This easy Chicken and Andouille Sausage Paella is a vibrant and flavorful take on a Spanish classic. Gather your friends and host a delicious Spanish fiesta!

I have some fond memories of making paella.

The first paella I ever made was after taking an impromptu cooking class at a grocery store in Chicago called Treasure Island. After 18 years and a plethora of paellas later, I’ve tweaked this Spanish comfort food to a beautifully rich and delicious entree.

What is Paella?

Many people assume that paella is simply a Spanish seafood and rice dish. I believed this for the longest time, too! But after traveling to Barcelona, I realized just how wrong that perception is. While seafood paellas are common, they’re just one of many variations.

If you walk along La Rambla, a bustling tourist street in Barcelona, you’ll see nearly every other restaurant advertising “Authentic Seafood Paella” or “Barcelona’s Best Seafood Paella.” If you ever visit, avoid those—they’re tourist traps! What you’re really getting is a prepackaged bag of frozen paella. These restaurants simply add a bit of olive oil to a pan, cut open the bag, dump the contents in, heat it up, garnish with parsley and a lemon wedge, and serve it as their own.

To find truly authentic paella, you need to venture off the beaten path. A good rule of thumb: if a restaurant is advertising its paella, avoid it.

One of the best paellas I’ve ever had was at a cozy little restaurant in Barcelona overlooking the Mediterranean Sea—Terrassa Martínez. Instead of seafood, the stars of this dish were rabbit and chicken! But the best part? They mixed tomatoes into the rice, which allowed the thin base layer to caramelize into a deep, rich brown. It was to die for, so naturally, I borrowed the technique!

The Socarrat of Paella

That delicious caramelized rice at the bottom of the pan has a name—socarrat. It’s the crispy, flavorful layer of rice that forms as the dish finishes cooking, and it’s arguably the best part of the entire paella.

The term socarrat comes from Valencia and means “scorched.” If you’ve ever seen a traditional paella pan, you’ll notice it has a flat bottom. This design allows the liquids to absorb and evaporate evenly, ensuring a perfectly distributed socarrat.

The Right Pan for Paella

A paellera (the traditional paella pan) is great for authenticity, but it’s not essential—even for achieving socarrat. That said, a decent paellera isn’t overly expensive, so if you plan on making paella regularly, it might be worth the investment.

One of the best brands for paella pans is Garcima, which you can find on Amazon in various sizes. I recommend a 15-inch pan—it fits well on large stovetop burners. Any smaller, and the rice gets too cramped; any larger, and you might need a full outdoor propane burner setup.

The Rice

Rice is generally categorized into three types: short-grain, medium-grain, and long-grain. Each type has distinct characteristics based on its starch content and texture. While I’m only highlighting a few varieties, there are nearly 40,000 different types of rice grown worldwide! Some varieties are more popular than others due to their texture, taste, ease of cultivation, and production quantity.

Long-Grain Rice

Long-grain rice varieties include Basmati, Jasmine, Carolina Gold, White Long-Grain, and Brown Long-Grain. White long-grain rice is the most common type found in American and Latino grocery stores. This variety has the lowest starch content, making it light, fluffy, and separate when cooked.

Medium-Grain Rice

Medium-grain rice has a higher starch content, resulting in a creamier and stickier texture. Some popular varieties include:

• Calrose (a U.S. favorite)
• Arborio (commonly used for risotto and paella)
• Calasparra (traditional in Spanish cuisine)
• Carnaroli (another risotto favorite)
• Forbidden Black Rice (nutrient-dense and striking in color)

You can usually identify medium-grain rice by its shorter, oval shape compared to long-grain rice.

Short-Grain Rice

Short-grain rice, commonly used for sushi, is the stickiest of all rice types. This stickiness comes from higher starch content and a unique balance of amylose and amylopectin (think of pectin in fruit—it helps bind things together!).

Short- and medium-grain rice sometimes overlap. For example, Bomba rice (the traditional rice for paella) is often considered both a medium- and short-grain variety.

The Best Rice for Paella

Traditionally, paella is made with either Bomba rice (Valencia Rice) or Calasparra rice. However, in the U.S., these can be tricky to find. I’m fortunate to have an independent international grocery store nearby, where I can usually find Bomba rice, but I’ve yet to come across Calasparra rice.

If you can’t find Bomba rice, the next best option is a medium-grain rice like Arborio, which is widely available in most grocery stores. Another great alternative is Calrose rice, often found in the Asian section of supermarkets. Interestingly, Calrose is highly sought after in Korea and is grown in California, making it a readily available and excellent choice for paella.

If you’re curious to learn more about different rice varieties, check out The Perfect Rice and The Web Restaurant for a wealth of information!

Additions To This Chicken and Andouille Paella

Vegetables

We’ve already talked about the tomatoes in this paella. I usually prefer using fresh cherry tomatoes, but if you’re in a pinch, a can of diced tomatoes works just as well!

The other vegetables traditionally found in paella include:

• Onion
• Garlic
• Red or yellow bell peppers
• Peas

However, I’ve also seen paellas that include butter beans, green beans, and even corn. Feel free to mix and match veggies based on what you like or have on hand!

Herbs and Spices

The classic herbs and spices in paella include:

• Parsley
• Smoked paprika
• Salt & pepper
• Saffron threads

I prefer to stick to these traditional flavors since paella is already a rich and full-flavored dish. Adding too many extra spices can easily overpower the delicate saffron—which is the real star of the dish!

That said, there’s one non-traditional spice I sometimes add—a touch of cinnamon. If you decide to try it, use only a small amount to enhance the dish’s depth without overwhelming the other flavors. (And definitely skip the cinnamon if you’re making a seafood paella!)

Tips and Tricks to Making a Perfect Paella

The Pan

As I mentioned earlier, a paellera (paella pan) isn’t necessary to make great paella. However, you’ll want a large, flat-bottomed frying pan to ensure even cooking. I personally prefer a non-stick pan, but that’s entirely up to you!

The Socarrat (Crispy Rice Layer)

The socarrat is the caramelized, crispy layer of rice at the bottom of the pan—and it’s a good thing! This golden, slightly scorched rice is bursting with flavor and adds incredible texture to your dish.

Seafood Additions

If you’re making a seafood paella, you can add:

• Scallops
• Shrimp
• Squid
• Clams
• Mussels
• Octopus

While this recipe isn’t seafood-based, I absolutely love paella with mussels and scallops! If you don’t want an overpowering seafood flavor, add the seafood near the end of the cooking process.

Saffron – The Essential Spice

Saffron is an incredibly expensive spice, but it’s a key ingredient in paella. If you’re looking for a better price, check international grocery stores, particularly in the Persian or Middle Eastern section.

For bulk saffron, Costco occasionally sells a 1 gram Kirkland Signature vial at a reasonable price. They also offer a 14 gram Full Thread Greek Saffron online, which is an excellent deal for frequent paella makers!

Other Recipes To Accompany This Paella

Gluten Free Focaccia Bread with Olives, Lemon, and Herbs

(Because who doesn’t like delicious carbs on carbs?)

Refreshing Green Apple Tomatillo Bisque

Easy Chicken and Andouille Sausage Paella

A delicious traditional Spanish paella recipe. It's easy to make, beautiful, and quite the crown pleaser.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Spanish

Servings 6 Servings

Ingredients

  

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Chicken and Andouille Paella

• 3 Tbsp Olive Oil
• 2 Cups Spanish Yellow Onion Slivered
• 3 Tbsp Fresh Garlic- Crushed or Chopped
• 2 Cups Arborio Rice- Rinsed and Strained
• 1.5 Cups Roma Tomatoes- Roughly Chopped
• 1 Cup Corn I use fresh off the cob
• 1 Cup Red/Orange Bell Pepper- slivered and cut into 1/3
• 1.5 tsp Himalayan Pink Salt
• 1.5 tsp Fine Ground Black Pepper
• 3 tsp Smoked Paprika
• ¼ tsp Saffron Threads
• 1.5 Cup White Wine I used Sauvignon Blanc
• 1 Package Andouille Sausage- Sliced
• 2.5 lbs Chicken Thighs- Roasted See Recipe Below
• 4 Cups Chicken Broth
• ¼ Cup Fresh Parsley- Chopped with stems

Spanish Chicken Thighs

• 2.5 lbs Bone In Skin On Chicken Thighs
• 1 Tbsp Olive Oil
• 2 Tbsp Lemon Juice
• 1 tsp Himalayan Pink Salt
• 1 tsp Black Pepper
• 1 tsp Ground Coriander
• ½ tsp Ground Cinnamon
• 2 tsp Smoked Paprika

Garnishes

• 1 Lemon- Sliced
• 2 Tbsp Parsley- Chopped

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Instructions

 

Chicken and Andouille Paella

• First prep all your ingredients.
  
• In a very large non-stick saute pan or paella pan, combine the olive oil, onions, and garlic. Simmer on low, once the onions start to become translucent, add the rice.
  
• Toss the rice so each grain is coated in oil and continue cooking on low until the rice grains turn translucent.
• Next add the Tomatoes, Corn, Bell Pepper, Salt, Pepper, Paprika, and Saffron Threads. Stir to uniformity, then pour in the white wine. Bring it to a simmer for about 2 minutes on medium heat.
  
• Reduce heat, stir in the Andouille Sausage, then nestle in the chicken. Add the Parsley and cover with chicken broth.
  
• On medium/high heat bring the paella to a heavy simmer, then reduce the temperature to low and cover. Occasionally scrape around the pan with a silicone spatula to make sure the rice isn’t sticking. Cook for approximately 60 minutes or until the broth has been absorbed and your rice is tender. If more broth is needed, add it in a half cup at a time..
• Garnish with more chopped parsley and lemon wedges and serve!!!
  

Spanish Chicken Thighs

• In a medium sized bowl, combine everything but the chicken. Thoroughly mix the oils, spices, lemon juice, and sugar together. Add the chicken and toss the chicken until they’re nicely coated.
• Place the chicken on a parchment lined baking sheet in the oven at 425°F for approximately 30 minutes or 400°F for 15 in the Air Fryer. It’s okay if they’re not full cooked on the side, as they will be once transferred to the pan with the paella.

Keyword Authentic, Paella, Rice, Spanish

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