Chorizo Paella

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recipe by Suvi Coffey

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon
based on 1 ratings

Delicious fragrant paella. Best served outdoors with a wedge of lemon or lime and a pitcher of Sangria.

recipe updated Oct 8, 2019


  • Chicken stock icon
    Chicken stock
    6 cups (1440ml)
  • Smoked paprika icon
    Smoked paprika
    1 tsp (2g)
  • White wine icon
    White wine
    ¾ cup (180ml)
  • Saffron threads icon
    Saffron threads
    1 tsp (2g)
  • Chorizo icon
    1 cup
  • Onion icon
    1 (140g)
  • Green bell pepper icon
    Green bell pepper
    1 (150g)
  • Fresh garlic icon
    Fresh garlic
  • Tomato icon
    6 (840g)
  • Risotto rice icon
    Risotto rice
    2 cups (418g)


  • kCook icon Drop Scale
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Frying pan

Step preview

  1. Add chicken stock, smoked paprika, white wine and saffron threads to a clean saucepan
  2. Heat slightly until lukewarm
  3. Add chorizo to a clean frying pan
  4. Fry slowly until golden brown
  5. Transfer content of frying pan to small bowl
  6. Replace frying pan on Drop Scale
  7. Add onion and green bell pepper to the frying pan
  8. Fry until soft
  9. Add fresh garlic and tomato to the frying pan
  10. Fry until soft
  11. Add risotto rice to the frying pan and mix
  12. Transfer liquid to frying pan and bring to a boil
  13. Heat until al dente - approx 30 min
  14. Transfer meat to frying pan and mix
  15. Serve
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