---
title: Chicken & Chorizo Paella
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-and-chorizo-paella-56ddf9c9f8b25e1d2a8b4568
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Gluten Free
  - Spanish
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Spanish%20Recipes/chicken-chorizo-paella.avif"
---

Wash and dry all produce. Core, seed, and remove the white ribs from the @red bell pepper{1%unit} and @yellow bell peppers{1%unit}, then thinly slice. Mince or grate the @garlic{2%cloves}. Finely chop the @parsley{¼%cup}. Strip the @rosemary{1%unit} leaves from the sprigs and roughly chop. Halve the @grape tomatoes{2%cup}. Dice the @dried chorizo{4%oz}. Cut the @chicken thighs{12%oz} into bite-sized pieces and season with @salt{½%tsp} and @pepper{¼%tsp}.

In a #medium pot{}, bring 5 cups water and the @chicken stock concentrate{2%tbsp} to a simmer. Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add the chicken to the pan and cook for ~{2%minutes} per side, until browned but not yet cooked through. Remove from the pan and set aside.

Heat another drizzle of oil in the same pan over medium heat. Add the chorizo and cook for ~{3%minutes}, until slightly crispy. Add the bell peppers and tomatoes to the pan and cook, tossing for ~{5%minutes}, until softened. Add the garlic, chopped rosemary, and half the parsley to the pan. Cook for another ~{1%minute}, until fragrant. Season with salt and pepper.

Stir the @basmati rice{1½%cup} into the pan and toss to coat in the oil. Cook for ~{2%minutes}, until the rice is slightly translucent.

Add the chicken and warm chicken stock to the pan and stir to combine. Season generously with salt and pepper. Bring the mixture to a simmer, then reduce to a medium-low heat and cook for ~{15%minutes}, until the liquid is absorbed. TIP: Do not stir the rice. The key to good paella is a browned crust in the bottom of the pan.

Halve the @lemon{1%unit}, then cut into wedges. Once the liquid is absorbed, remove the paella from the heat, cover, and set aside for ~{5%minutes}. Serve with the remaining parsley and lemon wedges.