Mid Week Chicken and Chorizo Paella Recipe

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If you want a dish that bursts with vibrant colors, bold flavors, and comforting textures all in one pan, then this Mid Week Chicken and Chorizo Paella Recipe is exactly what your taste buds have been craving. With tender chicken thigh pieces, spicy chorizo, fragrant paprika, and perfectly cooked Spanish rice, this recipe brings the heart of Spain right into your kitchen without needing hours or fancy ingredients. It’s a quick, satisfying, and utterly delicious meal that turns any ordinary weeknight dinner into a festive celebration at the table.

Ingredients You’ll Need

Gathering simple, accessible ingredients is the first step to nailing this Mid Week Chicken and Chorizo Paella Recipe. Each element plays a special role—from the smoky paprika that adds warmth, to the chorizo that infuses flavorful oils throughout the dish, creating the signature depth and richness.

• Olive oil: The base for searing and bringing out the flavors with a mild fruity richness.
• Chicken thigh fillets (350g / 12 oz): Juicy and tender, these pieces hold up beautifully and add comforting texture.
• Chorizo (180g / 6 oz): The star smoky sausage that imparts heat and flavor; go for a spicy kind if you like a kick.
• Small brown onion, diced: Adds sweetness and foundational savoriness when cooked down.
• Red capsicum / bell pepper, roughly diced: Offers a splash of color and gentle crunch that balances the dish.
• Shredded spinach (2 cups, optional): A healthy green addition that lightly softens and blends in seamlessly.
• Garlic cloves, minced: For aromatic depth and a subtle pungency that lingers beautifully.
• Crushed tomato (1 can, 400g/14oz): Brings acidity and richness to help create a luscious sauce.
• Chicken stock/broth (1 1/2 cups): The liquid base that ensures every grain of rice absorbs wonderful flavor.
• Frozen peas (1/3 cup): Small pops of sweetness and vibrant green color late in the cooking.
• Paprika (1 tsp): That unmistakable smoky Spanish spice that ties everything together.
• Spanish Calasparra rice (1 cup): A short-grain rice ideal for paella, it absorbs liquid without turning mushy.
• Parsley (1 1/2 tbsp, finely chopped): Fresh, bright herbal garnish for a final lovely contrast.
• Salt and pepper: Essential seasoning to bring all the flavors into perfect harmony.

How to Make Mid Week Chicken and Chorizo Paella Recipe

Step 1: Prepare the Chorizo and Chicken

Begin by cutting the chorizo into quarters lengthwise, then slice it into small, bite-sized pieces that will evenly distribute flavor. Next, season the chicken thigh fillets with salt and pepper, enhancing their natural juiciness and setting the stage for a beautiful golden sear.

Step 2: Sear the Chicken

Heat a tablespoon of olive oil over high heat in a large, deep pan. Add the chicken pieces and sear each side until beautifully golden but not fully cooked. This step locks in moisture and flavor. Once done, remove the chicken and keep it aside—you’ll reintroduce it later to finish cooking alongside the rice.

Step 3: Cook the Aromatics and Chorizo

Lower the heat slightly and add the minced garlic, diced onion, and chorizo to the pan. The chorizo will start releasing its flavorful oils, so no extra fat is needed here. Allow them to cook together for about a minute until the chorizo begins to brown and the onion softens.

Step 4: Add the Capsicum

Toss in the diced red capsicum and continue stirring, cooking until the chorizo darkens to a deep golden brown and the peppers soften slightly, adding a hint of sweetness and texture to balance the savory depth.

Step 5: Incorporate the Rice

Now it’s time for the rice—add the Spanish Calasparra rice and stir thoroughly so every grain is coated in the fragrant oils and juices. This coating helps the rice toast lightly and prepares it to soak up the stock beautifully.

Step 6: Add Liquids and Seasonings

Pour in the chicken stock, crushed tomatoes, optional shredded spinach, half of the peas, and sprinkle the paprika over the mixture. Gently stir to combine, then bring everything to a gentle simmer. Turn the heat down to medium-high to maintain a steady simmer without boiling too aggressively.

Step 7: Return the Chicken to the Pan

Place the seared chicken pieces back into the pan, mostly submerging them in the simmering mixture. This will allow the chicken to finish cooking fully while mingling its juices with the stock and rice.

Step 8: Simmer Without Stirring

Cook the paella mixture without stirring for 10 minutes so the rice can absorb the flavorful liquid and start to develop a crust on the bottom, a hallmark of a great paella. Afterward, scatter the remaining peas across the top and continue cooking for an additional 5 minutes, ensuring the rice is tender but still slightly al dente.

Step 9: Rest and Garnish

Remove the pan from the heat and let it stand, uncovered, for 5 minutes. This resting period allows any remaining liquid to be absorbed fully by the rice. Finally, sprinkle the freshly chopped parsley over the dish for that pop of color and fresh aroma before serving.

How to Serve Mid Week Chicken and Chorizo Paella Recipe

Garnishes

A simple sprinkle of chopped parsley brings a fresh burst of color and light flavor that beautifully contrasts with the robust paella. For an extra touch, you might add lemon wedges on the side—their bright citrus juice complements the smoky chorizo and enhances the dish’s complexity.

Side Dishes

This paella is seriously complete on its own but pairs wonderfully with a crisp green salad or garlic-infused roasted vegetables to keep the meal balanced and vibrant. A crusty bread also makes a fantastic companion, perfect for mopping up every last flavorful morsel.

Creative Ways to Present

Serve your Mid Week Chicken and Chorizo Paella Recipe straight from the pan for an authentic, rustic feel that invites sharing and conversation. Alternatively, garnish individual plates with a little extra parsley and a drizzle of good-quality olive oil to elevate the presentation for a special occasion at home.

Make Ahead and Storage

Storing Leftovers

Leftover paella keeps really well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making your next meal just as delicious without needing to start from scratch.

Freezing

If you want to stash some away for a later date, you can freeze the paella in portions. Use freezer-safe containers or bags and consume within 2 months for the best quality. Just be aware that rice texture may soften slightly upon thawing.

Reheating

Reheat gently on the stove with a splash of water or chicken stock, covering to trap steam and warm evenly without drying out the chicken or rice. Microwave reheating also works well but stir halfway through to prevent uneven heating.

FAQs

Can I use other types of rice for this paella?

While Spanish Calasparra rice is ideal because it absorbs liquid without becoming mushy, you can substitute with other short-grain rice types like Arborio. Just keep a close eye on the cooking time to avoid overcooking.

Is it possible to make this dish vegetarian?

Absolutely! You can swap chicken and chorizo for hearty mushrooms, smoked paprika, and vegetable stock, plus add more veggies like artichokes or beans to keep the dish rich and flavorful.

How spicy is this paella with chorizo?

The heat largely depends on your choice of chorizo. Using a spicy variety will add warmth, but you can opt for a milder sausage if you prefer less spice. The dish balances smoky, savory, and mild heat perfectly.

Can I prepare this recipe in advance?

You can prep ingredients ahead, such as chopping vegetables and slicing chorizo, but it’s best to cook paella fresh so the rice maintains its perfect texture.

What’s the best pan to use for paella?

A wide, shallow pan works best to allow even cooking and development of the crispy bottom layer. If you don’t have a traditional paella pan, use the widest skillet or sauté pan you have with a lid or foil cover.

Final Thoughts

There’s something truly special about pulling together a warm, hearty meal like this Mid Week Chicken and Chorizo Paella Recipe that not only satisfies hunger but also brings the family to the table with smiles. It’s the kind of dish you’ll want to make again and again—simple enough for a busy weeknight, but bursting with flavors that feel like a festive feast. Give it a go and watch this paella become your new dinner favorite.

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