You’re about to discover how to make a restaurant-worthy paella that won’t keep you chained to the stove all evening. This one-pot chicken and chorizo version simplifies the traditional Spanish dish while maintaining its authentic charm and that coveted crispy bottom layer called socarrat. If you’ve been intimidated by paella before, don’t worry – this approachable recipe lets you create an impressive meal that’ll have your guests thinking you’ve spent years mastering Spanish cuisine.
This one-pot paella combines tender chicken and spicy Spanish chorizo with saffron-infused rice for an authentic flavour that comes together in just one pan. Perfect for casual entertaining or family dinners, this simplified version delivers restaurant-quality results without requiring multiple cooking vessels or complicated techniques.
For the best results, avoid stirring the rice once the liquid is added – this allows the signature crispy bottom layer (socarrat) to form naturally.
One-Pot Chicken & Chorizo Paella
Description
This vibrant and flavourful paella combines tender chicken pieces with spicy chorizo, creating a perfect harmony of Mediterranean flavours. The dish gets its characteristic golden colour from saffron threads and develops a coveted socarrat - the crispy rice layer at the bottom of the pan.
Traditional paella originated in Valencia, Spain, but this simplified version maintains authentic flavours while being accessible to home cooks. The one-pot approach makes it both practical and perfect for entertaining.
Ingredients
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Brown chicken pieces until golden, remove and set aside.
- Add chorizo to the pan and cook until oils release.
- Sauté onions and garlic until softened.
- Add bell peppers and cook for 5 minutes.
- Stir in paprika and saffron-infused stock.
- Return chicken to pan and add rice, distributing evenly.
- Bring to boil, then reduce heat and simmer without stirring.
- Add peas in the last 5 minutes.
- Let rest for 10 minutes before serving with lemon wedges.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 682.33kcal
- % Daily Value *
- Total Fat 27.54g43%
- Saturated Fat 7.72g39%
- Trans Fat 0.11g
- Cholesterol 107.73mg36%
- Sodium 1289.69mg54%
- Potassium 931.05mg27%
- Total Carbohydrate 77.24g26%
- Dietary Fiber 4.98g20%
- Sugars 9.99g
- Protein 30.7g62%
- Vitamin A 166.57 IU
- Vitamin C 77.44 mg
- Calcium 66.64 mg
- Iron 3.35 mg
- Vitamin D 0.58 IU
- Vitamin E 1.91 IU
- Vitamin K 23.56 mcg
- Thiamin 0.4 mg
- Riboflavin 0.5 mg
- Niacin 10.94 mg
- Vitamin B6 0.89 mg
- Folate 73.15 mcg
- Vitamin B12 1.18 mcg
- Phosphorus 374.62 mg
- Magnesium 82.86 mg
- Zinc 3.29 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Resist the urge to stir the rice once it's simmering, as this develops the socarrat. Use medium-grain rice for authentic texture. If saffron is too expensive, substitute with turmeric for colour, though the flavour will differ.
