Chef Rosana Rivera's Chicken & Chorizo Paella Recipe Blends Tradition with Love

Chef Rosana Rivera from Chef & The Baker has shared a hearty recipe for Chicken & Chorizo Paella. The dish combines traditional Spanish flavours with a personal touch—made, as she says, with plenty of love.

Today's recipe also includes a side of crispy fried sweet plantains for extra sweetness and texture.

The paella starts with 1/4 cup of extra virgin olive oil heated in a wide pan. Two cloves of garlic and 1/4 cup of finely diced Spanish onion are sautéed until soft. Next, 4 oz of tomato purée and 1/8 tsp of Spanish smoked paprika go in, building the base of the dish.

Diced chorizo (1/4 cup) and 1 lb of chicken thighs follow, browning lightly before the rice is added. The recipe calls for 1/2 cup of Spanish bomba rice, a pinch of saffron, and 3 cups of hot, high-quality chicken stock. For extra depth, 1/4 cup of white wine can be stirred in as an optional step.

Once the rice absorbs the liquid, the paella simmers until tender. The final dish is rich with smoky chorizo, juicy chicken, and fragrant saffron—all served with golden fried plantains on the side.

This Chicken & Chorizo Paella brings bold Spanish flavours to the table. The combination of savoury meat, aromatic spices, and sweet plantains makes it a satisfying meal. Chef Rivera's recipe keeps tradition alive while adding her own warmth to the dish.