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Paella de Pollo y Chorizo - Paella with Chicken and Chorizo

La Tienda Kitchens

  • 1 hour 30 minutes
  • 4 servings
Paella with Chicken and Chorizo
While paella is often associated with seafood, it is made throughout all parts of Spain - not just coastal regions - and got its start as a farm worker's lunch. At its core, paella is about making the most of the ingredients that are readily available, typically including what's in season at the moment. This version is simple to make and includes common ingredients that are on hand year round.
Rated 5 Stars


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Pre-heat oven at 350 degrees. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, saffron and paprika. 
With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch paella pan, about 5-10 minutes. Remove to a platter. Add the onion, bell pepper, chopped garlic and parsley to the pan and cook for 5 minutes, stirring occasionally. Add the rice, tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Add broth and stir until it boils. Add chicken and chorizo pieces, burying them in the paella. Scatter the garlic cloves over the top.
Place in oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see if it is done; if it is not, continue to cook. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste.

Reviews (5)

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Rated 5 Stars

My husband is Spanish and I wanted to make something for his family when my parents in law were visiting us for the holidays from Spain. I followed this recipe and and his family was very impressed! I absolutely recommend this recipe to anyone! It's really time consuming but it's worth it because it will turn out to be an amazing dish for the whole family!


Rated 5 Stars

When I returned from my trip to Spain, I was on such a Paella search. I downloaded recipes and tried (several times unsuccessfully) to recapture the flavors of what I had throughout the regions of Spain. That's how I discovered La Tienda. I've cooked and shared this recipe a few times, and each time it's a hit. It's easy to make and so delicious, and you don't need a Paella pan (although I was given one this Christmas, finally!) This recipe got me though a week of being snowed in, and is an easy back-pocket dinner or pot-luck meal. To mix it up, I sometimes add chick peas and frozen peas to add another flavor layer. Also, if you're out of your favorite La Tienda chorizo, check out your local grocer's deli meat area- mine stocks a pretty OK Mexican chorizo that works well in the recipe.


Rated 5 Stars

I have been making this recipe for 6 years and its always a hit! every time we have company, this dish is the main request from my wife and everyone loves it!!


Rated 5 Stars

Smelled and tasted delicious!!! This was the first time I made paella, will definitely make this again. Recommended!Thanks for the recipe!


Rated 5 Stars


Rated 5 Stars

i bought a paella pan and ingredients from la tienda many years ago and i've been making this recipe since then. it always gets rave reviews. i recommend trying to drain as much oil as possible off the chicken and chorizo before adding it back to cook and serving the paella with a green salad with a lemony dressing. for four big eaters, i recommend using 1.5 quantities.

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