Sautéed Chorizo and Bell Pepper Paella
A vibrant Spanish rice dish featuring spicy chorizo and sweet bell peppers, simmered with saffron and smoky paprika for deep flavor. This spanish ready in about 45 minutes pairs olive oil, sliced Spanish chorizo, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 200 g, sliced Spanish chorizo
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 1/2 cups short-grain rice
- 3 1/2 cups vegetable broth
- 1/2 tsp saffron threads
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
- for serving lemon wedges
Instructions
- Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 200 g sliced Spanish chorizo and sauté for 4-5 minutes until the edges crisp and release fragrant oils.
- Step 2: Add 1 diced red bell pepper, 1 diced green bell pepper, and 1 finely chopped onion to the pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Step 3: Stir in 3 minced garlic cloves, 1 1/2 cups short-grain rice, 1/2 tsp saffron threads, and 1 tsp smoked paprika. Cook for 2 minutes, stirring constantly until the rice is well coated and fragrant.
- Step 4: Pour in 3 1/2 cups vegetable broth, season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, and cook uncovered for 18-20 minutes until the rice absorbs the liquid and is tender, without stirring.
- Step 5: Remove from heat and let the paella rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top and serve with lemon wedges for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chorizo and Bell Pepper Paella take to make?
Total time is about 45 minutes (15 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 Sautéed Chorizo and Bell Pepper 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 Sautéed Chorizo and Bell Pepper 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 Sautéed Chorizo and Bell Pepper 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 Sautéed Chorizo and Bell Pepper 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.
