Vegan Chicken and Chorizo Paella ~
A hearty and flavorful Spanish-inspired dinner made with all plant-based ingredients!
Plant-based chicken and vegan Mexican-style chorizo sausage combined with saffron-infused rice and fresh veggies make this paella a complete one-skillet meal.
There are a lot of savory flavors going on in this dish already so if you’re inclined to add a side dish, I would keep it simple with a nice bowl of olives, a traditional accompaniment to paella, or a light salad.
Ingredients for Vegan Chicken and Chorizo Paella
- 3 tablespoons olive oil, divided
- 10 ounces vegan chicken strips, cut into 1-inch pieces
- 12 ounces vegan chorizo-style sausage links, cut into 1-inch rounds
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup red bell pepper, diced
- ¼ cup yellow onion, diced
- 1 tablespoon garlic, minced
- 3 cups vegan chicken-style broth
- 12 saffron threads
- 1 3/4 cups short-grain rice, such as Valencia, Arborio, or Bomba
- 1 cup frozen peas, thawed
How to Make Vegan Chicken and Chorizo Paella
STEP ONE: Into a large, deep skillet or paella pan over medium-high heat, add 2 tablespoons of olive oil. When the oil is hot, add the chicken. Season with paprika, salt, and pepper. Cook for 5 minutes, turning to brown on both sides. Transfer the chicken to a cutting board and cut it into 1-inch pieces. Do not wipe out the pan.
STEP TWO: Add the chorizo to the pan and cook for 5 minutes, turning on both sides. Transfer the cooked chorizo slices to the cutting board with the chicken.
STEP THREE: Using the same pan, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the onion and peppers. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 1 minute.
STEP FOUR: Add the chicken-style broth, saffron threads, and rice. Give the rice 1 good stir around the pan, just enough to cover completely with the liquid. Bring to a low boil then reduce the heat to low. Cover and simmer for 15 minutes, until the rice is cooked.
STEP FIVE: Gently stir in the chicken, chorizo, and peas. Continue cooking, undisturbed, for 5 more minutes to get a light crust on the bottom of the rice then serve.
Quick Tip For Success
Short-grain rice is essential to a great paella. It can absorb more liquid than long-grain without getting mushy, resulting in the drier texture needed to get a perfectly light crust on the bottom.
More Skillet Dinner Recipes You’ll Love!
- Vegan Salisbury Steak with Mushroom Gravy
- Vegan Sloppy Joes
- Vegan Sausage and Peppers Pasta
- Vegan Beef Tips and Gravy
- Vegan Teriyaki Meatballs
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Vegan Chicken and Chorizo Paella
Ingredients
- 3 tablespoons olive oil divided
- 10 ounces vegan chicken strips cut into 1-inch pieces
- 12 ounces vegan chorizo-style sausage links cut into 1-inch rounds
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup red bell pepper diced
- ¼ cup yellow onion diced
- 1 tablespoon garlic minced
- 3 cups vegan chicken-style broth
- 12 saffron threads
- 1 3/4 cups short-grain rice such as Valencia, Arborio, or Bomba
- 1 cup frozen peas thawed
Instructions
- Into a large, deep skillet or paella pan over medium-high heat, add 2 tablespoons of olive oil. When the oil is hot, add the chicken. Season with paprika, salt, and pepper. Cook for 5 minutes, turning to brown on both sides. Transfer the chicken to a cutting board and cut into 1-inch pieces. Do not wipe out the pan.
- Add the chorizo to the pan and cook for 5 minutes, turning on both sides. Transfer the cooked chorizo slices to the cutting board with the chicken.
- Using the same pan, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the onion and peppers. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 1 minute.
- Add the chicken-style broth, saffron threads, and rice. Give the rice 1 good stir around the pan, just enough to cover completely with the liquid. Bring to a low boil then reduce the heat to low. Cover and simmer for 15 minutes, until the rice is cooked.
- Gently stir in the chicken, chorizo, and peas. Continue cooking, undisturbed, for 5 more minutes to get a light crust on the bottom of the rice then serve.
Anaiah
This vegan chicken and chorizo paella is amazing and so delicious! I had never tried vegan chorizo before but glad I did. It was such a flavorful plant based sausage and was great in this dish.
thiswifecooks
Thank you so much!
Choclette
Vegan chorizo sounds awesome. I shall look out for it now I know it’s a thing. Your paella sounds delicious.
thiswifecooks
Yes! Vegan chorizo sausage is amazing!