biggest tip when making paella is when you add the rice, you do not want to disturb it, so it gets that ‘socarrat’ crispy texture at the bottom of the pan.

    Add the rice to the liquid, give it ONE stir to ensure it’s evenly spread, then LEAVE IT! Cover with a lid or foil.

    Finishing the dish

    After the rice is fully cooked, there should be no liquid left. If you see liquid remaining, allow it to cook a few minutes longer.

    Next, I add frozen peas, manzanilla olives, and parsley to the paella. The frozen peas will thaw when you stir the paella together.

    Olives in paella

    close up of chicken and chorizo paella in a cast iron skillet topped with a lemon wedge

    If you’re not an olive fan, don’t write them off so quickly in this recipe. I would give them a try because it really brings the flavors full circle, and I’ve flipped olive haters with this dish (mission accomplished).

    It gives the paella a delicious salty note with each bite!

    How to serve paella

    paella in a cast iron skillet with lemon wedges, olives, and fresh parsley surrounding the skillet

    Top the chicken and chorizo paella with freshly chopped parsley and lemon wedges for squeezing over the top while eating. The acid in the lemons gives the paella a nice bright flavor!

    Paella is such a visually stunning dish. It always makes a beautiful centerpiece on the table if you have the space. Make sure to use a trivet to place the cast iron on because it is very hot.

    This skillet recipe is an entire meal in one pot. You don’t really need to add any other side dishes to it.

    cast iron with chicken and chorizo paella with a white side plate with a serving of paella on top and lemon wedge on the side

    In the end, you get this colorful, beautiful chicken and chorizo paella that is bursting with flavor.

    Storing and reheating paella

    close up of chicken and chorizo paella in a white plate with lemon wedge on the side

    Paella is already bursting with flavor, but the best part? It’s even better and more flavorful the day after!

    • To store, place leftover paella in an airtight container and refrigerate for up to 4 days.
    • To reheat, microwave on reheat setting until elements are warmed through.

    Can you freeze chicken and chorizo paella?

    Yes, this is a freezer-friendly dinner idea. Cook it like normal, then let it cool. You can place it in a freezer-safe food storage container or a zip-top freezer bag when it is completely cooled.

    Keep it in the freezer for up to six months. When you are ready to reheat it, let it thaw overnight in the refrigerator. Then, reheat it in a skillet or oven.

    Loved this recipe? Check out my seafood and chorizo paella!

    cast iron with chicken and chorizo paella with a white side plate with a serving of paella on top and lemon wedge on the side

    Looking for other chorizo recipes?

    • Seafood Paella
    • Herb Grilled Shrimp and Chorizo Skewers
    • Clams and Chorizo
    • Caldo Verde Soup
    • Chorizo Potato Breakfast Skillet

    For the web story version of this recipe, click here!

    Did you make this recipe and love it? Leave a star rating below!

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    close up of chicken and chorizo paella in a cast iron skillet topped with a lemon wedge

    Chorizo and Chicken Paella

    This cast iron chicken and chorizo paella is a flavor party in a skillet. An easy paella recipe with chicken breast and Spanish chorizo, made in a cast iron skillet to get that crispy rice on the bottom and filled with red bell peppers, aromatics, saffron rice, peas, manzanilla olives, and more! This easy one skillet chicken and chorizo paella recipe is perfect for feeding the whole family.
    4.55 from 111 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Spanish/American
    Keyword: cast iron paella, chicken paella, chorizo paella, paella
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4 -6 Servings
    Calories: 1010kcal
    Author: Stephanie

    Equipment

    • Slotted Spoon
    • Can Opener

    Ingredients

    • 4 tablespoons olive oil divided
    • 1 pound chicken breasts or thighs cut into square pieces
    • 2 links Spanish chorizo 12oz sliced [see note #1]
    • 2 teaspoons smoked paprika
    • Kosher salt/Freshly ground black pepper to taste
    • 1 small yellow onion diced (⅓ cup)
    • 1 large red bell pepper seeded and diced (about ½ cup)
    • 3 cloves garlic minced
    • 14.5 ounces fire roasted diced tomatoes 1 can
    • ¼ cup dry white wine
    • 3 ⅓ cups chicken broth
    • 1 teaspoon turmeric
    • Pinch saffron threads
    • 2 cups Arborio or Bomba rice
    • 1 cup fresh or frozen green peas
    • ¼ cup sliced manzanilla olives
    • ¼ cup freshly chopped parsley
    • Lemon wedges for garnish

    Instructions

    • Heat 3 tbsp oil in a large cast iron skillet [see note #2] on medium/high heat. Add in the sliced chorizo and brown on both sides, use a slotted spoon and set aside in a bowl. Add in the chicken, paprika, pinch of salt and pepper. Brown the chicken on all sides and using a slotted spoon set aside with the chorizo.
    • Lower the heat to medium. Add 1 tbsp olive oil and sauté the onion and peppers till softened, about 4 minutes. Add in the garlic and sauté until fragrant, about a minute.
    • Add in the white wine and deglaze the pan. Using a spoon, scrape off the bits that were on the bottom of the pan. Allow the alcohol to cook off and liquid reduce, about 3 minutes.
    • Stir in the diced tomatoes, chicken broth, pinch of saffron, and turmeric. Add back in the chorizo and chicken. Bring to a gentle boil.
    • Once the liquid is gently boiling, carefully add in the rice and stir once so that it evenly disperses. The rice should be covered in liquid. Lower the heat and cover with lid or foil and allow to cook undisturbed for 20 minutes. This allows the rice to develop a crispy bottom.
    • When the liquid has been fully absorbed add in the peas, olives, and parsley mix all together. If there is liquid remaining, allow it to cook a few minutes longer.
    • Garnish with freshly chopped parsley and serve with lemon wedges on the side, to squeeze over the dish.

    Notes

    What is paella?

    1. Paella originated on the eastern coast of Spain in Valencia. Traditional paella is made over an open fire in a large flat pan. Paella typically has rice, saffron, vegetables and an array of seafood. Traditional paella doesn't include chorizo, but I wanted to make a non-seafood inspired paella for those who cannot have seafood.

    Chorizo

    1. There are different types of chorizo and for the purpose of this recipe we want to use Spanish or Portuguese chorizo, which is already par-cooked. Mexican chorizo is the raw version and best used crumbled in recipes.

    Rice

    1. If you can get your hands on Spanish paella rice, also known as bomba rice, then I would recommend that. It can be hard to find, so I typically substitute arborio rice, which is a short grain rice.

    Serving paella

    1. Paella is such a visually stunning dish, it always makes a beautiful centerpiece on the table if you have the space. Make sure to use a trivet to place the cast iron on, because it is very hot.

    What size cast iron to cook in

    1. Use a 12 inch or 15 inch cast iron skillet. Too small of a skillet will overflow the pan.

    Storing/reheating

    1. Paella is already bursting with flavor, but the best part? It's even better and more flavorful the day after!
    2. To store, place leftover paella in an airtight container and refrigerate up to 4 days.
    3. To reheat, microwave on reheat setting, until elements are warmed through.

    Nutrition

    Calories: 1010kcal | Carbohydrates: 97g | Protein: 52g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 1158mg | Potassium: 811mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3206IU | Vitamin C: 77mg | Calcium: 82mg | Iron: 9mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    35820 shares

    Originally Published: October 17, 2018 Post Updated: January 31, 2023 Filed Under: Cast Iron, Chicken, Chorizo, Dinner, Favorites, One Pot, Pork, Recipes, Rice, Winter Comfort Tagged With: Bell Peppers, garlic, Lemon, Olives, Onions, parsley, Peas, Tomatoes

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    Reader Interactions

    Comments

    1. Madeleine

      June 06, 2022 at 1:03 pm

      I love this recipe! I make it all the time! I have family visiting and am thinking about making it ahead of time and freezing it.. have to tried to freeze this before? Any suggestions? Thanks!

      Reply
      • Stephanie

        June 06, 2022 at 1:05 pm

        Hi Madeleine, I’m so happy you love this recipe! I haven’t tried to freeze it myself, but I would cook it all (without the parsley) and let it cool. Once cooled, transfer it to a freezer safe ziplock and push all the air out. Allow it to freeze in one even layer. Then place it in the refrigerator the day before to defrost. Add the parsley after you have reheated it.

        Reply
    2. Madeleine

      June 06, 2022 at 2:00 pm

      5 stars
      I love this recipe! I make it all the time! I have family visiting and am thinking about making it ahead of time and freezing it.. have to tried to freeze this before? Any suggestions? Thanks!

      Reply
    3. MomofCats

      March 13, 2022 at 6:48 pm

      Is there a print button somewhere? Thanks

      Reply
      • Stephanie

        March 13, 2022 at 6:48 pm

        Yes if you hit ‘jump to recipe’ it will take you to the recipe card at the bottom and there is a print button on there

        Reply
    4. richelle

      September 04, 2021 at 11:57 pm

      5 stars
      great

      Reply
    5. Demi

      May 20, 2021 at 10:38 am

      My son loves Paella. This is the 3rd time I made it. So glad I’ve bought all the ingredients. I don’ t have to pay $90 for a 10 inch pan .

      Reply
      • Stephanie

        May 20, 2021 at 2:03 pm

        Demi, I am so glad you and your son love the paella! Thanks for making it.

        Reply
      • Bart

        August 09, 2021 at 4:41 pm

        My grandparents were Spanish and they did put chorizo in paella only it wasn’t what people think of like South American chorizo it was hard cured Spanish chorizo like you fund in Spain and Portugal. I was taught there’s no hard fixed paella recipe as it was regional and depended on what was available, some had chicken some had seafood some had no meat or seafood at all.

        Reply
        • Stephanie

          August 09, 2021 at 4:44 pm

          Hi Bart, that’s the kind of chorizo I use too from Spain and Portugal. I agree, I’ve had paella of all different types and proteins included! Thanks for the comment.

          Reply
    6. Sue

      April 03, 2021 at 6:08 am

      5 stars
      This has become an absolute regular in our home. So easy and so delicious

      Reply
    7. Lesley

      January 26, 2021 at 5:57 pm

      This was my first time making a dish like this. I absolutely loved it and will definitely be making it again!! Your recipes are also very easy to follow along! That’s what I always look for before I make a dish!

      Reply
      • Stephanie

        January 26, 2021 at 6:28 pm

        I’m so glad you loved the recipe Lesley! Thanks for making it and the kind compliment.

        Reply
        • Cel

          June 24, 2021 at 9:35 pm

          Any tips for making a large batch? I love this recipe and want to make it for an upcoming family gathering, so I need to make enough for 20 adults. Also any advise on appetizers or sides?

          Reply
          • Stephanie

            June 24, 2021 at 9:40 pm

            Hi Cel, you can double the recipe, just make sure you use a large enough vessel to cook it in. Maybe a large Dutch oven? I’ve never tripled the recipe though, I’ve only doubled it myself.

            Reply
    8. Ellen

      January 23, 2021 at 7:42 pm

      What brand of chorizo would you recommend?

      Reply
      • Stephanie

        January 23, 2021 at 8:16 pm

        Hi Ellen, it depends on where you live. I’m in south Florida and I’ve used the brands Silvia and also Gaspar

        Reply
    9. Liana

      December 31, 2020 at 12:45 pm

      Hi,
      My last hoorah before the pandemic was a trip to Spain and Portugal. I too am allergic to seafood but have been missing my travels and thought it would be fun to make some of my favorite meals from my trips! Your recipe looks delicious. Also, I noticed you are based in Delray and I used to live there as well! I, unfortunately, don’t have a Cast Iron… do you think this recipe would work in a regular frying pan? I have the Castaway pans which are nonstick but oven safe as well.
      Happy New Year!!!

      Reply
      • Stephanie

        December 31, 2020 at 2:28 pm

        Hi Liana! That’s exactly why I made this recipe for a family member who doesn’t eat seafood you can use a regular pan, just make sure it has high walls and is large so it hold all the ingredients and liquid. Happy new year!

        Reply
    10. Michele

      September 02, 2020 at 4:45 pm

      Hi what can I substitute white wine with. Don’t have any

      Reply
      • Stephanie

        September 02, 2020 at 4:47 pm

        Do you have red wine? If not omit and add an extra 2 Tbsp of broth

        Reply
    11. Donna

      August 10, 2020 at 12:15 am

      5 stars
      Tonight I made this for the second time and it was delicious. I threw a few green beans and some corn that I had left over into it and may add some shrimp next time, but it is delicious as is. Thank you for a great recipe.

      Reply
    12. A

      July 24, 2020 at 1:41 am

      Thanks so much for this, it turned out great first time.

      Reply
      • Stephanie

        July 24, 2020 at 9:01 am

        So glad you enjoyed it!

        Reply
    13. C

      July 06, 2020 at 9:30 pm

      This was delicious! I was wondering if you have any tips to get the crispy rice on the bottom of a cast iron pan? Thanks!

      Reply
      • Stephanie

        July 06, 2020 at 9:36 pm

        I’m so glad you enjoyed it! Ensure the liquid is boiling prior to putting the rice in, give it one stir so the rice can go to the bottom, then leave it undisturbed! Once the liquid is fully absorbed, the next few minutes the rice will crisp on the bottom before finishing the dish off with the peas.

        Reply
    14. JOSH R

      June 27, 2020 at 10:13 am

      Any recommendations when using Valencia Rice? It’s all I could find

      Reply
      • Stephanie

        June 27, 2020 at 10:20 am

        Hi Josh, yes you can for sure use it! It should be fine with the current measurements of liquid, but if it has soaked up all the liquid and still isn’t fully cooked you can add more broth to it.

        Reply
    15. Kim

      June 08, 2020 at 6:34 am

      Thankyou I came across this on Pinterest and gave it a go tonight it was amazing

      Reply
      • Stephanie

        June 08, 2020 at 7:15 am

        I’m so glad you enjoyed it Kim!

        Reply
    16. J. Brame

      May 29, 2020 at 11:16 pm

      5 stars
      Made this recipe for my wife. Thumbs up! One of the best paella recipes. We loved it.

      Reply
    17. Sue

      May 12, 2020 at 8:13 pm

      First time making paella and my family loved it! Followed the directions and it was awesome! Thanks for the great recipe!!!!

      Reply
      • Stephanie

        May 12, 2020 at 8:27 pm

        I’m so glad you and your family enjoyed it Sue!

        Reply
    18. Donna

      May 09, 2020 at 12:16 pm

      5 stars
      My husband and I loved this. Followed the directions and it came out perfect. Can’t wait to eat the leftovers.

      Reply
      • Stephanie

        May 09, 2020 at 4:55 pm

        I’m so glad you both loved it Donna!

        Reply
    19. Kate

      April 12, 2020 at 7:18 pm

      5 stars
      Delicious! I wasn’t able to get all the ingredients what with the stores being wiped out but it was super yummy with what we did have!

      Reply
      • Stephanie

        April 12, 2020 at 8:10 pm

        So glad you loved it Kate and could make do with what you hand on hand!

        Reply
        • Ron B.

          May 06, 2020 at 7:26 pm

          5 stars
          This recipe is spot on! I’ve been to Spain and have had seafood paella, which was incredible. My wife is allergic to shellfish, so I thought I would give this recipe a try. We absolutely love it! I’ve never made paella, but had fun making because I’m such a foodie. LOL! This one will be a regular dish in our house now!

          Reply
          • Stephanie

            May 06, 2020 at 7:59 pm

            Ron, what a compliment! I am so glad you were able to make it and enjoy!

            Reply
    20. Amanda McClellan

      February 01, 2020 at 6:25 pm

      Fantastic recipe – I used roasted red peppers in place of the bell pepper, used a 1/4 cup green olives, and reduced the rice by 1/2 cup, thus reducing the broth by a 1/4-1/2 ish. I also used ground chorizo in large chunks. The ground chorizo adds a different texture that the kiddos preferred. I will make this again but reduce the rice by another 1/2 cup and increase both the onion and roasted red pepper by 50%. I LOVED this recipe – easy peasy! Thanks for sharing a great recipe with simple to follow instructions!

      Reply
      • Stephanie

        February 01, 2020 at 6:44 pm

        I’m so glad you enjoyed the recipe Amanda!

        Reply
      • Kara

        March 17, 2020 at 6:49 pm

        First time making paella and this was so good! I added shrimp that I cooked in the air fryer. Thanks for the recipe!

        Reply
        • Stephanie

          March 17, 2020 at 8:41 pm

          Kara I’m so glad you enjoyed the recipe! Air fryer shrimp sounds like such a delicious addition.

          Reply
    21. Rebecca

      November 20, 2019 at 9:46 am

      O-M-G. I had Paella one time in my life as I developed an allergy to shellfish very young so, imagine my excitement when this recipe found me! So delicious and full of color. The flavors are all there.

      Reply
      • Stephanie

        November 20, 2019 at 9:57 am

        I’m so glad you loved this recipe! One of my family members is also allergic to shellfish, so that was my inspiration for making this.

        Reply
        • Kat

          June 18, 2020 at 8:24 am

          Can this be made in a paella pan instead of a cast iron skillet? Would i need to make any alternations if so?

          Reply
          • Stephanie

            June 18, 2020 at 8:33 am

            Hi Kat, yes absolutely you can make it in a paella pan. No alterations needed.

            Reply
        • Susana

          August 31, 2020 at 12:51 pm

          Hi there,
          Fellow Portuguese girl here, married to a wonderful Greek man and I love your recipes! I have a quick question about this Paella – can I possibly leave the recipe exactly as is, but omit the chicken, and add shrimp and clams???
          If you don’t mind me asking, what part of Portugal is your family from? My family lives in Praia de Mira, which is on the central coast of the country about 25 minutes from Aveiro. Was supposed to go there to see the family, but we all know what sadly happened with those plans.
          Best,
          Susana

          Reply
          • Stephanie

            August 31, 2020 at 1:18 pm

            Always so great to find a fellow Portuguesa! I actually have a seafood and chorizo paella on my website that has shrimp and clams and no chicken! Just search “seafood paella”! My whole family is from Madeira Island, I used to go every year, but yes travel is very tough right now. Itching to get back ASAP!

            Reply
        • Katy

          February 21, 2021 at 7:32 pm

          This recipe is amazing! Had our family reliving our trip to Spain and Portugal in 2019.

          Reply
          • Stephanie

            February 21, 2021 at 7:41 pm

            I’m so glad you loved the recipe Katy! Thanks for making it!

            Reply
      • Kari

        February 17, 2021 at 4:29 pm

        Hello! This looks delicious! Thinking of making it for our snow week here in north Texas. What would you think about adding capers instead of olives?
        Thanks!

        Reply
        • Stephanie

          February 17, 2021 at 4:47 pm

          Hi Kari! I hope you are doing ok with the extreme weather in Texas! In a pinch, the capers can work as a substitute for the olives. I would only use probably a Tbsp. Let me know how it turns out and stay safe!

          Reply
    22. Kim

      September 19, 2019 at 10:04 am

      5 stars
      This was my first time making paella. And I am so glad I found this recipe because it was easy and it didn’t have shrimp in it because I’m allergic to shrimp. It tasted so good! I shared it with my coworker too and she liked it as well! I would definitely make it again.

      Reply

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