Sautéed Chorizo and Red Pepper Paella
A vibrant one-pan Spanish dish combining spicy chorizo and sweet red peppers with saffron-infused rice. This spanish ready in about 45 minutes pairs olive oil, sliced Spanish chorizo, medium, finely chopped onion 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 1 sliced red bell pepper strips, cooking for 2 minutes until they soften but retain some bite.
- Step 4: Add 1 1/2 cups short grain rice, stirring to coat each grain with oil for 2 minutes until slightly translucent.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Sautéed Chorizo and Red 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 Red 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 Red 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 Red 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 Red 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.
