Chicken and Chorizo Paella

by Zarina
Chicken and Chorizo Paella

THIS PAELLA IS INSANE!  Trust me… it is so worth getting the one or two ingredients you may not have in your pantry to make it!  My fam calls this my Spanish Biryani 🤣 It really is the most delicious one-pot meal, packed with such incredible flavour and so easy to make.

The paella seasoning spice is a must… you can see a pic of it in my stories today or on my highlights under PRODUCTS… this spice transforms the dish… get it on Amazon.  It works in a veg or seafood paella and is a convenient ingredient to have in your pantry.

About 10 years ago, my family and I rented a villa in Mallorca and treated ourselves to a private chef one evening; Wendy Park was our chef who made this amazing paella for us… she kindly shared the recipe with me… I got the ok from her to share the love with you people too…

Chicken and Chorizo Paella

Chicken and Chorizo Paella

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Extra Virgin Olive Oil
  • 200g Chorizo cut into cubes
  • 6 chicken thighs cut into squares
  • 1 Red pepper, deseeded, cut into cubes
  • 1 Onion finely chopped
  • 4 Garlic cloves
  • 1 Large Green Pepper
  • 1 large handful of fresh coriander
  • 1 Tin chopped tomatoes
  • 500g Paella rice
  • 1.5 litre Chicken Stock
  • 2 Packets Paella Seasoning Mix
  • 1 tbsp Sambal Oelek Chilli Paste
  • 1 Lemon


  1. Blitz the garlic, green pepper, chopped coriander, and tinned tomatoes in the food processor, set aside.
  2. In a saucepan on medium heat, dry fry the chorizo to release the juices
  3. Once cooked, add the chopped onion and red pepper, cook for a few minutes
  4. Add the chopped chicken thighs and cook another couple few minutes
  5. Add the paella rice and mix well, ensuring the rice grains are coated with oil. Add more olive oil if necessary 
  6. Add the paella seasoning stirring well
  7. Add the blitzed sauce and sambal oelek and mix well
  8. Add the stock gradually. Each time you add a little, wait until all the liquid has absorbed before you add more
  9. You may need to add a little less or a little more stock depending on the brand of rice you choose. It should take about 20-25 minutes to cook
  10. Squeeze a little lemon juice on top, sprinkle with some chopped coriander and serve with more lemon wedges
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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