Paella Chicken And Sausage Recipe
chorizo, chicken, peas, peppers, saffron rice (GF)
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Ingredients
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Protein
Rice & Spices
Vegetables & Aromatics
Finishing & Garnish
Method
Protein
- 1
Prepare and brown chicken
Pat chicken thighs dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. In a large paella pan or wide heavy skillet over medium-high heat, add 2 tablespoons olive oil. When shimmering, place chicken skin-side down and brown without moving 6–8 minutes until deep golden. Flip and brown other side 4 minutes. Remove chicken to a plate (they will finish cooking in the rice).
- 2
Vegetables & Aromatics
- 3
- 4
Add peppers and tomatoes
Stir in the sliced red and green bell peppers and diced tomatoes. Cook 4–5 minutes until the peppers start to soften and tomatoes break down.
Rice & Spices
- 5
Toast rice with spices
Stir in the rice and cook 2–3 minutes, stirring, so each grain is coated and lightly toasted. Add 1 tablespoon smoked paprika and 1 teaspoon sweet paprika; stir to combine.
- 6
Bloom saffron and add stock
Warm 1/4 cup of the hot chicken stock in a small bowl, sprinkle in the saffron threads, and let steep 5 minutes. Pour the remaining stock into the pan, add the saffron infusion, and stir once to distribute. Taste and add remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper if needed.
- 7
Arrange proteins and simmer
Reduce heat to medium-low so the liquid is at a steady gentle simmer. Nestle the browned chicken thighs skin-side up into the rice and scatter the cooked chorizo pieces across the surface. Do not stir again. Simmer uncovered for 18–22 minutes until rice is almost tender and most liquid is absorbed. If the rice is still hard and liquid is gone, add up to 1/2 cup more hot stock and continue cooking a few minutes.
Vegetables & Finishing
- 8
Add peas and form socarrat (optional)
When rice is nearly done (last 3–5 minutes), sprinkle the thawed peas over the top. Increase heat to medium-high for 1–3 minutes to encourage a light crust (socarrat) on the bottom — you should hear gentle crackling. Watch carefully to avoid burning. If you prefer no crust, keep heat low.
- 9
Rest and garnish
Remove pan from heat, cover loosely with a clean kitchen towel or foil, and let rest 5–7 minutes to finish steam-cooking the chicken and settle the rice. Drizzle 1 tablespoon olive oil over the top, sprinkle chopped parsley and a light dusting (1/2 tsp) of smoked paprika. Serve with lemon wedges for squeezing over individual portions.