While a traditional Paella pan works best for this recipe, if you find yourself without one you can also use an ovenproof skillet. 

This recipe can be sized up or sized down. It’s easy to bulk up to feed a crowd, but can also be made for two people and many opportunities for variation. The recipe below serves 4 people. 


  • 4 tbsp oil (avocado, olive oil, or canola all work well)
  • 2 c sliced mushrooms
  • ½ lg onion, chopped
  • 2 cloves garlic, minced
  • 1 red and/or yellow pepper, chopped
  • 1 lb chicken tenders, sliced into smaller strips
  • 2 c chicken stock
  • ½ c chorizo, chopped
  • 1 c paella rice
  • 1 pinch saffron
  • 2 teas sweet paprika
  • 1 pinch salt, more to taste

Pre-heat oven to 300 degrees Fahrenheit. Sauté vegetables in 2 tablespoons oil over low heat. Heat chicken stock in a separate pot until simmering. Once vegetables have softened, pull to side and add 1 more tablespoon of oil and add chicken. Cook until the chicken is no longer pink on the edges. Turn heat to medium-high and add in 2 more tablespoons of oil. Add uncooked rice to the pan. Stir gently so the rice doesn’t burn. Sprinkle in saffron. Stir in heated chicken stock. Add in chorizo and paprika. Once stirred-in leave the pan alone so that the socarrat (crispy rice, the best part of paella!) can develop. Cook until rice is almost done. 

Put the paella in the oven for 12 minutes to finish cooking. 

Place some trivets on the dining table and bring the whole pan right out to wow your family and friends!

Mike Making Paella Outside