Layered Spanish Rice Paella with Saffron and Chorizo

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A vibrant Spanish rice paella featuring layers of smoky chorizo, saffron-infused rice, and fresh vegetables. This Spanish recipe, ready in about 45 minutes, pairs short-grain rice, chorizo sausage, and olive oil for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups short-grain rice
• 8 oz chorizo sausage, sliced
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 garlic cloves, minced
• 1/2 tsp saffron threads
• 4 cups chicken broth, heated
• 1/2 cup frozen peas
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: In a small bowl, soak 1/2 tsp saffron threads in 1/4 cup warm chicken broth for 10 minutes to release color and flavor.
2. Step 2: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 8 oz sliced chorizo sausage and cook for 4 minutes until browned and fragrant.
3. Step 3: Add 1 diced medium yellow onion, 1 diced medium red bell pepper, and 4 minced garlic cloves to the pan. Sauté for 5 minutes until softened and aromatic.
4. Step 4: Stir in 1 1/2 cups short-grain rice and toast for 2 minutes, coating each grain in oil.
5. Step 5: Pour in the saffron-infused broth and remaining 3 3/4 cups heated chicken broth, then season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
6. Step 6: Scatter 1/2 cup frozen peas evenly over the top and continue simmering for another 5-7 minutes until rice is tender and liquid is absorbed.
7. Step 7: Remove from heat and let the paella rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh parsley before serving.