Sautéed Chorizo and Red Pepper Paella

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

A vibrant one-pan Spanish dish combining spicy chorizo and sweet red peppers with saffron-infused rice. 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
• 200 g, sliced Spanish chorizo
• 1 medium, sliced into strips red bell pepper
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 1/2 cups short grain rice
• 1/2 tsp saffron threads
• 3 1/2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• to serve lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a wide paella pan or large skillet over medium heat. Add 200 g sliced Spanish chorizo and sauté for 4 minutes until it releases its oils and edges crisp slightly.
2. Step 2: Add 1 medium finely chopped onion and 3 minced garlic cloves to the pan, cooking for 3-4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1 sliced red bell pepper strips, cooking for 2 minutes until they soften but retain some bite.
4. Step 4: Add 1 1/2 cups short grain rice, stirring to coat each grain with oil for 2 minutes until slightly translucent.
5. Step 5: Pour in 3 1/2 cups chicken broth heated to near boiling, sprinkle 1/2 tsp saffron threads, 1 tsp salt, 1 tsp smoked paprika, and 1/2 tsp black pepper evenly over the rice. Stir once to combine and spread rice evenly.
6. Step 6: Bring to a simmer over medium-high heat, then reduce to low and cook uncovered for 18-20 minutes without stirring, until the rice absorbs the broth and forms a golden crust on the bottom.
7. Step 7: Remove from heat, cover loosely with foil, and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley on top and serve with lemon wedges for squeezing.