Potato & Chorizo Paella Recipe - The Nibble Webzine Of Food Adventures Potato & Chorizo Paella Recipe
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RECIPE: Potato & Chorizo Paella

Potato Paella
[1] A hearty dinner dish, this paella has a twist: potatoes (photo courtesy Black Gold Farms).

Red Potatoes
[2] Red potatoes (photo courtesy Good Eggs).

Vegan Paella
[3] It’s easy to make a vegan paella, since the recipe uses no dairy products. This version replaces meat with cauliflower florets (photo courtesy Blossom Restaurant | NYC).

  There’s no saffron rice in this potato and chorizo paella, but white rice is augmented with sliced red potatoes, and turmeric adds a yellow tinge to the rice and potatoes. Serve it for a hearty dinner or for crowd gatherings.

The recipe was created by Black Gold Farms, fourth-generation family farm and grower of potatoes.

The recipe uses chorizo as the protein, mixed with onion, garlic, peas, bell pepper, and cilantro.

You can tailor the recipe as you like, adding other paella proteins such as chicken, clams, mussels, and shrimp.

Prep time is 10 minutes, cook time is 45 minutes.

There are more paella recipes below.

Ingredients For 6 Servings

  • 1 pound Black Gold Farms red potatoes, thinly sliced
  • 3 tablespoons olive oil, divided
  • 12 ounces chorizo sausage, sliced
  • 1 small red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1-1/4 cups short-grain rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup dry white wine
  • 4 cups lower-sodium chicken broth, divided
  • 1-1/2 cups canned diced tomatoes
  • 2 bay leaves
  • 1 cup frozen peas, thawed
  • 1/4 cup fresh cilantro leaves
  • Optional: lemon or lime wedges, for serving

    1. HEAT half of the oil in a high-sided skillet or large saucepan set over medium heat. Cook the sausage for about 5 minutes or until golden and crispy. Transfer to a plate. In the same pan…

    2. HEAT the remaining oil. Cook the onion, red pepper, garlic, turmeric, and smoked paprika for about 3 minutes or until slightly softened. Stir in the rice, salt, and pepper; cook for about 3 minutes or until well coated.

    3. STIR in the wine; cook for about 5 minutes or until almost no liquid remains in the pan.

    4. ADD 2-1/2 cups broth, the tomatoes and bay leaves; bring to boil. Stir in the potatoes; bring to a simmer. Simmer for 30 to 35 minutes or until rice and potatoes are tender, adding additional broth as the liquid is absorbed.

    5. STIR in the peas in the last 5 minutes of cooking. Cover and let stand for 10 minutes. Remove the bay leaves; top with chorizo and cilantro. Serve with optional lemon wedges (a squirt before eating brightens the dish).
    Use a short-grain rice, such as paella rice, bomba, or Valencia. Alternatively, use arborio rice.


  • Substitute chicken broth for wine.
  • Substitute parsley for cilantro.
  • Substitute a pinch of saffron threads for turmeric.

  • Paella History & Grilled Paella Recipe
  • Paella With Rabbit & Chicken
  • Paella Valenciana & Paella Mixta Recipes
  • Easy Shrimp Paella Recipe
  • Other Uses For A Paella Pan

  • Quick Quinoa Paella
    March 27th is National Paella Day.


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