Smoky chorizo, golden chicken and rice that soaks up every drop of flavour. This Spanish-inspired rice dish brings outdoor cooking to the table in one pan, using a paella pan on a HOT WOK burner.
The trick is controlling the heat: brown the meat first, then turn the flame down and let the rice simmer gently. You do not need full burner power throughout.
Spanish Rice with Chicken & Chorizo
Serves: approx. 4 | Prep: approx. 15 minutes | Cooking and resting: approx. 35–45 minutes
Allow around 50–60 minutes in total. Times are a guide: the rice variety, pan size, flame and wind all affect cooking.
Ingredients
- 300 g paella rice, such as Bomba or Calasparra
- 400 g chicken breast, cut into evenly sized, bite-sized pieces
- 150 g chorizo, sliced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 red pepper, sliced
- 1 tbsp olive oil, plus a little more if needed
- 1 tsp smoked paprika
- A small pinch of saffron threads, optional
- 750 ml hot chicken stock to start, plus extra hot stock as needed
- Fresh parsley, chopped, to serve
- Salt and black pepper, to taste
Check your rice packet: paella rice varieties absorb different amounts of liquid. Use the packet's liquid ratio and cooking time as your guide, and keep extra hot stock ready.
Method
- Prepare the ingredients. Chop the vegetables and chicken before lighting the burner. Heat the stock separately. If using saffron, steep it in a little of the hot stock.
- Brown the meat. Set the paella pan securely on a suitable flat support and warm it gradually over a medium flame. Add the olive oil, then cook the chorizo for 1–2 minutes. Add the chicken and brown for about 4–6 minutes, turning the pieces. Work in batches if the pan is crowded. The chicken will finish cooking with the rice.
- Soften the vegetables. Add the onion and red pepper and cook for about 4–5 minutes, stirring. Add the garlic and cook for another 30 seconds. Lower the heat if anything starts catching.
- Add the rice and seasoning. Stir in the rice and smoked paprika briefly, then immediately pour in the hot stock and saffron mixture, if using. Spread the rice into an even layer and bring to a gentle simmer.
- Turn down the heat. Reduce the flame to maintain a gentle simmer across the pan. Cook uncovered for about 18–25 minutes, or according to your rice packet, until the rice is tender and most of the liquid has been absorbed. Avoid stirring once the rice is spread out. Adjust the flame and carefully rotate the pan if one area cooks faster.
- Check before resting. If the rice is still firm but the pan looks dry, add a little hot stock around the edges and continue simmering. Check that the chicken reaches 74°C in the centre of the thickest pieces. Continue cooking if needed, adding a little stock to prevent the rice drying out.
- Rest and serve. Turn off the burner, loosely cover the pan and let it rest for 5 minutes. Taste, adjust the seasoning and finish with fresh parsley. Serve straight from the pan.
Getting the Heat Right on a Wok Burner
A powerful burner is useful for browning, but rice needs a gentler approach. Once the stock is simmering, turn the flame down. A fierce boil can evaporate the liquid before the rice is cooked and scorch the base.
- Rice still firm? Add a little hot stock and give it more time over gentle heat.
- Too much liquid? Continue simmering uncovered, checking frequently.
- One side cooking faster? Carefully rotate the pan using heat-resistant gloves and adjust the flame.
Choose Your HOT WOK Setup
A wide, flat paella pan helps you spread the rice in an even layer. Choose a pan with enough room for the ingredients and use the appropriate support for your burner.
- HOT WOK 30 cm Paella Pan — a carbon steel pan compatible with HOT WOK gas burners. The recommended Burner Ring Flat provides a suitable support for flat-bottom cooking.
- HOT WOK PRO 12 kW — adjustable flame control for browning and gentler cooking. Start with moderate heat and reduce it for the rice.
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Frequently Asked Questions
Is this a traditional Spanish paella?
This is a Spanish-inspired chicken and chorizo rice dish. It borrows the one-pan cooking method of paella while using a simple combination of ingredients for outdoor cooking.
Can I cook it in a wok instead?
A wide, flat paella pan is the better choice for this method because the rice sits in a shallow, even layer. A round-bottom wok changes the depth of the rice and liquid, so the same quantities and timings may need adjusting.
Do I need saffron?
No. Saffron adds aroma and colour, but it is optional. The chorizo and smoked paprika still give the dish plenty of flavour.
