Nigella Chicken And Chorizo Paella

I’ll never forget the first paella I tasted that wasn’t made by a Brit trying to throw in everything from tinned tomatoes to kidney beans. It was in a seaside town just outside Alicante, and it was smoky, saffron-kissed, and absolutely unapologetic about its simplicity. This Nigella Chicken and Chorizo Paella brings that same soul, with her signature twist — accessible, unfussy, but rich in flavour and warmth.

The recipe blends chicken thighs, spicy chorizo, and those golden little grains of paella rice that soak up every drop of flavour. It’s homey, vibrant, and best shared with friends over a cold glass of something dry and Spanish. And yes, we’ll talk about socarrat — that toasty crust at the bottom that’s worth scrapping your pan for.

Let’s bring Spain to your stovetop, shall we?

Ingredients List

• 2 cloves of garlic — sliced thin for gentle flavour.
• 1 onion — chopped, the flavour backbone.
• 1 carrot — adds a touch of sweetness.
• ½ bunch fresh flat-leaf parsley (15g) — stems go in early, leaves later.
• 70g quality chorizo — cured, spicy, smoky magic.
• 2 free-range chicken thighs, skin off, bone out — juicy and tender. Swap with drumsticks if you like more bite.
• Olive oil
• 1 tsp sweet smoked paprika — pimentón dulce makes it authentic.
• 1 red pepper — for colour and crunch.
• 1 tbsp tomato purée — deepens the base flavour.
• 1 chicken stock cube — use homemade if you’re feeling posh.
• 300g paella rice — Bomba or Calasparra ideally, but Arborio will do in a pinch.
• 100g frozen peas
• 200g frozen peeled cooked prawns — sustainable, please.
• 1 lemon — wedges for serving.

How to Make It

1. Prep your veg. Slice garlic thin, rough-chop the onion and carrot, and tear the parsley — keep stems and leaves separate.
2. Heat oil in a wide, shallow pan (with a lid, if possible). Add garlic, onion, carrot, chorizo, chicken, paprika, and parsley stems. Fry on medium for about 5 minutes — it’ll start to smell very promising.
3. Add red pepper and continue to sauté for another 5 minutes. Stir often — it should all be soft and slightly caramelised.
4. Stir in the tomato purée and crumble in the stock cube. Mix well.
5. Add the rice and stir to coat in the flavours. Give it 2-3 minutes — you want the grains glossy and toasty.
6. Pour in 750ml boiling water. Season with salt and black pepper. Stir once, pop the lid on, bring to a boil, then reduce to low heat.
7. Cook for 15 minutes — no over-stirring! Maybe once or twice max. You’re letting that base develop. I always forget this bit and fuss with the rice too much. Then I cry when I don’t get the crust. Be better than me.
8. Add peas and prawns. Stir gently. Lid back on, and cook another 5 minutes until everything’s piping hot.
9. Turn off the heat, let it sit for 5 minutes. Flavours deepen. Texture settles.
10. Sprinkle with parsley leaves and serve with lemon wedges.

Common Mistakes

Why is my paella mushy?
You probably used too much water or stirred too often. Paella rice likes to be left alone after the initial stir.

How do I get that crispy bottom crust?
Crank up the heat for the last 2 minutes (lid off), then listen for the faint crackle — but don’t burn it! It’s a fine line.

Can I skip the prawns?
Absolutely. Replace with more chicken or leave it veggie with chickpeas.

Why did my rice stick like cement?
You probably didn’t use enough oil or had the heat too high. A wide pan helps distribute heat better.

I once added cheese. Why did no one eat it?
Because cheese has no place in paella. I’ve made that mistake too. Forgive yourself, and move on.

Storage and Reheating Tips

Fridge: Cool quickly, store in an airtight container for up to 3 days.

Freezer: Cool completely, pack tightly, freeze up to 3 months.

To Reheat:

• Stovetop: Add a splash of broth or water, reheat gently, stir occasionally.
• Oven: Covered with foil at 180°C (350°F) for 10–15 mins.
• Microwave: Damp paper towel over the top, medium heat, 2-3 mins stirring halfway.

What to Serve With It

• Garlic aioli — classic combo. Dab it on the side.
• Crusty bread — for scooping up the crispy bits.
• Fresh green salad — a little acidity and crunch to cut the richness.

And wine. Always wine. A dry Spanish white or a fruity Tempranillo if you’re feeling bold.

FAQ Section

Can I make this gluten-free?
Yes! Everything here is naturally gluten-free — just double-check your chorizo and stock cube.

Can I use brown rice instead?
Not ideal — it takes much longer to cook and won’t absorb flavour the same way. But if you’re determined, pre-cook it partway.

Is this spicy?
Mildly. Depends on your chorizo. Use sweet chorizo or reduce the paprika if you’re heat-sensitive.

Can I use cooked chicken?
You can, but you’ll lose some depth. If using cooked chicken, add it with the prawns just to warm through.

Try More Recipes:

• Nigella Curried Parsnip Soup
• Nigella Ham Cooked In Cider
• Nigella Sweet Chilli Sauce Recipe
• Nigella Lime Drizzle Cake