Smoked Paprika and Chorizo Paella

Cooking and entertaining with a Smoked Paprika Chicken & Chorizo Paella is effortless and rewarding, making it the perfect dish for hosting. Since everything cooks in one pan, cleanup is minimal, and the rich flavors develop beautifully as it simmers.

Once the ingredients are in, the dish practically takes care of itself, allowing you to relax and enjoy time with your guests rather than being stuck in the kitchen. The combination of smoky paprika, spicy chorizo, and rice creates a bold, crowd-pleasing flavor that feels indulgent yet requires little effort.

With its deep red chorizo, and vibrant peppers, paella is as visually stunning as it is delicious. Whether you’re cooking for a small group or a full table, it scales easily, making it an impressive yet low-stress choice for entertaining.

Why I Love This Recipe

I love this recipe because it feeds a crowd with minimal fuss! You can include the family to cook in different stages of the Paella to make it fun and inclusive

Ingredients

A great way to entertain with my Smoked Paprika Chicken & Chorzio Paella!

• ABORIO RICE: The perfect rice to use for this dish to absorb the flavours
• CHICKEN THIGH : Diced
• SMOKED PAPRIKA: The flavour of Spain
• ONION Finely sliced.
• GARLIC: Finely sliced.
• CHICKEN STOCK: Bought or homemade
• CHORZIO: You can never have enough!
• MUSSELLS: The finishing touch
• CAPSICUM/PEPPERS: Always red for the sweetness
• CARROT AND ZUCCHINI: Finely diced

Instructions

Let’s get cooking! Crispy Beef Croquettes are ready in a flash, so it’s great recipe if you need to feed a crowd in a hurry.

1. Be prepared! Dice the carrots, onions, garlic, capsicum, chorzio. Then the chicken thigh, sprinkled with the smoked paprika.
2. I love to cook in my paella pan, however, if you do not have one on hand, a large frypan will be a great substitute.
3. Heat the pan and drizzle with olive oil. Add the garlic, onion and additional 2 tbsp of smoked paprika. Stir for 2 minutes then add the carrot, capsicum, chorizo and chicken thighs. Stir for 10 minutes to brown the proteins.
4. Add the aborio and spread evenly throughout the pan. Turn the stove down to a medium heat. Pour 2 cups of stock and leave for 5 minutes. Do not stir. Then add another 2 cups and stir through. Cover the pan with foil and leave to cook for 15 minutes.
5. After this time, stir gently and add another cup of stock if the rice requires more cooking. Then add the mussels and cover with foil to steam open.
6. Once the rice is cooked and the mussels are open, remove from the heat and take the foil off. Squeeze with lemon and serve. You can always add fresh parsley and chilli.

Tips And Tricks

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