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paella one pot

Chicken and Chorizo Paella

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This is the ultimate one-pot dish that you need to make today. Chicken and Chorizo Paella is filled with smokiness flavor from the Spanish chorizo and the floral essence of the saffron.

  • Total Time: 45 minutes
  • Yield: 4-6 1x



1 pound chicken sausage without casing*

1 Spanish chorizo sausage removed from casing and cut into bite-size pieces

1 onion - minced

1 bulb of garlic - minced

1 cup of bomba rice

1/4 cup (half a stick) of butter

1 cup of grape tomatoes

2 cups of kale

1 big pinch of saffron threads

Salt and Pepper for seasoning

3 cups of chicken stock or water

3 sprigs of thyme (optional)

1/4 cup of dry white wine (optional)

1 tbsp olive oil for sauteeing



  1. Sauté the onion until translucent (2 minutes)
  2. In the meantime, remove chicken sausage from casing and add to the pan. Brown and break it up until parts are crispy (8 minutes)
  3. Prep the rest of your ingredients
  4. Remove spanish chorizo sausage from the casing and cut it into pieces
  5. Roughly mince the garlic
  6. Cut the kale into smaller pieces
  7. Blend the tomatoes in a small blender or food processor
  8. Add HALF the garlic and sauté until fragrant. (2 minutes)
  9. Remove the chicken sausage and set it aside.
  10. In the same pan, brown the chorizo and let the fat render (4-5 minutes) - remove some of the fat using a paper towel if needed. Remove from an and set it aside. 
  11. In the same pan, add the blended tomatoes and cook off the liquid to deepen the flavors – about 3 minutes.
    TIP: if you have white wine, add ¼ cup
  12. Add the butter and the bomba rice. Sauté for 2 minutes until every grain of rice is a nice red/orangy color
  13. Add the rest of the garlic and sauté for 1 minute.
  14. Add back the chicken sausage and chorizo sausage
  15. Add the kale and sauté for 1 minute.
  16. Add the water or chicken stock and the saffron.
  18. Add your thyme on the top and put the lid on. Do not touch for 25-30 minutes. Heat should be on low heat. Leave it alone. Set it and forget it. DO NOT STIR!
  19. After 25-30 minutes, check if your rice is done: try a few bites of the rice on the corner. If the liquid has fully evaporated and the rice is el dente then you are good to go.
  20. I like my bottom layer of rice to be crispy so you can turn it up a bit to medium and hear the sizzle (5 minutes)


*CHICKEN SAUSAGE without casing. You can buy whatever Chicken Sausage you like and remove the casing. I like to purchase the sausage without casing already made by my local butcher. Saves time in seasoning my chicken.
Large shallow skillet with lid - Our Place pans are the best for this.

  • lemon wedges will brighten up this dish.
  • chopped parsley or cilantro
  • Author: Carmen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: mains
  • Method: one-pot skillet
  • Cuisine: filipino/spanish