Saffron and Chorizo Spanish Paella
A vibrant, flavorful Spanish paella combining saffron-infused rice with spicy chorizo and tender chicken for a festive one-pan meal. This spanish ready in about 50 minutes pairs olive oil, sliced Spanish chorizo, finely chopped medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 3 tbsp olive oil
- 6 oz, sliced Spanish chorizo
- 1 lb, cut into 1-inch pieces boneless chicken thighs
- 1, finely chopped medium onion
- 1, diced red bell pepper
- 4, minced garlic cloves
- 1 1/2 cups short grain rice
- 3 1/2 cups chicken broth
- 1/2 tsp, soaked in 2 tbsp warm water saffron threads
- 1 tsp smoked paprika
- 1/2 cup frozen peas
- 2 tbsp, chopped fresh parsley
- for serving lemon wedges
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium-high heat. Add 6 oz sliced Spanish chorizo and cook for 3 minutes until it releases its oil and begins to brown.
- Step 2: Add 1 lb cut boneless chicken thighs to the pan, seasoning with salt and black pepper. Sauté for 5-6 minutes until browned on all sides but not fully cooked.
- Step 3: Stir in 1 finely chopped medium onion, 1 diced red bell pepper, and 4 minced garlic cloves. Cook for 4-5 minutes until vegetables soften and become fragrant.
- Step 4: Add 1 1/2 cups short grain rice, 1 tsp smoked paprika, and the saffron threads soaked in 2 tbsp warm water. Stir to coat the rice with the oil and spices for 2 minutes.
- Step 5: Pour in 3 1/2 cups chicken broth, bring to a boil, then reduce heat to medium-low. Simmer uncovered for 18-20 minutes without stirring, until rice absorbs the liquid and is tender.
- Step 6: Five minutes before the end, sprinkle 1/2 cup frozen peas over the top and continue cooking until heated through.
- Step 7: Remove from heat and let the paella rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron and Chorizo Spanish Paella take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Saffron and Chorizo Spanish Paella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Saffron and Chorizo Spanish Paella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Saffron and Chorizo Spanish Paella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Saffron and Chorizo Spanish Paella?
Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
