Jamie Oliver’s chorizo and chicken paella is a vibrant, flavour-packed take on the classic Spanish dish. Combining smoky chorizo with tender chicken and fragrant saffron rice, this recipe works beautifully for a comforting yet impressive meal that’s perfect for sharing.
Ingredients
- 2 tbsp olive oil
- 200g chorizo, sliced
- 4 boneless, skinless chicken thighs, cut into chunks
- 1 onion, finely chopped
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- Pinch of saffron threads
- 200g paella or bomba rice
- 750ml chicken stock, warmed
- 150g frozen peas
- 1 lemon, cut into wedges
- Fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large, wide frying pan or paella pan over medium heat. Add the sliced chorizo and cook for 3-4 minutes until it starts to release its oils and becomes slightly crispy. Remove and set aside, leaving the oil in the pan.
- Add the chicken pieces to the pan and brown them on all sides for about 5-6 minutes. Once golden, remove and set aside with the chorizo.
- In the same pan, add the chopped onion and sliced red pepper. Cook gently for 5 minutes until softened, stirring occasionally.
- Add the minced garlic and smoked paprika, stirring for 1 minute until fragrant. Be careful not to burn the paprika as it can turn bitter.
- Stir in the rice, coating it well with the oils and vegetables. Toast the rice for 1-2 minutes to lightly brown the grains.
- Pour in the warmed chicken stock and add the saffron threads. Stir gently to combine and season with salt and pepper.
- Return the chicken and chorizo to the pan, distributing evenly. Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for 15-20 minutes without stirring, allowing the rice to absorb the stock and develop a crust on the bottom (socarrat).
- Five minutes before the end of cooking, scatter the frozen peas over the top and gently push them into the rice. Continue cooking until the rice is tender and the liquid is mostly absorbed.
- Remove the pan from heat and cover loosely with foil or a clean tea towel. Let it rest for 5 minutes to allow the flavors to meld.
- Sprinkle chopped parsley over the top and serve with lemon wedges to squeeze over just before eating.
Tips
- Substitution for saffron: If you can’t find saffron, use 1 tsp turmeric for color and a mild earthy flavor, though it won’t replicate saffron’s unique aroma.
- Rice choice matters: Use paella or bomba rice for the best texture. Avoid long-grain or basmati rice as they won’t absorb the stock properly.
- Avoid stirring after adding stock: Stirring breaks the rice and prevents the prized crispy bottom layer (socarrat) from forming.
- Storage caution: Paella is best eaten fresh but can be refrigerated for up to 2 days. Reheat gently to avoid drying out the rice.
Serving Suggestions
This chorizo and chicken paella pairs perfectly with a crisp green salad dressed in sherry vinegar and olive oil to cut through the richness. Serve alongside crusty bread to mop up any remaining juices. For drinks, a chilled Spanish white wine like Albariño or a light rosé complements the smoky, savory flavors beautifully. Garnish with extra lemon wedges for a fresh zing.
Variations
You can easily adapt this recipe to include seafood such as prawns, mussels, or clams for a classic mixed paella. Add them during the last 5-7 minutes of cooking to avoid overcooking. For a vegetarian version, omit the meat and chorizo and increase the quantity of peppers, peas, and add artichoke hearts or roasted vegetables. Use vegetable stock instead of chicken stock for a fully vegetarian dish.
Storage and Reheating
Store leftover paella in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or stock to the pan to prevent the rice from drying out. Warm gently over low heat on the stove, stirring occasionally until heated through. Avoid microwaving as it can make the rice unevenly heated and dry. For longer storage, paella can be frozen for up to 1 month, though texture may suffer slightly upon thawing.
Frequently Asked Questions
Can I use chorizo sausage instead of sliced chorizo?
Yes, you can use chorizo sausage, but slice it thinly for even cooking. If the sausage casing is tough, remove it before slicing to improve texture.
What if I don’t have a paella pan?
A large, wide frying pan or sauté pan with low sides works well as a substitute. The key is even heat distribution and enough surface area for the rice to cook in a thin layer.
How do I get the socarrat, the crispy bottom layer?
To achieve socarrat, avoid stirring once the stock is added and cook over medium-low heat so the rice cooks evenly and the bottom crisps without burning. You may hear a gentle crackling sound when it forms.
Can I prepare paella in advance?
Paella is best eaten fresh, but you can prepare the components (like cooked chicken and chorizo) ahead of time. Assemble and cook the rice just before serving to maintain texture and flavor.
Is it safe to eat chicken thighs cooked in paella?
Yes, chicken thighs are safe if cooked to an internal temperature of 74°C (165°F). In paella, the chicken simmers with the rice long enough to reach this temperature, ensuring it’s fully cooked.
Can I add other vegetables to this paella?
Absolutely. Traditional paella often includes green beans, artichokes, tomatoes, or roasted peppers. Just add them early enough in the cooking process to soften properly without becoming mushy.
Jamie Oliver’s chorizo and chicken paella brings together bold flavors and satisfying textures in a dish that’s both rustic and refined. With a bit of preparation and attention to technique, you can create a paella that’s bursting with Spanish spirit right in your own kitchen.
Related
- 18 Sweet Traybakes That Keep Turning Up in British Kitchens
- 19 Desserts That Pair Perfectly with Shepherd’s Pie
- 19 Snake Repellent Plants to Keep Snakes Out of Your Garden