Jamie Oliver Chicken And Chorizo Paella​

You know that moment when the kitchen smells so good you have to just lean against the counter, wine in hand, doing absolutely nothing except breathing it all in? That’s what this chicken and chorizo paella does. The kind of scent that feels like something’s bubbling away in a beachside shack in Spain, but it’s actually your own cluttered little kitchen and the dog’s trying to lick the floor under the stove.

This one’s been a Friday night staple for me — loud music, a splash of wine in the pan (and maybe in the glass), and that rich, paprika-spiked scent of chorizo melting into chicken. It’s not traditional Spanish paella, and I won’t pretend it is, but it is delicious. It’s hearty, golden, a bit smoky, and packed with big satisfying bites of everything good. A bit rustic, a bit messy — like most of my favourite meals.

Let’s not be precious. Let’s cook.

Why You’ll Love It

• A whole meal in one glorious pan
• Smoky chorizo + sweet paprika = next-level flavour
• Chicken thighs stay juicy, always
• It’s easy to scale up for a crowd or stash for later
• Feels fancy, tastes like a holiday
• Leftovers might be even better the next day (if there are any)

Ingredients

• 2 cloves garlic
• 1 onion
• 1 carrot
• ½ bunch flat-leaf parsley (15g)
• 70g chorizo (get the good stuff if you can)
• 2 boneless, skinless chicken thighs
• Olive oil
• 1 tsp sweet smoked paprika
• 1 red bell pepper
• 1 tbsp tomato purée
• 1 chicken stock cube
• 300g paella rice
• 100g frozen peas
• 200g frozen cooked prawns
• 1 lemon

How to Make It

Start with the flavour base:

Peel and slice the garlic. Roughly chop the onion and carrot. Chop the parsley stalks (save the leaves for later). Dice the chorizo and chicken thighs — not too small, you want some good meaty bites. Heat a splash of olive oil in a wide pan, then add the garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika. Fry for about 5 minutes, stirring often. Everything should be sizzling and smelling fantastic.

Add the pepper and let it soften:

Deseed and chop the red pepper. Throw it into the pan and cook for another 5 minutes. It should start to soften and pick up the paprika oil. Don’t worry if bits catch on the pan — those are flavour gold.

Stir in the tomato and stock:

Mix in the tomato purée and crumble in the stock cube. Add the paella rice and stir for a couple of minutes — this helps the rice absorb all the juices before you add liquid. It’ll start to look a bit sticky and gorgeous.

Add the water and simmer low and slow:

Pour in 750ml boiling water, season with a pinch of salt and pepper, and stir. Pop a lid on, reduce the heat, and simmer for 15 minutes. Stir regularly from the outside in and inside out — this helps the rice cook evenly. If it looks dry, add a splash more water.

Final bits — peas and prawns:

Stir in the peas and prawns, then replace the lid and cook for 5 more minutes until everything’s hot and the rice is tender. Give it one last taste and season if it needs it.

Finish with herbs and lemon:

Roughly chop the parsley leaves and scatter over the top. Serve the paella straight from the pan with lemon wedges on the side. Squeeze before eating — it makes all the difference.

Common Mistakes and How to Dodge Them

Why is my rice crunchy?
It likely needed more water or just a bit more time. Add a splash, cover again, and give it a few minutes longer. It’s not a risotto — you don’t need constant stirring, but don’t forget it either.

Prawns rubbery?
Easy to do. Make sure they’re cooked just until heated through — 5 minutes is plenty if they’re already pre-cooked.

Chicken dry?
Thighs are forgiving, but chopping them too small or overcooking will dry them out. Keep them chunky and don’t cook them to death early on.

Rice stuck to the bottom?
That can be a good thing in paella — it’s called “socarrat.” But if it’s burning, your heat is too high or your pan’s too thin.

Storage and Reheating

Fridge: Keeps well for 2–3 days. Store it covered, and maybe hide it if you live with anyone who eats leftovers without asking.
Freezer: Yes — though the prawns can get a bit soft on defrosting.
Reheating:

• Microwave: Quick and easy. Add a splash of water first.
• Stovetop: Low heat in a pan with a little water or stock to loosen it up.
• Oven: You could, but honestly, that’s a lot of work for rice.

Frequently Asked Questions

Can I make this without prawns?
Totally. Add more chicken or even a tin of chickpeas for a bit of texture.

What’s the best rice to use?
Paella rice (like bomba or calasparra) is ideal, but arborio will work in a pinch. Long-grain or basmati? Not great here.

Can I add more veggies?
Absolutely — chopped courgette, spinach, or roasted aubergine go really well. Just don’t overdo it or you’ll throw off the rice-to-liquid balance.

Is this spicy?
Not really. The chorizo adds a tiny kick. Want more heat? Add a pinch of cayenne or some chilli flakes.

Nutrition Facts (Per Serving):

• Calories: ~530
• Fat: 18g
• Carbs: 58g
• Protein: 32g
• Sodium: 780mg
• Sugar: 4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Curry Mango Chutney​
• Jamie Oliver Chicken Fajitas
• Jamie Oliver Chicken Satay