If you’re craving bold, smoky flavors and that irresistible golden crust at the bottom of the pan, this Chicken and Sausage Paella is exactly what you need. Loaded with juicy chicken, savory sausage, and perfectly seasoned rice, this dish delivers everything you love about traditional paella—with an extra crispy twist.

Whether you’re cooking for a weekend gathering or just want to elevate your dinner game, this one-pan masterpiece is guaranteed to impress. Simple ingredients, rich flavor, and that perfect crust—this is paella done right.

Chicken and Sausage Paella Ingredients

• Chicken thighs: 4, bone-in and skin-on
• Chorizo sausage: 2 links, sliced
• Olive oil: 4 tbsp
• Onion: 1 medium, diced
• Red bell pepper: 1, diced
• Garlic: 4 cloves, minced
• Saffron threads: 1/4 tsp
• Paprika: 1 tsp (smoked if preferred)
• Rice: 2 cups (Bomba or Arborio)
• Chicken broth: 4 cups
• Tomatoes: 1 can (14 oz), diced
• Green peas: 1 cup
• Lemon: 1, juiced and cut into wedges
• Salt and pepper: to taste
• Fresh parsley: for garnish

Instructions

1. Prepare the chicken: Season the chicken thighs with salt and pepper. In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove and set aside.
2. Sauté the sausage: In the same pan, add the chorizo slices and cook until they are crispy, about 3-4 minutes. Remove and set aside with the chicken.
3. Cook the vegetables: Add the remaining olive oil to the pan. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Stir in the minced garlic, paprika, and saffron, cooking for another minute until fragrant.
4. Add rice: Stir in the rice, coating it well with the vegetable mixture. Toast the rice for about 2 minutes.
5. Add broth and tomatoes: Pour in the chicken broth and add the diced tomatoes (with their juice). Stir well to combine, ensuring the rice is evenly distributed.
6. Return chicken and sausage: Nestle the browned chicken and chorizo back into the pan. Do not stir after adding the chicken; this will allow the crust to form at the bottom.
7. Simmer: Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Add peas: In the last few minutes of cooking, sprinkle the green peas over the top without stirring.
9. Let it rest: Remove the paella from heat and cover with a clean kitchen towel or aluminum foil. Let it rest for about 5-10 minutes.
10. Serve: Serve warm, garnished with fresh parsley and lemon wedges. Enjoy your delicious Crusty Chicken and Sausage Paella!

Tips

• For extra flavor, you can marinate the chicken in spices overnight.
• If you have access to seafood, feel free to add shrimp or mussels for a mixed paella.