Gluten-Free Weeknight Chicken and Chorizo Paella

Why You’ll Love This Recipe

• Big paella flavor on a weeknight timeline—no special equipment required.
• Saffron-scented rice, smoky gluten-free chorizo, and sweet peppers for a colorful, crowd-pleasing skillet.
• One pan, minimal cleanup, and naturally gluten-free with simple label checks.
• Foolproof steps to get that coveted crispy socarrat while keeping the rice tender.

Grocery List

• Produce: 1 small yellow onion, 2 bell peppers, 3 garlic cloves, 1 lemon, fresh flat-leaf parsley
• Dairy: None
• Pantry: Bomba/Arborio rice, saffron threads, smoked paprika, extra-virgin olive oil, crushed tomatoes, gluten-free low-sodium chicken stock (verify), kosher salt, black pepper, dry white wine (optional); chicken thighs; gluten-free Spanish chorizo (verify)

Full Ingredients

Proteins

• 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 6 oz (170 g) gluten-free Spanish chorizo, sliced 1/4 inch thick (check label for certified gluten-free)

Paella Base

• 1 1/2 cups (300 g) Bomba or other medium-grain rice (e.g., Arborio)
• 4 cups (960 ml) gluten-free low-sodium chicken stock, warmed (verify gluten-free on label)
• 1/2 tsp saffron threads
• 1 cup (240 g) crushed tomatoes
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 bell peppers (red and/or green), cored and thinly sliced
• 3 garlic cloves, minced
• 1 tsp smoked paprika (single-ingredient, gluten-free)
• 2 tbsp extra-virgin olive oil, plus more as needed
• 1/2–1 tsp kosher salt, to taste (stock varies in saltiness)
• 1/4 tsp freshly ground black pepper
• Optional: 1/4 cup (60 ml) dry white wine (typically gluten-free)

Finish & Serve

• 1 cup (140 g) frozen peas
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges

Step-by-Step Instructions

Step 1: Bloom the saffron

In a small saucepan, bring the gluten-free chicken stock to a bare simmer. Turn off the heat and add the saffron threads. Let them bloom for 10 minutes to release color and aroma. Keep the stock warm over very low heat. Important: verify both your stock and chorizo are labeled gluten-free to avoid hidden gluten from thickeners or flavorings.

Step 2: Season and brown the chicken

Pat the chicken dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a 12-inch wide skillet or paella pan over medium-high heat. Add chicken in a single layer and brown for 6–8 minutes, turning once, until lightly golden and just cooked through (internal temperature about 165°F/74°C). Transfer to a plate.

Step 3: Render and crisp the chorizo

Add the chorizo to the hot pan and cook 2–3 minutes, stirring, until the edges sizzle and some paprika-tinted fat renders. Scoop the chorizo onto the plate with the chicken, leaving the flavored oil in the pan. If the pan looks dry, add up to 1 more teaspoon olive oil.

Step 4: Make the sofrito

Add the onion and bell peppers to the pan. Cook over medium heat, stirring, until softened and lightly golden, 5–7 minutes. Stir in the garlic and smoked paprika and cook 30 seconds until fragrant. Add the crushed tomatoes and cook, stirring occasionally, until thick and jammy, 3–4 minutes. This concentrated base carries the paella’s flavor.

Step 5: Toast the rice and deglaze

Stir in the rice, coating every grain in the sofrito. Toast 1–2 minutes until the edges turn slightly translucent. If using wine, pour it in and scrape up any browned bits; simmer 1 minute until nearly evaporated.

Step 6: Add saffron stock and simmer (no stirring)

Pour in the warm saffron stock and stir once to evenly distribute the rice. Return the chicken and chorizo to the pan, nestling them into the rice. Bring to a steady simmer, then reduce heat to medium-low. Cook uncovered, without stirring, for 15–18 minutes, rotating the pan once or twice for even cooking, until rice is mostly tender and liquid is mostly absorbed. Adjust heat to maintain a gentle simmer. Taste the broth near the end and season with salt if needed.

Step 7: Add peas and develop socarrat

Scatter the frozen peas over the top. Cook 2–3 minutes until the peas are bright green and the surface looks mostly dry. Increase the heat to medium-high for 2–3 minutes to form the socarrat—the toasty crust on the bottom. Listen for a faint crackle and sniff for a nutty aroma. If you smell burning, reduce heat immediately.

Step 8: Rest and garnish

Remove from heat and rest 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over the top. Bring the pan to the table for a family-style presentation.

Pro Tips

• Gluten-free assurance: choose certified gluten-free chorizo and chicken stock; avoid bouillon or spice blends that list wheat, malt, or “natural flavors” of unclear origin.
• Use a wide pan: a 12–13 inch skillet or paella pan allows the rice to cook in a shallow layer for better texture and socarrat.
• Do not stir once the stock is added. Stirring releases starch and prevents the toasty crust from forming.
• Keep stock warm: adding hot stock helps the rice cook evenly and reduces the risk of mushy grains.
• Salt at the end if needed: stocks and chorizo vary in saltiness; adjust just before the final minutes.

Variations

• Seafood twist: swap half the chicken for peeled shrimp and mussels. Add shrimp and mussels in the last 6–8 minutes. Ensure seafood stock (if used) is gluten-free.
• Veggie paella: omit chicken and chorizo; add artichoke hearts and asparagus with the peppers. Use gluten-free vegetable stock.
• Extra heat: add 1/4–1/2 tsp hot smoked paprika or a minced jalapeño with the onions.

Storage & Make-Ahead

Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of gluten-free stock or water, covered, until hot. You can freeze portions for up to 1 month; thaw overnight and reheat with a splash of liquid. Make-ahead tips: slice chorizo and chop vegetables up to 2 days in advance; bloom saffron in a portion of warm stock earlier in the day and keep chilled, then reheat before cooking.

Nutrition (per serving)

Approximate values: 760 calories; 36 g protein; 77 g carbohydrates; 29 g fat; 7 g saturated fat; 5 g fiber; 1,250 mg sodium. Nutrition will vary based on brands and exact amounts used.