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When the sun starts to dip below the horizon and the dinner hour is approaching, I can already hear the cheerful chatter of family gathered around the table. With a swirl of spices and vibrant ingredients, I can’t help but whip up the best paella—a dish that feels like a warm embrace. The satisfaction of cooking chicken and chorizo, combined with fragrant saffron and succulent seafood, is unparalleled.

I stumbled upon this recipe during a casual cook-off with friends, and little did I know, I would uncover a treasure that perfectly bridges the gap between indulgent dining and quick weeknight meals. The beauty of this paella is not just in its alluring presentation, but also in how effortlessly it brings everyone together, inviting them to savor every colorful bite. So grab your skillet, and let’s create a dish that celebrates wholesome flavors and homemade goodness—perfect for anyone looking to elevate their cooking game and escape the fast-food routine!

Why is this the best paella ever?

Incredible flavor: This paella bursts with a delightful medley of spices, including smoked paprika and saffron, that will tantalize your taste buds.
Versatile ingredients: With chicken, chorizo, and seafood, you can customize based on your cravings or whatever you have on hand.
One-pan wonder: Enjoy minimal cleanup while savoring a gourmet dish that looks as impressive as it tastes.
Crowd-pleaser: Perfect for family dinners or gatherings, everyone will gather around to enjoy this stunning dish.
Quick prep time: With just a few simple steps, you’ll have a feast ready in no time, saving you from the fast-food rut.
Dive deeper into homemade deliciousness with this irresistible recipe that truly embodies the essence of Spanish cuisine!

Best Paella Ingredients

For the Base

3 tablespoons olive oil – Essential for sautéing and adding rich flavor to the dish.
4 chicken thighs – Boneless and skinless for quick cooking and tender bites.
2 chorizo sausages – Infuse the dish with a smoky, spicy kick that pairs beautifully with the chicken.
½ teaspoon salt – Adjust to your taste for a balanced flavor.
¼ teaspoon pepper – Adds mild heat; feel free to up this for extra spice.
1 large onion – Chopped onion provides a savory base for aromatic depth.
6 cloves garlic – Minced garlic adds an irresistible aroma and flavor.

For the Rice & Broth

1½ cups arborio rice – Known for its creamy texture, this is perfect for the best paella.
14 ounces diced fire roasted tomatoes – These enhance the dish’s flavor and add a lovely color.
4 cups vegetable broth – Opt for low sodium, or chicken broth for added richness.
1 tablespoon hot sauce – A splash of heat, like Tabasco or Sriracha, is optional but recommended.
2 teaspoons smoked paprika – Essential for that signature smoky flavor in paella.
1 teaspoon saffron – This aromatic spice elevates your paella to gourmet status.

For the Seafood

1 pound large shrimp – Shelled and deveined for the perfect bite, keep the tails on for added appeal.
1 pound mussels – Scrubbed and soaked, they add a delightful ocean flavor and texture.
1 pound scallops – Tender, sweet, and a sumptuous addition; or substitute with clams.

Garnish

2 tablespoons fresh parsley – Chopped for a fresh, vibrant touch on your dish.
1 lemon – Cut into wedges to add a zesty brightness that enhances the flavors of the best paella.

With these carefully selected ingredients, you’re well on your way to a paella that will become a cherished centerpiece in your home kitchen!

How to Make Best Paella

Heat oil: Warm 3 tablespoons of olive oil in a large skillet over medium heat. This will create a delicious foundation for your paella.
Brown the meats: Add 4 chicken thighs and 2 chorizo sausages to the skillet. Cook until they are nicely browned and fragrant, about 5-7 minutes.
Sauté veggies: Season with ½ teaspoon salt and ¼ teaspoon pepper, then add 1 large chopped onion and 6 cloves of minced garlic. Sauté until the onions are soft, about 5 minutes.
Add rice and liquids: Stir in 1½ cups of arborio rice, 14 ounces of diced fire roasted tomatoes, 4 cups of vegetable broth, and 1 tablespoon of hot sauce (if using). Sprinkle in 2 teaspoons of smoked paprika and 1 teaspoon of saffron. Bring to a gentle boil.
Simmer rice: Reduce the heat and let it simmer, stirring occasionally until the rice is almost tender, about 15-20 minutes. It should absorb most of the liquid but still be creamy.
Add seafood: Carefully add 1 pound of large shrimp, 1 pound of mussels, and 1 pound of scallops to the skillet. Cover and cook until the seafood is cooked through, about 5-7 minutes.
Garnish and serve: Remove from heat and garnish with 2 tablespoons of fresh parsley. Serve your best paella with lemon wedges for a zesty finish.

Optional: Serve with a sprinkle of extra smoked paprika on top for added flavor.
Exact quantities are listed in the recipe card below.

Expert Tips for the Best Paella

Quality Ingredients: Always choose fresh, high-quality seafood and spices. They enhance the flavors and ensure your paella stands out as the best paella you’ll make.
Don’t Overcrowd the Pan: If your skillet is too crowded, the rice won’t cook evenly. Make sure there’s enough space for it to absorb the flavors during simmering.
Mind the Liquid: Too much liquid can lead to mushy rice. Ensure you’re following the liquid-to-rice ratio closely for perfectly creamy, al dente rice.
Layer Flavors Carefully: Always brown the meats and sauté the aromatics well. This builds a delightful foundation of flavors that are key to a truly delicious dish.
Seafood Timing: Add seafood at the right time. They should go in during the last few minutes of cooking to prevent overcooking and preserve their tender texture.

With these tips, you’re all set to create a memorable feast with the best paella that will leave everyone craving more!

Storage Tips for Best Paella

Room Temperature: Serve your best paella immediately for optimal flavor; if leftovers remain, they should not be left out for more than 2 hours.

Fridge: Store leftover paella in an airtight container in the fridge for up to 3 days. Make sure it cools to room temperature before sealing.

Freezer: For longer storage, freeze paella in a freezer-safe container for up to 2 months. Portion it out for easy reheating later.

Reheating: Thaw frozen paella in the fridge overnight. Reheat on the stovetop over low heat with a splash of broth or water to avoid drying it out.

Make Ahead Options

These best paella preparations are perfect for those busy weeknights! You can sauté the chicken and chorizo ahead of time and store them in the refrigerator for up to 3 days. Additionally, you can combine the rice, diced fire-roasted tomatoes, broth, and spices (saffron and smoked paprika) in a separate container and refrigerate it for up to 24 hours. When you’re ready to enjoy your paella, simply reheat the prepped meats, add the rice mixture, and cook as directed. The seafood can be added right before serving to keep it fresh and delicious. With these simple make-ahead tips, you’ll enjoy a warm, flavorful meal in no time!

What to Serve with Chicken and Chorizo Paella?

Creating the perfect meal involves pairing delightful sides that enhance your paella experience and leave everyone smiling.

Garlic Bread: The crunchy, buttery goodness of garlic bread complements the rich flavors of paella while adding a satisfying texture.
Spanish Salad: A refreshing mix of olives, tomatoes, and cucumbers brings a burst of freshness that beautifully balances the savory notes of the paella.
Roasted Vegetables: With earthy tones that echo the paella’s spices, roasted seasonal vegetables add a colorful and nutritious side to your feast.
Chilled White Sangria: A light, fruity sangria makes for a refreshing drink that pairs perfectly with the warmth of your best paella.
Creamy Risotto: For a unique twist, serve a creamy risotto, allowing the flavors to mingle delightfully, adding an elegant touch to the meal.
Lemon Sorbet: Conclude your culinary journey with a light lemon sorbet, leaving a refreshing zing on the palate after the hearty paella.

Consider these pairings as you set your table, turning your paella into a memorable feast that will bring everyone together!

Best Paella Variations & Substitutions

Feel free to get creative with this recipe and make it your own, turning the classic paella into something uniquely yours!

Vegetarian: Substitute chicken and chorizo with bell peppers, zucchini, and chickpeas for a hearty plant-based option.
Go wild with the veggies! This swap retains the vibrant flavors while catering to vegetarian diets.
Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper for an extra kick of heat.
For spice lovers, this variation amps up the flavor without overpowering the dish’s essence.
Seafood Mix: Use your favorite seafood combo, like calamari or crab, for a different oceanic experience.
Feel free to mix and match seafood depending on your local catch or preference!
Brown Rice: Swap arborio for brown rice for a healthier, more fiber-rich option.
Just keep in mind that cooking time may need to be adjusted, so give it a bit longer on the stove.
Quinoa: Use quinoa instead of arborio rice for a gluten-free and protein-packed twist.
This variation also adds a lovely nutty flavor that complements the other ingredients beautifully.
Herb-Infused: Try adding fresh basil or cilantro as a garnish to give a fresh, unique twist to the dish.
Herbs add a layer of brightness that harmonizes beautifully with the rich flavors of paella.
Saffron Substitute: If saffron is hard to find, use turmeric for yellow color and mild flavor—just keep it light!
Though different, turmeric can provide a lovely hue while still enhancing the dish’s overall appeal.
Grilled Addition: Toss in grilled vegetables, like asparagus or eggplant, for a delightful smoky flavor.
These additions bring depth and texture, perfect for summer gatherings and outdoor cooking.

Let your imagination and tastebuds guide you as you create the best paella that suits your unique style and preferences!

Chicken and Chorizo Paella Recipe FAQs

What is the best way to select chorizo for this paella?
Absolutely! When selecting chorizo, look for fresh chorizo sausages that have a vibrant red color, indicating a good amount of smoked paprika. Avoid any links with a high fat content or those that appear excessively greasy. The spice level can vary, so if you prefer mild flavors, opt for a sweet chorizo variety.

How should I store leftover paella to keep it fresh?
To keep your best paella fresh, place any leftovers into an airtight container and store them in the refrigerator. It’s ideal to consume leftovers within 3 days for the best flavor. Remember to let it cool down to room temperature before sealing it up, as this prevents condensation, which can create sogginess.

Can I freeze my chicken and chorizo paella?
Yes, you can freeze it! To do so, divide the cooled paella into portions and place them in freezer-safe containers. Make sure to remove as much air as possible. You can store the frozen paella for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth to help revive its moisture.

What should I do if my rice is too watery after cooking?
If your rice appears too watery, don’t worry! You can rescue it. Firstly, remove the lid and increase the heat to let the excess liquid evaporate, stirring occasionally. Alternatively, you can spoon some of the rice onto a baking sheet and spread it out to help it dry out faster. This will prevent it from becoming mushy and help achieve that perfect texture.

Is this recipe safe for people with seafood allergies?
Very much so! If someone in your household has a seafood allergy, simply omit the shrimp, mussels, and scallops. You can replace the seafood with additional chicken or even incorporate vegetables like bell peppers, peas, or green beans for a delicious twist. Always check with your guests to ensure their dietary restrictions are accommodated.

How do I know when the seafood is perfectly cooked?
To perfectly cook the seafood in your best paella, watch for visual cues! The shrimp should turn a lovely pink color and become opaque, while mussels should open up fully. If any mussels remain closed after cooking, it’s best to discard them. Generally, this process takes about 5-7 minutes, so keep a close eye to ensure they don’t overcook!