Weeknight Skillet Paella Recipe With Chicken And Chorizo

Question 1

What ingredients do I need to make a weeknight chicken and chorizo skillet paella?

Accepted Answer

For a quick weeknight skillet paella, you’ll need bone-in, skin-on chicken thighs and drumsticks, Spanish chorizo, medium-grain Spanish rice, diced bell pepper, onion, garlic, smoked paprika, white wine or water, chicken broth, olive oil, salt, and pepper. Using Spanish chorizo adds a smoky flavor since it is cured and seasoned with smoked paprika. Avoid long-grain rice as it doesn’t absorb flavors well, and choose medium-grain rice for a tender, creamy texture.

Question 2

Can I make paella in a cast iron skillet instead of a traditional paella pan?

Accepted Answer

Yes, a 12-inch cast iron skillet works well for weeknight paella and is more accessible than a traditional paella pan. This method involves searing the chicken and sautéing the vegetables and chorizo in the skillet, then baking the dish in the oven. While this won’t create the crispy socarrat layer typical of authentic paella, it still delivers a flavorful, one-pan meal perfect for home cooking.

Question 3

How do I get crispy chicken skin when baking paella in the oven?

Accepted Answer

To achieve crispy chicken skin, first sear the seasoned chicken thighs and drumsticks skin-side down in hot olive oil until golden brown before adding other ingredients. After baking the paella covered, finish by broiling it for a few minutes to crisp up the chicken skin. Avoid finishing on the stovetop as it can cause soggy or burnt skin in this recipe setup.

Question 4

Is it okay to substitute Mexican chorizo in this chicken paella recipe?

Accepted Answer

Mexican chorizo is fresh and raw, so if you want to use it, cook it thoroughly before adding, and season with smoked paprika to mimic the flavor of Spanish chorizo, which is cured and pre-seasoned. Alternatively, cured sausages like andouille or salami can be used as replacements. Using proper seasoning helps maintain the authentic smoky taste of the dish.

Question 5

Can I use turmeric instead of saffron for color and flavor in paella?

Accepted Answer

While turmeric is sometimes used to add color, it cannot replace saffron’s unique aroma and flavor, which are essential to traditional paella. Saffron’s subtle floral and honey notes contribute significantly to the dish’s character. Despite its cost, saffron is recommended for an authentic taste and appearance in your skillet paella.

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