Spanish Paella with Chorizo

Paella is a dish deeply rooted in Spanish tradition, celebrated for its beautiful blend of flavors and textures. With saffron as its signature ingredient, paella takes on a golden hue and aromatic essence that is unmistakable. Chorizo adds a smoky, savory element that complements the rice and vegetables perfectly. This recipe is designed to be simple enough for home cooks while capturing the spirit of an authentic Spanish paella.

Spanish Paella with Chorizo

This Spanish Paella is a flavorful combination of tender rice, smoky chorizo, and aromatic saffron, creating a dish that’s vibrant and hearty. For those who may not have saffron on hand, this recipe also includes an alternative spice option that captures the warm, earthy flavors of traditional paella. With IDDSI modifications, this dish can be adjusted for everyone to enjoy while retaining its rich, classic flavors.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Arborio or short-grain rice
• 1/2 lb Spanish chorizo sliced
• 1 red bell pepper diced
• 1/2 cup green peas
• 1/2 cup diced tomatoes
• 1 onion finely chopped
• 3 cloves garlic minced
• 1/2 teaspoon saffron threads soaked in 2 tablespoons of warm water (or 1/2 teaspoon turmeric as an alternative)
• 4 cups chicken or vegetable broth warm
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Equipment

• Paella pan or large wide skillet
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Stove with lid or towel for resting
• Ladle or large spoon for serving

Method

 

1. In a large paella pan or wide skillet over medium heat, sauté the sliced chorizo until browned. Remove and set aside. Add the onions and garlic to the pan, cooking until the onions are translucent. Stir in the diced bell pepper and cook for another 2 minutes.
2. Add the diced tomatoes and smoked paprika, allowing the mixture to simmer for 2-3 minutes until it thickens slightly. Stir in the Arborio rice, coating it well with the tomato mixture. Cook for 1-2 minutes to lightly toast the rice.
3. Pour in the warm broth and the saffron water (or turmeric if using). Stir to combine, then reduce the heat to medium-low.
4. Distribute the cooked chorizo and optional shrimp or chicken pieces evenly across the rice. Let the paella simmer, undisturbed, for 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Avoid stirring to develop the desired crispy bottom layer, known as socarrat. In the last 5 minutes of cooking, sprinkle the peas over the top.
5. Remove the paella from heat and cover with a clean kitchen towel. Let it rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the cooked rice with a bit of broth until completely smooth. Repeat separately with chorizo and vegetables. Spread the rice base on the plate, dot and swirl the elements to offer unique bites.
• Minced & Moist 5 (MM5): Finely chop chorizo and vegetables to ensure 4mm piece size. Selecting a sauce depending on macronutrient priorities (see below), mix with Greek yogurt or an aioli to make bites cohesive and moist.
• Soft & Bite-sized 6 (SB6): Ensure the proteins are tender via braising cooking method, and cut into <15mm pieces. Serve mixed as in original recipe.
• Easy to Chew 7 (EC7): The original recipes fits the easy to chew level naturally.

Macro Adjustments:

• Protein: Add extra proteins like beans or additional meat, use bone broth or serve with a side of Greek yogurt or cottage cheese.
• Fats: Turkey chorizo or lean chicken sausage, higher ratio of shrimp can help bring fats down. Use of chicken thighs, or serving with an aioli can help boost fats.
• Carbs: Replace a portion of the rice with riced cauliflower or grated zucchini.

Dietary Swaps:

• Gluten-free: This recipe is gluten free as-is.
• Dairy-free/Vegan: Protein additions of beans, tofu are great for adding variety of traditional paella.

Low-Spoons Shortcuts:

• Sauté everything in one large skillet or Dutch oven to reduce cleanup.
• Use pre-diced onion, bell pepper, and tomatoes. Buy pre-peeled and deveined shrimp to skip prep.