Garlic Chicken & Pork Paella with Smoked Paprika
A vibrant one-pan paella combining tender chicken thighs and spiced chorizo with saffron-free warmth from turmeric and smoked paprika. This dish delivers the essence of Spanish cooking without the complexity or cost of traditional versions. Arborio rice absorbs savory stock infused with garlic paste, fresh vegetables, and the richness of chorizo fat, creating creamy individual grains with distinct texture. Bright green beans and fresh lemon juice add freshness and acidity that cuts through the deep flavors. The smoky, slightly peppery notes from paprika pair beautifully with garlic and herbs, while the chicken and pork create satisfying protein layers. Perfect for weeknight dinners when you want restaurant-quality results without lengthy prep. This accessible version uses convenience ingredients like cold-blended pastes, making it ideal for home cooks seeking flavor without complexity. Serve directly from the pan for casual family meals or special gatherings.
Ingredients
- 4 chicken thigh filletschicken breast fillets1:1poultry
breast dries faster; reduce final cook time by 2-3 minutes
- 1 dried chorizo sausage, finely chopped
- 1 onion, sliced
- 1 red capsicum, sliced
- 1 tsp Gourmet Garden Garlic Cold Blended Pastefresh garlic minced1 tsp paste to 2-3 clovesingredient
fresher flavor; add after vegetables soften to prevent burning
- 1 tsp Gourmet Garden Italian Herbs Cold Blended Pastedried Italian herbs1 tsp paste to 1 tsp driedingredient
drier texture; add with stock instead of rice for better dispersion
- 1 ½ cups medium grain or Arborio riceshort-grain white rice1:1grain
absorbs liquid similarly; stir occasionally to prevent clumping
- 0.0 oz chicken or vegetable stock
- ½ tsp turmeric powder, ground
- 1 tsp smoked or sweet paprika, groundregular paprika1:1spice
loses smoky depth; increase to 1.5 tsp for comparable flavor
- ½ cup green beans, choppedfrozen peas0.5 cupvegetable
adds sweetness instead of slight bitterness; same cooking time
Full guide → - 2 lemons
- extra virgin olive oil, to serve
Instructions
- 1
Heat a large frying or paella pan with canola spray until near smoke point
- 2
Add chicken and brown the first side, then turn and cook until well browned
- 3
Add chorizo, onion, and capsicum, stir and cook until vegetables soften
- 4
Stir in garlic paste, Italian herbs, and rice
- 5
Cook, stirring, for 2 minutes
- 6
Stir in stock, turmeric, and paprika
- 7
Reduce heat to low and cook until liquid absorbs and rice is tender and fluffy, stirring occasionally and adding water if needed
- 8
Add green beans 5 minutes before rice finishes cooking
- 9
Stir through lemon zest and juice from one lemon
- 10
Serve with extra virgin olive oil drizzle and lemon wedges
Tips
Don't stir the rice constantly after stock is added. Occasional stirring prevents sticking while allowing the bottom to develop flavor. A golden crust (socarrat) is desirable, not burnt.
Chorizo renders significant fat as it cooks, adding depth. If using very fatty chorizo, remove some excess before adding vegetables to prevent greasiness.
Medium-grain rice works here because Arborio availability varies. Medium grain absorbs stock similarly and achieves creamy texture without becoming mushy if you avoid over-stirring.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with splash of stock to restore moisture; microwave risks drying rice.
Prepare ingredients (chop onion, capsicum, beans; measure stock and spices) up to 1 day ahead. Cook the full dish just before serving; reheating compromises texture.
Serve directly from the pan family-style for casual meals. Plate individually with lemon wedge and olive oil drizzle for dinners.
Common Mistakes
Use high heat to brown chicken and develop flavor, but reduce to low once stock is added to avoid rice boiling dry. This prevents mushy edges while keeping centers tender.
Add water gradually if rice dries before tender. Dumping water at once creates pockets of overcooked and undercooked grains.
Don't skip the lemon finish. Final acidity bridges the savory, smoky flavors and prevents the dish from tasting flat or one-dimensional.
Substitutions
breast dries faster; reduce final cook time by 2-3 minutes
adds sweetness instead of slight bitterness; same cooking time
Full guide →absorbs liquid similarly; stir occasionally to prevent clumping
loses smoky depth; increase to 1.5 tsp for comparable flavor
fresher flavor; add after vegetables soften to prevent burning
drier texture; add with stock instead of rice for better dispersion
FAQ
Can I use boneless chicken breast instead of thighs?
Yes, but reduce final cook time by 2-3 minutes since breast cooks faster. Thighs stay more moist during the extended cooking; breast may dry slightly. Cut breast into chunks for even cooking if pieces are large.
What if I don't have smoked paprika?
Regular paprika works; increase to 1.5 tsp to boost flavor. You'll lose the smoky depth. Alternatively, add a tiny pinch of liquid smoke or use sweet paprika if that's available. The turmeric still provides color and earthiness.
How long does leftover paella keep and can I freeze it?
Refrigerate up to 3 days in an airtight container. Freezing is not recommended; thawed rice becomes mushy and texture is ruined. Reheat gently on the stovetop with a splash of stock to restore moisture. Microwave risks drying it further.