Sautéed Chorizo and Pepper Paella with Saffron Rice

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A vibrant Spanish paella featuring spicy chorizo, bell peppers, and saffron-infused rice, cooked to a tender, flavorful finish. This Spanish recipe, ready in about 50 minutes, pairs Spanish chorizo, olive oil, 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

• 200g, sliced into 1/4-inch rounds Spanish chorizo
• 3 tbsp olive oil
• 1 large, diced into 1/2-inch pieces red bell pepper
• 1 large, diced into 1/2-inch pieces green bell pepper
• 1, finely chopped medium onion
• 3, minced garlic cloves
• 1 cup paella rice (Bomba or Arborio)
• 2 1/2 cups, warm chicken broth
• 1/2 tsp, soaked in 2 tbsp warm water 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 wide skillet or paella pan over medium heat. Add 200g sliced Spanish chorizo and sauté for 4-5 minutes until the edges begin to crisp and release aroma.
2. Step 2: Add 1 large diced red bell pepper, 1 large diced green bell pepper, and 1 finely chopped medium onion to the pan. Cook together for 6-7 minutes, stirring occasionally until the vegetables soften and become fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until the garlic is aromatic but not browned.
4. Step 4: Add 1 cup paella rice, stirring to coat each grain in the oil and spices for 2 minutes until the rice becomes slightly translucent around the edges.
5. Step 5: Pour in 2 1/2 cups warm chicken broth and the soaked saffron with its 2 tbsp water. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat.
6. Step 6: Lower the heat to medium-low and cook uncovered for 18-20 minutes without stirring, allowing the rice to absorb the broth and develop a crust on the bottom.
7. Step 7: Remove from heat and let the paella rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley on top and serve with lemon wedges to squeeze over each portion.