Paella is a traditional Spanish dish that originated in the Valencia region of Spain. It is a rice-based dish that is typically made with a variety of meats, seafood, and vegetables.

Paella is often cooked outdoors over an open flame in a wide, shallow pan called a paellera, but it can also be made indoors using a large skillet or Dutch oven.


1 pound boneless chicken thighs, 1 pound chorizo sausage, 1 large onion, 4 cloves garlic, 2 red bell peppers, 1 can (14.5 oz) diced tomatoes, 2 cups short-grain rice

4 cups chicken broth, 1 teaspoon smoked paprika, 1/2 teaspoon saffron threads, 1 cup frozen peas, 1/4 cup chopped fresh parsley, Lemon wedges for serving


Heat a large, deep skillet or paella pan over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pan and set aside.

Add the chorizo to the pan and cook until browned, about 5 minutes. Remove the chorizo from the pan and set aside.

Add the onion and garlic to the pan and cook until softened, about 3 minutes. Add the bell peppers and cook for another 3 minutes.

Add the diced tomatoes, rice, chicken broth, smoked paprika, and saffron threads to the pan. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20-25 minutes, stirring occasionally, until the rice is cooked and most of the liquid has been absorbed.

Stir in the chicken, chorizo, and frozen peas. Cook for an additional 5 minutes, until the chicken and peas are heated through.

Remove the pan from the heat and sprinkle with chopped parsley. Serve with lemon wedges on the side. Enjoy your delicious homemade paella!