Chicken & Chorizo Paella

Thermoblitz Mixing Food and Life 

Chicken & Chorizo Paella 


Salt and pepper

5 chicken thighs or leg fillet diced about 500g

2 tablespoons olive oil

1 onion

2-3 garlic cloves

150g chorizo sliced ( or Cacchitore )

1 teaspoon turmeric

1 teaspoon smoked paprika

1 teaspoon Oregano

pinch of saffron threads

250g arborio rice

400g tomato passata or tomato puree or 4 tomatoes

1 red capsicum finely diced

750-800g chicken stock ( or vege ) and 150-200 g white wine  OR just the 1 Litre of Stock

1 cup of peas and corn or just peas

handful of olives

Half a lime


Season Chicken in Paprika Salt and Pepper


Add Oil to paella pan

Fry off Chicken Set aside


Add Onion and Garlic and soften


Add in Chorizo


Add in Tumeric and Saffron Threads


Add 250g Arborio Rice


Add in Tomato Puree or Passata or 4 tomatoes pulped



Add in a capsicum and cook for a few minutes to soften


Add in around 150 – 200g of stock – chicken or vege or wine mix  Start off with the 150- 200g wine if using and then cook off for a few minutes

Add back the chicken and peas / corn / Olives

Add in around 700g of the 1litre stock chicken or vege keeping aside the balance and adding slowly if needed


Add in a half of lime squeeze

It really doesn’t matter if you add the chicken peas olives etc before or after the approx 700 g of stock

The trick is that once its all in and you give it al gentle “ move around “ that you turn it down to simmer and leave it ( after its reached bubbling point ) It will form a slight light “ crust “ on the bottom of the pan This is normal and in fact shows a sign of a good Paella !

I have a gas hotplate and it can concentrates intensely in the middle of the pan I’m going to be trying a diffuser attachment and will update the post with how that is

Cook on simmer very low heat for around 15-20 mins  Then Serve and once all Paella removed from pan put water in the pan and allow to soak . It will easily lift off I leave overnight and then just gently lift off in the morning and carefully scrub with non scratch scourer to remove anything else

! I hope you enjoy making it as much as I do  We have this every weekend . The trick is to make sure you have all your ingredients chopped , weighed etc into bowls ready to go into the pan.

“ Disfrutar “  ENJOY !!!


If you would like to purchase one of these amazing Paella Pans the one I am using is the Esmaltada Paella Pan If you would like to purchase one of these fabulous pans mention Thermoblitz Mixing food and Life and you will receive 15% off ! The Pan is available from Globe Importers they are located in Adelaide. They can be posted anywhere in Australia as well.

I’ve finally finished doing the blog post for my Chicken & Chorizo Paella ! I hope you enjoy making it as much as i do !…

Posted by ThermoBlitz Mixing Food and Life on Sunday, March 20, 2016