Saffron-Infused Chicken Paella with Chorizo and Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Spanish paella combining tender chicken, spicy chorizo, and sweet peas in vibrant saffron rice. This spanish-inspired rice & grains ready in about 50 minutes pairs sliced Spanish chorizo, olive oil, paella rice (Bomba or Arborio) 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.

Prep: 20 min Cook: 30 min Serves 4 Spanish cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium-high heat. Add 1 lb chicken thigh pieces and 6 oz sliced Spanish chorizo, sautéing for 6-7 minutes until browned and chicken is mostly cooked through. Remove and set aside.
  2. Step 2: Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1 diced red bell pepper to the pan; cook for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 1/2 cups paella rice, coating grains with the oil and vegetables for 2 minutes. Add 4 cups warm chicken broth, 1/2 tsp saffron threads soaked in 2 tbsp warm water, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
  4. Step 4: Return chicken and chorizo to the pan, spreading evenly. Cook uncovered without stirring for 15 minutes over medium heat until rice absorbs most liquid.
  5. Step 5: Sprinkle 1 cup frozen peas on top, cover loosely with foil, and cook for an additional 5 minutes until peas are heated and rice is tender.
  6. Step 6: Remove from heat and let rest for 5 minutes. Serve paella with lemon wedges for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Saffron-Infused Chicken Paella with Chorizo and Peas take to make?

Total time is about 50 minutes (20 min prep + 30 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-Infused Chicken Paella with Chorizo and Peas?

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 sliced spanish chorizo from drying out.

Can I substitute ingredients in Saffron-Infused Chicken Paella with Chorizo and Peas?

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-Infused Chicken Paella with Chorizo and Peas 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-Infused Chicken Paella with Chorizo and Peas?

Spanish rice & grains 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.

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