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Recipe Category: Main Courses

Baked Chicken, Chorizo and Pea Paella

Smoky chorizo and juicy chicken marry beautifully in this easy bake paella dish. Use a paella pan for best results.

Serves: 4-6
Preparation Time: 15 minutes
Cooking time: 30 minutes
  • 1 red Spanish onion
  • 1 yellow or red capsicum
  • 1 Spanish-style chorizo sausage (soft not dried)
  • 400g boneless chicken thighs, chopped
  • olive oil, as needed
  • 1 1/2 cups paella rice* or long grain rice
  • 2 teaspoons smoked paprika
  • 750ml hot chicken or vegetable stock
  • 1/4 teaspoon saffron threads**, optional
  • 1/2 cup frozen peas
  • coriander or continental parsley leaves, for garnish

Slice onion, capsicum and chorizo and chop and season chicken. Heat oil in a paella pan and brown the chicken and chorizo. Add onions and capsicum and sauté until golden brown. Add paprika and rice and sauté for 2 minutes until rice is toasted. Meanwhile bring stock and saffron to the boil, mix in and stir peas into rice. Bake at 200°C for 25-30 minutes, until rice is cooked (test it underneath as the rice on top will become a little crispy). Serve sprinkled with extra paprika and coriander.


This recipe suits a 40cm paella pan. A black paella pan is preferable.
It can also be made in a large wide ovenproof pan or frypan or dutch oven (check the handles are oven proof).

*PAELLA RICE varieties like Bomba or Calasparra are recommended in this dish for best results.
Although you can substitute long grain rice, do not use risotto rice (Arborio, Vialone Nano, Carnaroli) as they do not have the right texture.

**If real saffron is unavailable, 1/2 teaspoon turmeric can be substituted.

Substitute chorizo and chicken with vegetarian sausage or 500g button mushrooms, halved.

Recipe Type: Spanish

Author: Naomi Crisante
Date Created: 25/11/2020