Chicken and Sausage Paella

Official MAGGI®
Chicken and Sausage Paella
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
35 min
Recipe Info - Serving Size
Servings
9 servings, about 1 cup each

Paella is a traditional Spanish dish that cooks in one pan. This version with chicken and chorizo is delicious and hearty enough to serve while entertaining.

Chicken and Sausage Paella is an inviting and festive dish deeply rooted in Spanish tradition. This recipe from Official MAGGI® masterfully combines succulent chicken with spicy chorizo, creating a flavorful and hearty meal perfect for any occasion—not just Christmas mains or Fall dinners.

From its golden hue to its aromatic spices, every grain of short-grain rice benefits from the subtle depth added by the MAGGI Granulated Chicken Flavor Bouillon. The inclusion of smoked Spanish paprika elevates the dish with a hint of smokiness, perfectly complementing the rich taste of dry-cured Spanish chorizo.

Skillfully prepared, this sausage and chicken paella offers a delightful culinary experience, making it ideal for intermediate cooks who enjoy creating one-pot meals. This dish effortlessly captures the essence of a traditional Spanish paella recipe. Enjoy this sensational sausage chicken paella any time you wish to bring a touch of Spanish warmth and tradition to your table.

Ingredients

Make It

Step 1

Season chicken with paprika, salt and pepper.

Step 2

Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Add chorizo to pan; cook, stirring frequently, for 3 minutes or until browned. Transfer to a bowl.

Step 3

Add chicken to pan; cook, turning with tongs to cook all sides, for about 5 minutes. Transfer to bowl with chorizo.

Step 4

Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, melted fruit bar, wine and bouillon; bring to a boil over high heat. Sprinkle in rice, distributing evenly with spoon; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.

Step 5

Add chicken and chorizo mixture, peas and remaining ¼ cup water. Cover; cook for 5 minutes or until rice has absorbed all liquid. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving.

Ingredients