Chicken Chorizo Seafood Paella
September 13, 2025
For awhile I’ve wanted to try and make a paella. As I’m not a huge fan of seafood, I don’t usually order this dish out unless I’m with friends who will enjoy what I won’t eat. I found three recipes which I’ve combined for my reference, but I’ve learned paella is a versatile dish and you can make it your own. See notes below for lots of options.
Ingredients:
1 – large pinch saffron threads
3-4 – chicken thighs, about 2 lbs (I prefer bone-in skin on for flavor, but can use boneless skinless)
1 – Medium onion, small diced about 2 cups
1 – Red bell pepper, small diced about 2 cups
4 – Cloves garlic, minced
1 – Tsp. smoked paprika
8 – Oz. dried smoked Spanish Chorizo, sliced
1 ½ – Cups arborio rice
1 – 15 oz. can diced tomatoes (I prefer no salt added)
2 ½ – Cups plus 1 Tbls. chicken stock
½ – Cup white wine (or substitute additional chicken stock)
1 – Cup frozen peas
1-2 – Lbs. seafood (optional but I chose 12 oz. bay scallops)
Chopped Italian Parsley (optional)
Lemon wedges (optional)
Directions:
Start by infusing the saffron into the tablespoon of chicken stock and set aside for later. Season the chicken thighs with salt and pepper on both sides and bring to room temp before cooking.
If using a grill, bring to 400 degrees indirect heat and place a paella or cast iron pan on grill grate and bring to temperature. Alternatively, heat pan on stove over medium heat. Add a few swirls of olive oil to pan and add chicken thighs. Cook 6-8 minutes per side until browned. Remove from pan and set aside (they’ll finish cooking later).
Adding a bit more olive oil, depending on the rendered chicken fat, add the onion, red pepper, garlic and smoked paprika. Sauté for about 5 minutes until just soft. Add chorizo (if using) and cook for another 3 minutes, stirring occasionally until just browned.
Add the tomatoes and rice. Stir for about 2 minutes until well mixed. Stir in the chicken stock, wine (if using), saffron infusion and bring to a boil. Adjust salt and pepper to taste. Reduce to a simmer. If on the grill, bring to a low boil/simmer adjusting grill temp, as needed.
Return chicken and any juices to the pan, nestling into the broth. Add frozen peas and cover letting simmer. If adding seafood, after about 15 minutes add to the pan by gently pressing into the paella. Clams or mussels can be placed hinge side up to release their juice and flavor as they cook. Continue to cook, undisturbed, for another 10 minutes or until the liquid is absorbed. You want the rice on the bottom to toast slightly to create a crusty bottom, so no need to rush here.
Once all the proteins are cooked through and the liquid is absorbed, remove from heat and let rest for 5 to 10 minutes. Serve warm with the chopped parsley and lemon wedge, if using.
Notes:
- While I made on the grill, you can adapt to a stovetop. Just cover the paella at the end to simmer and help the rice absorb all the delicious juice and flavor.
- Paella is a versatile dish. You can use any combination of proteins you’d like. Consider more chicken instead of pork. All seafood is traditional with minor adjustments to liquid and time.
- If using chorizo, ensure it’s smoked, cured Spanish chorizo. Mexican chorizo unfortunately won’t work in this dish.
- Arborio rice is traditional, but you can use any short-grain white rice. Avoid brown rice.
- I used scallops because I like them, but shrimp/prawns (head-on preferred), clams or mussels are also very traditional and add tremendous flavor.
- Peas are also optional, as I know some don’t care for the flavor or texture. I love them.
- For a smokier paella on the grill, add wood chips during the simmer to infuse smokiness. I use lump charcoal and mine was great.
Sources:
https://cookingformysoul.com/chicken-chorizo-paella/#recipe
https://biggreenegg.com/blogs/archived-recipes/chicken-and-shrimp-paella?srsltid=AfmBOooaUdg7ZzsyIb48iE2j7ArWDQFXNPyZkGR7FEVIA7aWWwBG5JiO
https://cooking.nytimes.com/recipes/1016085-grilled-paella
Post Tags:
big green egg, Chicken, Chorizo, Grill, Paella, Rice, Saffron, Scallops, Spanish,