Spanish Tomato and Chorizo Paella with Saffron Rice
A vibrant Spanish paella featuring saffron-infused rice, spicy chorizo, and fresh tomatoes, capturing the essence of Mediterranean coastal cooking. This spanish-inspired rice & grains ready in about 45 minutes pairs olive oil, Spanish chorizo, sliced, medium onion, diced 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
- 150 g Spanish chorizo, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups ripe tomatoes, chopped
- 1 1/2 cups short-grain rice
- 1/2 tsp saffron threads
- 4 cups chicken broth
- 1 tsp sweet paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add 150 g sliced Spanish chorizo and sauté for 4 minutes until lightly browned and fragrant.
- Step 2: Add 1 diced medium onion and 3 minced garlic cloves to the pan, cooking for 5 minutes until softened and translucent.
- Step 3: Stir in 2 cups chopped ripe tomatoes and cook for 5 minutes until the tomato breaks down and the mixture thickens.
- Step 4: Add 1 1/2 cups short-grain rice, stirring well to coat the grains with the tomato and oil mixture for 2 minutes.
- Step 5: Meanwhile, steep 1/2 tsp saffron threads in 4 cups hot chicken broth. Pour the broth into the pan, then add 1 tsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Step 6: Bring to a simmer, reduce heat to low, and cook uncovered for 18-20 minutes until the rice is tender and liquid absorbed, without stirring.
- Step 7: Remove from heat and let rest for 5 minutes. Sprinkle 2 tbsp chopped fresh parsley over the top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish Tomato and Chorizo Paella with Saffron Rice 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 Spanish Tomato and Chorizo Paella with Saffron Rice?
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 Spanish Tomato and Chorizo Paella with Saffron Rice?
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 Spanish Tomato and Chorizo Paella with Saffron Rice 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 Spanish Tomato and Chorizo Paella with Saffron Rice?
Spanish rice & grains 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.
