Saffron and Chorizo Paella with Green Beans and Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A colorful paella combining aromatic saffron rice with spicy chorizo, fresh green beans, and sweet peas for a hearty Spanish rice dish. This spanish-inspired rice & grains ready in about 45 minutes pairs short-grain rice, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 "Plan a meal with the AI" 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
• 3 tbsp olive oil
• 6 oz, sliced into 1/4-inch rounds Spanish chorizo
• 3 cloves, minced garlic cloves
• 1 medium, finely chopped onion
• 1 cup, trimmed and cut into 2-inch pieces green beans
• 1/2 cup, thawed frozen peas
• 1/2 tsp saffron threads
• 4 cups, warmed chicken broth
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• for garnish lemon wedges
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Soak 1/2 tsp saffron threads in 1/4 cup warm chicken broth for 10 minutes to release its flavor.
2. Step 2: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 6 oz sliced Spanish chorizo and sauté for 4 minutes until it releases oil and turns slightly crisp.
3. Step 3: Add 3 minced garlic cloves and 1 finely chopped onion, cooking for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 1 1/2 cups short-grain rice, coating grains with the oil and cooking for 2 minutes until slightly translucent.
5. Step 5: Pour in the saffron-infused chicken broth along with the remaining 3 3/4 cups warm broth, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
6. Step 6: Add 1 cup trimmed green beans and bring the mixture to a gentle boil. Reduce heat to medium-low and simmer uncovered for 15 minutes without stirring, allowing the rice to absorb the liquid.
7. Step 7: Scatter 1/2 cup thawed peas on top and continue cooking for another 5 minutes until rice is tender and liquid absorbed.
8. Step 8: Remove from heat, cover loosely with foil, and let rest for 5 minutes.
9. Step 9: Garnish with 2 tbsp chopped fresh parsley and lemon wedges before serving.