Sautéed Chorizo and Bell Pepper Paella

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A vibrant Spanish rice dish featuring spicy chorizo and sweet bell peppers, simmered with saffron and smoky paprika for deep flavor. This Spanish recipe, ready in about 45 minutes, pairs olive oil, Spanish chorizo, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.