Go Back
–+ servings
Best Paella

Best Paella with Chicken and Chorizo You'll Crave Every Week

Discover the best paella bursting with flavor, featuring chicken and chorizo, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: DINNER
Cuisine: Spanish
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons olive oil Essential for sautéing and adding rich flavor to the dish.
  • 4 pieces chicken thighs Boneless and skinless for quick cooking and tender bites.
  • 2 pieces chorizo sausages Infuse the dish with a smoky, spicy kick.
  • ½ teaspoon salt Adjust to your taste for a balanced flavor.
  • ¼ teaspoon pepper Adds mild heat.
  • 1 large onion Chopped onion provides savory base.
  • 6 cloves garlic Minced for irresistible aroma and flavor.
For the Rice & Broth
  • 1½ cups arborio rice Known for its creamy texture.
  • 14 ounces diced fire roasted tomatoes Enhances flavor and adds color.
  • 4 cups vegetable broth Opt for low sodium or chicken broth.
  • 1 tablespoon hot sauce Optional for added heat.
  • 2 teaspoons smoked paprika Essential for signature smoky flavor.
  • 1 teaspoon saffron Elevates your paella to gourmet status.
For the Seafood
  • 1 pound large shrimp Shelled and deveined.
  • 1 pound mussels Scrubbed and soaked.
  • 1 pound scallops Tender and sweet addition.
Garnish
  • 2 tablespoons fresh parsley Chopped for vibrant touch.
  • 1 piece lemon Cut into wedges for zesty brightness.

Equipment

  • large skillet

Method
 

How to Make Best Paella
  1. Warm 3 tablespoons of olive oil in a large skillet over medium heat.
  2. Add 4 chicken thighs and 2 chorizo sausages to the skillet. Cook until browned, about 5-7 minutes.
  3. Season with ½ teaspoon salt and ¼ teaspoon pepper, then add 1 large chopped onion and 6 cloves of minced garlic. Sauté until soft, about 5 minutes.
  4. 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. Sprinkle in 2 teaspoons of smoked paprika and 1 teaspoon of saffron. Bring to a gentle boil.
  5. Reduce the heat and let it simmer until rice is almost tender, about 15-20 minutes.
  6. Carefully add 1 pound of large shrimp, 1 pound of mussels, and 1 pound of scallops. Cover and cook until seafood is cooked through, about 5-7 minutes.
  7. Remove from heat and garnish with 2 tablespoons of fresh parsley. Serve with lemon wedges.

Nutrition

Serving: 1portionCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Serve with a sprinkle of extra smoked paprika on top for added flavor.

Tried this recipe?

Let us know how it was!