Saffron and Chorizo Spanish Paella

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant, flavorful Spanish paella combining saffron-infused rice with spicy chorizo and tender chicken for a festive one-pan meal. This Spanish recipe, ready in about 50 minutes, pairs olive oil, Spanish chorizo, boneless chicken thighs 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Five minutes before the end, sprinkle 1/2 cup frozen peas over the top and continue cooking until heated through.
7. 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.