Name: Vegan Chicken and Chorizo Paella
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
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)

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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 with saffron-infused rice and fresh veggies. A hearty and flavorful Spanish-inspired dinner your family will love!

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.

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