Chicken and Chorizo Paella

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Servings: 6-8
  • Product: Blacklock *10* 14.5 Inch Skillet


  • 8 boneless skinless chicken thighs
  • 1 pound chorizo, sliced
  • 4 cups chicken stock
  • ½ teaspoon saffron, ground
  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 4 cloves garlic, minced
  • 2½ cups Arborio rice
  • 1 cup frozen peas
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
Chicken and Chorizo Paella
  • Chicken and Chorizo Paella
  • Chicken and Chorizo Paella


Preheat oven to 400 degrees F. In a medium saucepan, heat chicken stock and saffron.

Heat 14 inch skillet over medium high heat, 4-5 minutes. Season chicken on all sides with salt, pepper, and paprika. Sear chicken for 5-6 minutes per side. Remove from pan and set aside.

Cook chorizo for 2-3 minutes, stirring often. Add onion and garlic and continue to cook until onion softens, 5-7 minutes. Stir in rice and add broth. Bring to a boil, stirring often.

Add peas and top with chicken. Bake until liquid is absorbed and chicken is cooked through, 20 minutes.

Serve and enjoy!

Sketch of the 14 Inch Skillet

Blacklock *10* 14.5 Inch Skillet

The year 1910 saw both devastation and hope, as the Blacklock foundry burned to the ground, only to be reborn as Lodge Cast Iron.

Much like Joseph Lodge's resiliency and determination to revive the company, this durable cast iron skillet is made to handle heat, large dishes, and challenging recipes.

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