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Chicken and Chorizo Paella Recipe

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overhead view of paella with lemon slices
Our Daring Cooks’ September 2012 hostess was Inma of la Galletika. Inma brought us a taste of Spain and challenged us to make our very own delicious Paella!
I love paella, so I was really excited when I saw that this was the challege this month. We did something very similar to this back when I had first joined the Daring Kitchen, back in 2009 (wow, can you believe that?!).
So, yeah, I love paella, but I rarely get to eat it because its usually filled with all kinds of seafood that I don’t eat. I am sure if I ever go to Spain and get to eat some fresh, I will try it. But growing up in Iowa, where the only fresh fish was catfish and bluegill, I just never really developed a taste for it.
I still wanted meat in it, though, so I turned to chorizo and chicken! Yum!
A plate of paella with chicken and sausage
This paella was terrific! We loved the chicken and sausage in it, and the bright flavors, it was delicious! Which was good because this recipe makes enough to feed an army! 🙂
bowl filled with chicken and sausage paella

Love cooking traditional meals that will stretch your cooking techniques? Try these dinners:

  • Chicken Ballotine – Roll up your sleeves! This meal is a challenge, but well worth the effort. Perfectly cooked chicken is wrapped around a spinach, cheese and bread stuffing. This is a fancy pants dinner to impress!
  • Traditional Cassoulet – Well worth the time and effort, this traditional cassoulet is perfect dinner to show off with!
  • Coq au Vin – This classic French recipe is a perfect way to make chicken seem special.
Chicken and Sausage Paella (slightly adapted from Gerard Nebesky)
yield: 6 servings (more or less)
Olive oil
1 head garlic, cloves skinned and sliced
3 red peppers, cored, seeded and sliced
3 lb chicken, legs and thighs
3 lb chorizo sausage
2 yellow onions, chopped
16 ounces canned diced tomatoes
3-4 cups chicken stock
10-15 saffron threads
1 1/2 tsp spanish smoked paprika
2-3 cups short grain rice
1/2 pound of either green beans, asparagus or baby artichoke hearts
2-3 lemons, cut into wedges for garnish (the lemon are essential!)
Heat a large stockpot over medium-high heat.
Heat some olive oil and saute the garlic and peppers until soft.
Remove and set aside.
In the same pan, add the chicken and sear on all sides.
When the chicken is golden, add the onions and saute until translucent.
Add the tomatoes and chicken stock.
Crush the saffron and paprika together in a mortar and pestle and add it to the stock.
Allow to reduce/simmer for 30 minutes.
Stir in the rice and let simmer for 20 minutes. Do not stir or cover!!!
While the rice is cooking, cook the sausage and slice into coins.
Pull the chicken legs out, shred the meat off the bones and replace the meat into the pot.
Put the sausage and vegetables into the pot and stir to combine.
Allow to heat for a few more minutes. You will know that it is done when you can start smelling the rice caramelizing on the bottom of the pan (catch it before it burns!) and all the liquid is absorbed.
Dish into bowls and finish with a squirt of lemon juice.

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