WATCH: How to Make Chorizo Paella
This festive rice dish will be a definite crowd-pleaser!
Impress your friends and family with a chorizo paella that is packed with flavor. This rice dish has everything: chorizo, chicken, pimiento, cheese, and more.
Once all the ingredients have been sautéed and stock has been added, there are two ways to cook this paella: you can cover it with foil and let it simmer on the stovetop for 30 minutes, or you can bake it in an oven set at 350°F for 45 minutes.
Chorizo Paella Recipe
Makes 12 servings
1/2 cup olive oil, divided
2 tablespoons garlic, minced
150 grams chistorra sausage, casings removed and crumbled
2 chorizo de Pamplona, sliced into rounds
1 210-gram can chorizo de Bilbao, sliced into rounds
2 medium white onions, chopped
3 medium tomatoes, chopped
500 grams chicken breast fillets, cubed
3 cups Spanish Bomba rice
2 cubes chicken bouillon, crushed
2 teaspoons Spanish paprika
2 teaspoons paella seasoning, we used Paellero
1 teaspoon Italian seasoning
2 teaspoons fresh basil leaves, chopped
6 cups chicken stock
1/2 cup dry white wine
Salt and pepper, to taste
1 8-ounce can pimiento, sliced into strips
3 tablespoons parsley leaves, chopped
3 tablespoons Parmesan cheese, grated, plus 50 grams sliced into strips
Fried basil leaves, to top
1-2 lemons, sliced into wedges
Heat 3 tablespoons oil in a 16-inch paella pan. Add garlic and sauté until fragrant. Add sausage and chorizo, and fry in batches (one type per batch). Set aside.
In the same pan, heat remaining oil. Sauté onions and tomatoes until tender.
Add chicken and fry for 3 to 4 minutes.
Add rice, seasonings, and basil. Mix well.
Add chorizo mixture, stock, and wine. Season to taste with salt and pepper. Boil for 3 minutes. Cover with foil and a let simmer on low heat for 30 minutes.
Remove from the heat and top with cheese strips. Allow to rest, covered, for 10 minutes. Top with lemons and fried basil leaves. Serve hot.