Chicken and Chorizo Paella

This easy chicken and chorizo paella makes a great party-sized meal. Packed with Spanish-inspired flavors, this one-pan meal is ready to serve in under an hour.



Prep time

10 minutes

Cook time

40 minutes



Cook it with our

Blacklock Skillet


  • 8 boneless skinless chicken thighs
  • 1 pound chorizo, sliced
  • 4 cups chicken stock
  • 1/2 teaspoon saffron, ground
  • 2 teaspoons olive oil
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 2 1/2 cups Arborio rice
  • 1 cup frozen peas
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Preheat oven to 400 degrees Fahrenheit. In a medium saucepan, heat chicken stock and saffron.
  2. Heat 14.5 inch skillet over medium high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside.
  3. Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often.
  4. Add peas and top with chicken. Bake until liquid is absorbed and chicken is cooked through, 20 minutes.
  5. Serve and enjoy!

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