By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 10
284 cal · 55 min
Chicken & Chorizo Paella
Recipe GLPRc453742adeca32
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Average rating: 4.0 (1)
A vibrant Mediterranean paella featuring tender chunks of chicken and savory chorizo cooked with aromatic spices, saffron, and turmeric in a bed of fluffy short-grain rice. The chorizo releases its oils to infuse the dish with rich flavor, while chicken stock creates a fragrant, cohesive base. This one-pan meal serves 10 and is garnished with fresh parsley and bright lemon wedges.
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Ingredients
1 tbsp olive oil
2 chicken breast fillets, cut into chunks
2 small onions, finely sliced
1 large garlic clove, crushed
140 g cooking chorizo, sliced
1 tsp ground turmeric
1 pinch saffron threads
1 tsp smoked paprika
300 g paella rice
850 ml hot chicken or vegetable stock
200 g frozen peas
1 lemon, cut into wedges, for serving
½ small bunch fresh parsley, finely chopped, for serving
Directions
Heat the olive oil in a large, deep frying pan over medium-high heat. Add the chicken pieces and brown them on all sides, about 4–5 minutes total. Do not cook them completely through; just achieve a golden color. Transfer the browned chicken to a plate and set aside.
Lower the heat to medium-low. Add the sliced onions to the same pan and cook gently, stirring occasionally, until they become soft and translucent, about 10 minutes. Stir in the crushed garlic and cook for 1 minute until fragrant.
Add the sliced chorizo to the pan and fry, stirring, until it releases its flavorful oils, about 3–4 minutes. Sprinkle in the turmeric, saffron, and paprika. Stir well to coat everything with the spices.
Add the paella rice to the pan and stir constantly for about 2 minutes, ensuring every grain is coated with the oil and spice mixture. Pour in the hot stock, stirring once to combine.
Bring the mixture to a boil over medium-high heat, then return the browned chicken pieces to the pan, stirring to distribute them evenly. Reduce the heat to medium and simmer, stirring occasionally, for about 20 minutes until the rice is nearly cooked and most of the liquid is absorbed.
Scatter the frozen peas over the top and stir them in. Continue simmering for 5 minutes more until the rice is tender, the chicken is cooked through (165°F internal temperature), and the peas are heated through. Season generously with salt and pepper to taste.
Transfer the paella to a serving dish or serve directly from the pan. Garnish with the fresh chopped parsley and serve with lemon wedges on the side for squeezing over individual portions.
Comments
Saffron is the real cost and availability hurdle—a small pinch runs $8–12 at most Charlotte grocers, and you'll need to check Harris Teeter or Kroger's specialty section rather than assuming a quick stop at Food Lion or ALDI. The 55-minute time is honest for active cooking, but doesn't account for the 10–15 minutes of prep (brunoise the onion and garlic, dice the chicken, slice the chorizo), pushing realistic start-to-table closer to 70 minutes. At roughly $3–4 per serving when saffron is amortized over 10 servings, it's mid-range for a festive weeknight; chorizo and chicken stock drive the bulk of cost. The dish reheats well in the oven with a splash of stock, and the high yield makes it strong for family dinners or when friends are coming—no constant stirring once the liquid goes in, though you do need to time the rice finish and let it rest undisturbed.
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