Chicken and Chorizo Paella

Apparently Paella is traditionally made on a Sunday and by the man of the house to give the lady of the house a day off from cooking. So if this is the case pass this recipe over to the male species of the house and get them cooking. If there is no make species in your home then this recipe is super easy to make it will free like a night off anyway (and the washing up will be less as they ten to always make a big mess).

Either way this meal is a family pleaser with everyone in my home enjoying it.

Chicken & Chorizo Paella


4 Chicken Thighs, Cut into cubes
100gm D’Orsogna Spicy Chorizo Salami, diced
1 Red Capsicum, diced
1 Onion, diced
1 Large Tomato, diced
2 Tbs Sweet Paprika
2 Cups Chicken Stock
1 Cup Medium Grain Rice
Pinch saffron threads (optional)
1/2 Cup Frozen Peas
Olive oil
Spring onion, sliced finely to garnish


1. Boil the jug and use the water to make the chicken stock from powder and saffron threads (if using) Set aside.
2. Heat a large fry pan or an electric wok. Add the chicken and cook for 3 minutes or until golden brown. Remove from the pan.
3. Add the onion and capsicum and cook for 2 minutes or until soft. Add the tomato, paprika and chorizo and mix to combine. Return the chicken to the wok and then sprinkle the rice over the mix.
4. Pour in the stock and reduce to a low heat, allowing to cook for 15 minutes or until most of the moist is absorbed by the rice. Add the frozen peas and cover, allowing to cook for a further 5 minutes.

Sprinkle with some spring onions sliced finely and enjoy.

Serves 4
Enjoy the next day for lunch.
Freeze in a air tight container for up to 3 months.

Chicken & Chorizo Paella

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18 Responses to Chicken and Chorizo Paella

  1. House in Tillford June 12, 2014 at 6:14 pm #

    Hahah I did not know the story behind Paella. Love paella, ones of the dishes that tastes and looks impressive but also an easy bulk meal to make

  2. Lucy @ Bake Play Smile June 14, 2014 at 5:11 am #

    Mmmm this is one of my favourite meals! I actually have all of those ingredients at the moment so I just may have to forward this recipe to my hubby right now… you know, being the man of the house and all!!! 🙂 Thank you so much for linking up with our Fabulous Foodie Fridays party…. and helping to make it another amazing week of great recipes!! xxx

  3. Cas June 15, 2014 at 4:21 pm #

    this was easy to do, however the paprika made it quite spicy and I am now hoping theat the peas and chciken will cool it down, will add some yoghurt or sour cream

    • Amanda June 17, 2014 at 5:39 am #

      Hi Cas, did you use Sweet Paprika?

  4. Cassandra June 16, 2014 at 10:15 am #

    I made this last night and loved it as did my husband.
    The kids (4 and 5) did not. It was too spicy for them we added yoghurt to try and make it less spicy, but it didn’t really help I think it was the paprika

    • Amanda June 17, 2014 at 5:38 am #

      Hi Cassandra, I am glad that you both enjoyed it. Did you use Sweet Paprika? Both my 3 and 4 yr old ate this.

  5. Kim June 22, 2014 at 2:22 pm #

    I don’t think paprika is that spicy. It might be your chorizo. Some brands are really hot. I use Primo brand and it is mild and tasty and enjoyed by all.

    • Amanda June 23, 2014 at 4:29 am #

      Yes I would say it’s the Chorizo. I have shown the brand I used so I can’t comment on the flavour of other chorizos but know they vary.

  6. Toni June 22, 2014 at 7:31 pm #

    At what point do you put the chicken back in??
    I’ve red over the recipe a few times thinking I must have missed that part??

    • Amanda June 23, 2014 at 4:28 am #

      Hi Toni, I have just updated the recipe. Add it too the wok before you add the rice.

      • Catherine delahant February 25, 2015 at 2:54 pm #

        Is this a dumb question? Add cooked or raw rice? Jasmine rice ok to use?

        • Amanda February 25, 2015 at 4:49 pm #

          You use raw rice and I don’t recommend Jasmine as it’s flavour and grain size doesn’t work well for a paella

  7. Gemma You g April 15, 2015 at 6:25 am #

    hi Amanda, thanks for sharing. I would like to know if I don’t have chorizo can I use substitute like pepperoni or salami? And will using smokey paprika affect the flavor of the paella. I really appreciate a feedback. Thanks.

    • Amanda April 18, 2015 at 6:52 pm #

      Hi Gemma, yes you can substitute with either -obviously the flavour will change depending on the meat you use. Smokey paprika will add a more intense flavour so just use a little less.

  8. Meg October 4, 2015 at 9:52 am #

    hi there,

    Can you please help me choose the correct rice for this dish? Does Arborio work or is that too short and I should go and buy medium grain?


    • Amanda October 10, 2015 at 9:53 am #

      Hi Meg, you really do need the medium grain as arborio will absorb the liquid too quickly and it will come out quite gluggy like a risotto.

  9. Taylor October 12, 2015 at 5:21 pm #

    Made this today absolutely beautiful!!!!

    • Amanda October 15, 2015 at 2:52 pm #

      It’s one on my favourites.

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