Hello there, fellow food enthusiasts! I hope you’re ready to embark on another delicious culinary adventure with me today. With cooler evenings setting in, I’ve been craving something warm, vibrant, and hearty. What better dish to satisfy this longing than a soul-warming Spanish classic: Saffron Chicken and Chorizo Paella?
Paella is a dish that conjures images of sunny Spanish coasts, communal feasts, and lively family gatherings. It’s a dish that perfectly embodies the essence of sharing—a beautiful one-pan wonder brimming with flavors and fragrant aromas that invite you to gather around the table.
Today, I’ve chosen to shine a spotlight on saffron, that luxurious spice known for its delicate aroma and beautiful golden hue. Saffron pairs wonderfully with the spicy, smoky chorizo and succulent chicken, allowing this dish to transport your taste buds straight to the Mediterranean, even on a drizzly UK evening.
As someone who loves experimenting in the kitchen, I often explore recipes that challenge and excite me. Yet, there’s something remarkably comforting about a classic like paella. It’s a recipe with roots, steeped in tradition, and yet flexible enough to evolve with local ingredients.
This paella is especially tailored for my family—we’re conscious of our allergies here, so I ensure my recipes are both flavorful and safe for us. No eggs, dairy, or soya in sight, but I promise you won’t miss them. The saffron infuses the dish with a subtle elegance, while the chorizo adds a robust kick, creating a harmonious balance of flavors.
In our kitchen, we enjoy meals that celebrate diversity and bring something a little different to our plates. For this paella, I love using chicken thighs for their rich taste; however, if you prefer seafood or a vegetarian version, this tried-and-tested base is a versatile canvas for your creativity.
Preparing this dish is like orchestrating a symphony. The process is soothing in itself—onions sizzling away, the vibrant saffron-colored rice slowly cooking, and the aromas wafting through your home. Each step heightens your anticipation, and when the final garnish of parsley is sprinkled on, it feels like the perfect flourish to your masterpiece.
I recommend enjoying your paella with a crisp glass of something refreshing, a warm seat at the table, and great company—be it family, friends, or simply you and your thoughts. So let’s dive into the recipe, and I promise you’ll find yourself relishing each and every bite!
As always, I’d love to hear how your paella turns out. Leave a comment to share your experience or any creative twists you’ve made. Until next time, happy cooking, and keep savoring those delightful kitchen moments!
Ingredients
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 red bell pepper, diced
– 200g chorizo, sliced
– 500g boneless, skinless chicken thighs, cut into chunks
– 300g paella rice
– 1 tsp smoked paprika
– 1/2 tsp saffron threads
– 1.2 liters chicken stock
– 150g cherry tomatoes, halved
– 100g frozen peas
– Salt and pepper to taste
– Lemon wedges, for serving
– Fresh parsley, for garnish
Method
1. Heat the olive oil in a large, deep frying pan over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion is soft and translucent.
2. Stir in the diced red bell pepper and cook for another 2 minutes until slightly softened.
3. Add the sliced chorizo to the pan and cook for 4-5 minutes, stirring occasionally, until it begins to release its oils.
4. Increase the heat to medium-high, add the chicken thigh chunks, and cook for 5-7 minutes until the chicken is browned on all sides.
5. Stir in the paella rice, ensuring each grain is coated with the oils from the pan. Add the smoked paprika, saffron threads, and mix well for about 1 minute.
6. Pour in the chicken stock and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 15 minutes, stirring occasionally.
7. Add the cherry tomatoes and frozen peas to the pan. Continue to simmer for another 10 minutes, uncovered, until the rice is tender and most of the liquid has been absorbed.
8. Season with salt and pepper to taste. Turn off the heat and let the paella rest for 5 minutes before serving.
9. Garnish with fresh parsley and serve with lemon wedges on the side for an added zesty touch. Enjoy!
