Simple One-Pot Chorizo Paella

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Last Updated on April 2, 2024 by Share My Kitchen

This simple one-pot Chorizo Paella with Chicken recipe is great for busy nights when you don’t have much time, but still want to make a delicious meal!

Paella is a really wonderful dish. It’s one of those great all-time foodie recipes. It is a combination of beautiful flavors that create something better than the sum of its parts.

However, the best part? Even on a weeknight, it’s actually not difficult to make. It’s a simple ‘throw everything in the pot and let it do its thing’ type of meal.

While there’s no guarantee that this recipe is the best, it is one of the easiest you may find. It is not time-consuming, and it pares to the absolute essentials without having its fantastic flavors compromised.

It has all the traditional flavors of a Chicken and Chorizo Paella but without the fuss. This recipe only takes about 30 minutes to make, and it uses standard ingredients in a regular kitchen. So, it is doable even on a weeknight. Plus, you only need to clean one pan after this meal!

It may also be worth noting that this recipe does not include prawns. It is a bit too expensive for a midweek meal if you add prawns. But if you like prawns in paella, then you can simply add them to this recipe. You can simply buy ready-cooked prawns, and add them to the pan along with the peas. Make sure they are hot before you serve.

Simple One-Pot Chorizo Paella Recipe

Course Main Course, One Pot
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1.2 liters hot chicken stock (I used 2 Kallo organic chicken stock cubes)
  • Pinch saffron
  • 2 tablespoons olive oil
  • 1 onion (sliced)
  • 100 g chorizo (sliced or diced)
  • 400 g chicken thigh fillets (no bone or skin, cut into 2cm chunks)
  • 3 cloves garlic (crushed or grated)
  • ½ to 1 teaspoon dried chili flakes (or to taste)
  • 3 teaspoons smoked paprika
  • 1 red pepper (sliced)
  • 2 medium tomatoes (roughly chopped)
  • 300 g paella rice
  • Salt and pepper
  • 100 g frozen peas
  • 2 lemons (cut into quarters)
  • 2 tablespoons chopped parsley (plus extra for garnish)


  1. First, add the saffron to the hot chicken stock. Stir well and set aside.
  2. In a large, wide pan, add the olive oil, then put the onion. Cover the pan with a lid, and let it cook for 3 minutes over gentle heat. Stir occasionally.
  3. Next, remove the lid and add the chicken and chorizo. Fry for 2 minutes on medium-high heat.
  4. Reduce the heat and add the garlic, chili, and paprika. Then, cook for another 2 minutes.
  5. You can now add the tomatoes, red pepper, paella rice, chicken stock, as well as salt and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes with the lid off.
  6. Add the frozen peas, and cook for 5 more minutes. All the stock should be absorbed at this point.
  7. Lastly, stir in the juice you got from 2 lemon quarters and chopped parsley. Sprinkle with additional parsley and the remaining lemon quarters, then serve.

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