When the weather is good, it puts me in the mood for this lazy slow cooker Chicken And Chorizo Paella I’ve found in my Bored of Lunch cookbook, made with chicken, chorizo, paella rice, and peas. It’s a feast that effortlessly brings a Spanish flavor to your table.

To make this one-pot Chicken And Chorizo Paella in the slow cooker, combine the meats, spices, and broth first, letting them meld together. Later, stir in the rice and veggies to finish off this hearty, comforting dish.

This dish always turns my kitchen into a vibrant Spanish fiesta, effortlessly and deliciously.

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What is Paella?

Paella is a traditional Spanish dish that combines rice with a variety of meats, seafood, and vegetables, seasoned with saffron and other spices.

It’s known for its rich flavors and vibrant colors, cooked in a wide, shallow pan to achieve a perfect texture.

What Type of Rice to Use?

For Paella, short-grain rice like Bomba or Calasparra is ideal because it absorbs liquid well without becoming mushy. These types of rice help to create the dish’s signature texture, making them crucial for an authentic Paella experience.

Slow Cooker Chicken And Chorizo Paella Ingredients

• 100g of chorizo, sliced into rounds
• 3 chicken breasts, cut into bite-sized pieces
• 1 tsp of paprika
• 1 tsp of ground turmeric
• 1 tsp of crushed garlic or garlic purée
• 1 tsp of chilli powder
• The juice from 1 lemon
• 1 onion, finely chopped
• 1 can (400g) of chopped tomatoes
• 900ml of chicken stock
• A handful of fresh parsley, roughly chopped, plus extra for garnish
• 350g of paella rice
• 1 red pepper, diced
• 150g of frozen peas
• Salt and pepper, to your taste
• Lemon slices, for garnishing

How To Make Slow Cooker Chicken And Chorizo Paella

1. Prep the Chorizo: If you’ve got a moment, grab a nonstick frying pan, crank it up to high heat, and toss in your chorizo slices. You’re looking for them to get a lovely brown all over. but if you’re In a rush you can skip this step.
2. Combine the Base: Scoot the chorizo into your slow cooker and introduce it to the chicken, paprika, turmeric, garlic, chili powder, lemon juice, onion, chopped tomatoes, chicken stock, and a lovely bunch of parsley. Give it a good stir and sprinkle in salt and pepper to taste.
3. Slow Cooking Magic: Seal the deal and set your slow cooker on high for a snug 2½ to 3 hours. If you have time or cooking it overnight, allow it to cook on low for 6 hours.
4. Rice and Veggies Join the Party: After your base flavors have gotten to know each other, it’s time to welcome the paella rice, red pepper, and peas into the mix. Dive them in, give another stir, and let it all simmer together for an additional hour on high.
5. Final Touches: Peek in to see if the rice has fluffed up nicely and soaked in all the goodness. If it’s playing hard to get, give it another 15 minutes. Once done, serve it up with a sprinkle of fresh parsley and a side of lemon slices for that extra zing.

Recipe Tips

• Brown That Chorizo: Taking the time to brown the chorizo adds a deep, smoky flavor that really enhances the overall taste of the dish, so don’t skip it.
• Rice Choices Matter: While paella rice is traditional, you can substitute it with Arborio or even long-grain rice in a pinch, but adjust the liquid as needed.
• Chicken Stock Secrets: For an extra flavor boost, use homemade or high-quality store-bought chicken stock. It really makes a difference in dishes like this.
• Fresh Is Best: Freshly squeezed lemon juice and freshly chopped parsley add brightness and a pop of color that bottled juice and dried herbs just can’t match.
• Pea Popping: Add the peas in the last 30 minutes of cooking to retain their bright green color and slight crunch, enhancing the dish’s texture.

Recipe Variations

• Vegetarian Dream: Swap the chicken and chorizo for a mix of hearty vegetables like artichokes and mushrooms for a vegetarian version that’s just as satisfying.
• Seafood Splash: For a coastal twist, add shrimp and mussels in the last hour of cooking, making sure they’re cooked through but not overdone.
• Spice It Up: If you’re a fan of heat, throw in some extra chili flakes or a diced jalapeño with the onions to kick up the spice level.
• Saffron Luxury: For an authentic Spanish touch, add a pinch of saffron with the chicken stock. It’ll give the dish a beautiful color and unique flavor.
• Bean Boost: Mix in a can of drained and rinsed white beans along with the rice for an extra layer of texture and to boost the protein content.

What To Serve With Chicken And Chorizo Paella

To complement your Chicken and Chorizo Paella, consider serving it with some unique sides like Bruschetta, Caesar Salad, Homemade Crusty Bread, Fried Sweet Plantains, and Roasted Red Peppers.

Or you can opt for grilled vegetables or a simple tomato salad for a lighter touch.

How To Store Chicken And Chorizo Paella

In The Fridge:

Cool the paella quickly and transfer it to an airtight container It will keep for up to 3 days in the fridge. Ensure it’s covered to avoid absorbing other flavors from the fridge. Always refrigerate within two hours of cooking to maintain freshness.

In The Freezer:

Chicken and Chorizo Paella are best enjoyed fresh and do not freeze well due to the texture of the rice. Freezing can make the rice grainy and mushy upon reheating. For best results, consume within the recommended fridge storage time.

How To Reheat Chicken And Chorizo Paella

Reheat your Chicken and Chorizo Paella in a skillet over medium heat, adding a little chicken stock to moisten the rice. Stir gently until heated through, which should take about 10 minutes. Or, you can microwave it on high for 2-3 minutes, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Teriyaki Beef
• Slow Cooker Greek Lamb Stifado
• Slow Cooker Chicken Pesto Pasta