The dish comes to life in a rustic earthen paella pan, with a top-view revealing glossy saffron tomato sauce pooling in the nooks of the paella. In the sunlit orange palette of the rice, bright green celery and dark, smoky chorizo pop out invitingly.

Chorizo and Celery Paella with Saffron Tomato Sauce

Name: Chorizo and Celery Paella with Saffron Tomato Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 celery stalks sliced into half-inch pieces; 4 chorizo links cut into half-inch slices; 2 cups short-grain rice no prep; 1/2 teaspoon saffron crumbled; 1 can (14 ounces) canned diced tomatoes no prep; 4 cups chicken stock no prep; 1/2 parsley bunch rough chopped for garnishing; 6 cloves of garlic minced; 2 onions diced; 1/2 cup salad olives with pimientos no prep; 1/4 cup extra virgin olive oil no prep; to taste salt no prep; to taste pepper no prep

A harmonious play of tender celery and robust chorizo.

Category Main Course

Prep 15 minutes

Cook 40 minutes

Style Spanish

Technique Sauteeing

Diet Friendly Gluten-Free

Daily recipe · April 04, 2025

A little about this dish

This main course presents Spanish cuisine in a fresh, elegantly casual yet robust approach that centers around celery and chorizo. The fragrant celery adds a vegetal note to the otherwise smoky, robust Spanish chorizo, all bound together with a sumptuous saffron tomato sauce.

Ingredients (for 4)

Celery stalks — 4 — sliced into half-inch pieces
Chorizo links — 4 — cut into half-inch slices
Short-grain rice — 2 cups — no prep
Saffron — 1/2 teaspoon — crumbled
Canned diced tomatoes — 1 can (14 ounces) — no prep
Chicken stock — 4 cups — no prep
Parsley bunch — 1/2 — rough chopped for garnishing
Cloves of garlic — 6 — minced
Onions — 2 — diced
Salad olives with pimientos — 1/2 cup — no prep
Extra virgin olive oil — 1/4 cup — no prep
Salt — to taste — no prep
Pepper — to taste — no prep

Preparation

Step 1 — 🥘🔥🥩

In a paella pan, heat the olive oil over medium heat. Add the chorizo and cook until browned, then remove and set aside.
Step 2 — 🧅🥬🍳

In the same oil, sauté garlic and onions until translucent. Add the celery and cook until slightly tender.
Step 3 — 🍚🥄🔁

Stir in the rice, ensuring it is well coated with oil.
Step 4 — 🍅🍲🥘

Add the tomatoes, chicken stock, and saffron, letting them simmer. Then distribute the chorizo slices back evenly in the pan.
Step 5 — 🥘⏲️✔️

Cover the pan and allow it to cook for 25 - 30 minutes until the rice has absorbed most of the liquid and is cooked.
Step 6 — 🌿🍈🍽️

Garnish the dish with parsley and salad olives before serving.

A final fox tip

This recipe is a twist on the traditional Spanish Paella. Celery is often underused in Paellas but it provides a unique flavour match with chorizo. If chorizo is too heavy for your preference, substitute chorizo with seafood, tofu or chicken for a lighter version.