Jamie Oliver Chicken And Chorizo Paella

Looking for a dish that’s cozy, bold, and packed with vibrant Spanish flavor? Jamie Oliver Chicken and Chorizo Paella is the answer! This one-pan wonder combines smoky chorizo, juicy chicken, sweet peas, and prawns in saffron-tinted rice for a meal that feels like a Mediterranean hug. I whipped this up for a weeknight dinner and was amazed at how easy it was to pull together—plus, hardly any washing up. (inspired by Jamie Oliver)

Ingredients Needed

• 2 free-range chicken thighs (skin off, bone out, chopped into pieces)
• 70g (2.5 oz) quality chorizo, roughly chopped
• 300g (1.5 cups) paella rice
• 200g (7 oz) frozen peeled cooked prawns (from sustainable sources)
• 1 organic chicken stock cube
• 2 cloves garlic, peeled and finely sliced
• 1 onion, peeled and roughly chopped
• 1 medium carrot, peeled and finely diced
• ½ bunch fresh flat-leaf parsley (15g), stalks finely chopped, leaves reserved
• 2 tablespoons olive oil
• 1 teaspoon sweet smoked paprika
• 1 red bell pepper, deseeded and chopped
• 1 tablespoon tomato purée
• 100g (1 cup) frozen peas
• 1 lemon, cut into wedges

How To Make Jamie Oliver Chicken And Chorizo Paella

Prep the Veg:

Start by prepping your ingredients—this makes everything smoother later on. Get your garlic, onion, carrot, and parsley stalks chopped and ready. Roughly chop your chorizo and chicken thighs, making sure they’re bite-sized for even cooking.

Build the Flavor Base:

In a large lidded paella pan or shallow casserole dish, heat the olive oil over medium heat. Toss in the garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika. Let everything fry gently for about 5 minutes, stirring regularly until it smells irresistible and looks golden.

Add Some Color:

Now’s the time to stir in the red bell pepper. Cook for another 5 minutes—this is when your kitchen really starts to smell amazing. You’re building those deep, savory layers that make this dish so satisfying.

Toast the Rice:

Stir in the tomato purée, crumble in the stock cube, and add the paella rice. Let it cook for a couple of minutes, giving it time to absorb the flavors. This step makes sure every grain gets coated in that gorgeous smoky, tomato-y base.

Simmer to Perfection:

Pour in 750ml (3 cups) of boiling water and season with salt and pepper. Cover with a lid and bring it to a boil, then reduce the heat to a gentle simmer. Stir it every now and then to make sure nothing sticks—especially the edges! Simmer for 15 minutes, and if it looks dry, add a splash more water.

Final Additions:

Stir in the frozen peas and prawns. Cover again and cook for another 5 minutes until everything is heated through and perfectly tender.

Serve It Up:

Taste and adjust the seasoning if needed. Sprinkle over the chopped parsley leaves and bring it to the table with lemon wedges on the side. Squeeze a bit of lemon juice just before digging in—it makes everything pop!

Why I Love This Recipe

I made this Jamie Oliver Chicken and Chorizo Paella on a chilly Tuesday night, and it brought so much warmth to the table. My partner couldn’t stop going back for seconds, and even the kids loved it—especially the prawns! What I love most is how it captures such bold, complex flavor with just a few fresh ingredients. Total winner.

Recipe Tips

• Go for high-quality chorizo – it makes a big difference in both texture and flavor.
• Watch the water – use exactly 750ml to avoid mushy or undercooked rice.
• Stir strategically – move from the edges in to prevent burning and ensure even cooking.
• Add prawns last – overcooked prawns get rubbery, so timing is key.
• Rest before serving – a 5-minute rest helps the rice absorb any remaining liquid.

How To Store This Jamie Oliver Chicken And Chorizo Paella

At Room Temperature:

Keep it out for no more than 2 hours. Any longer and it needs to go in the fridge.

In the Fridge:

Store in an airtight container for up to 3 days. Make sure it’s fully cooled before sealing.

In the Freezer:

Freeze portions in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating:

• Microwave: Heat on medium for 2–3 minutes, stirring halfway.
• Oven: Cover with foil and bake at 180°C (350°F) for 15–20 minutes.
• Stovetop: Add a little oil to a pan and heat over medium, stirring until hot.

Nutrition Facts (per serving)

• Calories: 494
• Carbs: 75.7g
• Protein: 26.5g
• Fat: 12g
• Sugar: 8.5g
• Fibre: 5.7g
• Sodium: Moderate (from chorizo and stock cube)

Let’s Answer a Few Questions!

Can I leave out the prawns?
Totally! Just replace them with more chicken or some roasted veggies.

What’s the best rice for paella?
Short-grain paella rice like Bomba or Calasparra is ideal. If you can’t find it, arborio works in a pinch.

Can I make it vegetarian?
Yes! Swap chicken and chorizo for chickpeas, artichokes, and extra veg. Still delicious.

What can I use instead of a paella pan?
A wide, shallow casserole or large frying pan with a lid works just fine.

How do I get a crispy bottom (socarrat)?
Once the paella is cooked, turn the heat up for the last minute or two to crisp the base. Don’t stir!

Try More Recipes:

• Jamie Oliver Chicken And Chorizo Risotto
• Jamie Oliver Chicken And Chorizo Pie
• Jamie Oliver Sweet Potato And Chorizo Soup