Simple Chicken Chorizo Paella Recipe


Paella is a meal that elicits questions, not answers. There are many questions. As an example:

Where do I buy my rice? Exactly how do I get the wonderfully crisp but not burnt rice base? How should I change the cooking time according to the ingredients I use? Do clams and mussels have a higher moisture content? Meat or seafood? Is it possible to have both? What’s the best way to arrange the ingredients in the pan?

My employment benefits humanity but not my wallet, and I can’t afford to buy even an ounce of saffron. What if this is the case for me? If I don’t have a paella pan, what then? How do you produce paella if there isn’t any other sentient life?

Friends, you have nothing to worry about. If you’re looking for an answer to all these questions, you’ve come to the right place.

Even though this chicken chorizo paella isn’t prepared in the traditional Spanish manner, we’ve made the dish in the particular paella pan we brought back from Spain, which required a lot of stirring, saffron, and anxious hovering.

You may also get a nice carbon steel Paella Pan from Amazon if you want to go the true route. Only 10 ingredients and no stress-induced migraines make this weeknight in a pinch version. Also, it’s pretty legit fantastic.


  • 8 chicken drumettes
  • salt and pepper
  • 2 tbsp. of olive oil
  • 1 pc. of small onion (chopped)
  • 3 links chorizo (sliced)
  • 1 pc. tomato (chopped)
  • 2 cups of yellow rice (we use Vigo brand)
  • ½ cup of large butter beans (canned)
  • 1 3/4 cups of chicken broth
  • ½ cup of peas


  1. The chicken should be seasoned with salt and pepper before cooking. Brown the chicken in olive oil in a medium-sized cast-iron skillet or other wide, flat skillet over medium heat. Then, over medium heat, add the onion and cook until caramelized. Remove from the pan.
  2. Add the chorizo and cook it until it’s browned and crispy—Cook for one minute after adding the tomato. Toast the rice for a few minutes after that. Mix the butter beans, chicken broth, and seasonings and cook until the beans are tender. Make sure everything is distributed equally by shaking the pan. Boil the mixture for a few minutes.
  3. Boiling water should be reduced to the lowest heat setting and covered tightly with a lid or foil after it has reached the boiling point. Cook for around 25 minutes with the lid on (you can check it towards the end to see if you need to add more water or cook it longer). Sprinkle the peas on top of the rice, cover, and continue cooking for an additional five minutes or until the rice is soft.
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