Saffron-Infused Chicken Paella with Chorizo and Peas

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A traditional Spanish paella combining tender chicken, spicy chorizo, and sweet peas in vibrant saffron rice. This Spanish-inspired rice and grain recipe, ready in about 50 minutes, pairs chicken thighs, Spanish chorizo, olive oil 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

• 1 lb boneless, skinless, cut into 1-inch pieces chicken thighs
• 6 oz sliced Spanish chorizo
• 3 tbsp olive oil
• 1 1/2 cups paella rice (Bomba or Arborio)
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 medium, diced red bell pepper
• 4 cups, warmed chicken broth
• 1/2 tsp soaked in 2 tbsp warm water saffron threads
• 1 cup frozen peas
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• For serving lemon wedges

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.