Chicken Paella with Chorizo
6 servings
30 minutes
Chicken paella with chorizo is a fragrant and rich dish inspired by Spanish culinary traditions but with an Italian twist. It combines the tenderness of chicken, the spiciness of chorizo, and the richness of saffron to create a perfect symphony of flavors. Mushrooms, fresh vegetables, and herbs add freshness to the dish while lemon zest adds a subtle tanginess. Paella is cooked slowly, allowing each ingredient to fully develop its flavor while the rice absorbs all the juices, becoming wonderfully rich. This dish is perfect for friendly gatherings or family dinners, impressing with its depth of flavor and appetizing aroma. Serve paella hot with lemon wedges to highlight its complexity and add freshness.
1
Heat olive oil in a large skillet or paella pan over medium heat. Add sliced bell pepper and sauté for 6 minutes until softened. Remove from the pan.
- Olive oil: 3 tablespoons
- Fresh red bell pepper: 1 piece
2
Place diced chicken in the pan and cook for 10 minutes until golden brown. Transfer. Add sliced chorizo and fry for 5 minutes until golden brown. Transfer.
- Chicken breast fillet: 600 g
- Chorizo: 200 g
3
Add finely chopped mushrooms, garlic, lemon zest, and cook over medium heat for 5 minutes. Add sliced tomatoes and pepper, and cook for another 5 minutes until the tomatoes are soft.
- Fresh mushrooms: 200 g
- Garlic: 3 cloves
- Lemon zest: 1 tablespoon
- Tomatoes: 700 g
- Fresh red bell pepper: 1 piece
4
Add chopped beans, rosemary, parsley, saffron diluted in water, rice, chicken, and chorizo. Stir quickly and add the broth.
- Green beans: 200 g
- Fresh rosemary: 1 tablespoon
- Chopped parsley: 2 tablespoons
- Saffron: 0.3 teaspoon
- Water: 3 tablespoons
- Rice: 440 g
- Chicken breast fillet: 600 g
- Chorizo: 200 g
- Chicken broth: 750 ml
5
Reduce the heat and simmer for 30 minutes. Remove from heat, cover, and let sit for 10 minutes. Serve with lemon wedges.
- Lemon: 1 piece
