Sautéed Chorizo and Pepper Paella Skillet
A one-pan Spanish-inspired paella skillet featuring spicy chorizo, sweet bell peppers, and saffron-infused rice for a vibrant, hearty meal. 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 450 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
- 8 oz, sliced into 1/4-inch rounds Spanish chorizo
- 1 large, diced into 1/2-inch pieces red bell pepper
- 1 large, diced into 1/2-inch pieces yellow bell pepper
- 1 medium, finely chopped onion
- 4, minced garlic cloves
- 1 1/2 cups short-grain rice (such as bomba or arborio)
- 3 1/2 cups, warm chicken broth
- 1/2 tsp, steeped in 2 tbsp warm water saffron threads
- 1 tsp smoked paprika
- 1 tsp sea salt
- 2 tbsp, chopped fresh parsley
- for serving lemon wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium heat. Add 8 oz sliced Spanish chorizo and sauté for 4-5 minutes until the edges are crisp and the oil releases a rich aroma.
- Step 2: Add 1 diced red bell pepper, 1 diced yellow bell pepper, and 1 finely chopped onion to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Step 3: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 1/2 cups rice and toast it with the mixture for 2 minutes, stirring constantly to coat the grains.
- Step 4: Pour in 3 1/2 cups warm chicken broth along with 1/2 tsp saffron threads steeped in 2 tbsp warm water, 1 tsp smoked paprika, and 1 tsp sea salt. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 18-20 minutes without stirring, until the rice absorbs the liquid and forms a tender crust on the bottom.
- Step 5: Remove from heat and let the paella rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley on top and serve with lemon wedges for squeezing over.
Frequently asked questions
How long does Sautéed Chorizo and Pepper Paella Skillet 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 Pepper Paella Skillet?
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 Pepper Paella Skillet?
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 Pepper Paella Skillet 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 Pepper Paella Skillet?
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.
