Recipes Dinner Rice Dishes Paella Skillet Chicken and Chorizo Paella 4.2 (13) 13 Reviews This paella recipe with chicken and chorizo is a satisfying array of colors, textures, and flavors, making it a one-pan meal you're sure to return to again and again. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford Active Time: 55 mins Total Time: 1 hr Servings: 6 While Spanish paella is traditionally made in its namesake pan, this cast-iron variation is a great alternative — and it can go straight from the stove to the table. The recipe builds layers of flavors as you sauté aromatics in the same pan you've used to sear the chorizo and chicken. From delicately floral saffron to smoky paprika and a bright lemony finish, this chicken and chorizo paella is a one-pan meal that has it all. Ingredients 1/2 teaspoon saffron threads 3 1/4 cups lower-sodium chicken broth, divided 1 tablespoon olive oil 6 ounces dry-cured Spanish chorizo, cut into 1/4-inch-thick slices 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces 1/2 teaspoon black pepper 1 1/2 teaspoons kosher salt, divided 3/4 cup chopped yellow onion (from 1 small onion) 1 small red bell pepper, finely chopped 4 small garlic cloves, minced (1 tablespoon) 1/2 teaspoon smoked paprika 1 (14 1/2-ounce) can diced tomatoes, undrained 1 1/2 cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio) 1 cup thawed frozen sweet peas Chopped fresh flat-leaf parsley, for garnish Lemon wedges, for garnish Directions Diana Chistruga Gather the ingredients. Diana Chistruga Stir together saffron and 1/4 cup of the broth in a small bowl. Let stand at room temperature at least 15 minutes or up to 1 hour. Diana Chistruga Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high. Add chorizo; cook, stirring occasionally, until lightly browned, about 2 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels; reserve drippings in skillet. Diana Chistruga Add chicken, black pepper, and 1 teaspoon of the salt to skillet; cook over medium-high, stirring occasionally, until lightly browned but not fully cooked, about 7 minutes. Using slotted spoon, transfer chicken to plate with chorizo. Do not wipe skillet clean. Diana Chistruga Add onion and bell pepper to skillet; cook over medium-high, stirring occasionally, until tender, about 5 minutes. Diana Chistruga Stir in garlic and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes and rice; cook, stirring constantly, until liquid is almost fully absorbed, about 2 minutes. Diana Chistruga Carefully stir in saffron mixture and remaining 3 cups broth and 1/2 teaspoon salt; bring to a simmer over medium-high. Diana Chistruga Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in). Diana Chistruga Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes. Diana Chistruga Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges. Originally appeared: April 2021 Rate It Print