The very first time I attempted to make paella was on a warm summer evening when my friends came over for a little dinner party. I had watched Jamie Oliver whip up his Chicken & Chorizo Paella on TV a few nights before, and I couldn’t get the flavors out of my head. It looked comforting yet bold, rustic but packed with flair. That same week, I picked up all the ingredients and decided to give it a go. Let’s just say, the pan was wiped clean that night, and the recipe has since become a regular at my dinner table.
There’s something deeply satisfying about the smoky, paprika-spiced chorizo mingling with tender chicken thighs and saffron-kissed rice. The colors, the aromas, the slight crisp at the bottom of the pan—it’s all magic. Jamie’s version keeps it approachable, hearty, and full of honest ingredients. I’ve always admired his way of cooking because it feels inviting rather than intimidating.
This paella isn’t about perfection or following rules to the letter. It’s about bringing people together around good food and great conversation. I’ve made it for family dinners, weeknight meals, and even on cozy weekends when I just want to treat myself to something special without spending hours in the kitchen.
So if you’re curious about trying something that feels both traditional and doable, this recipe is perfect. Let me walk you through it the way I’ve come to love making it.
What is Jamie Oliver Chicken & Chorizo Paella
Jamie Oliver’s Chicken & Chorizo Paella is a vibrant and rustic Spanish-inspired rice dish cooked in one pan, featuring chunks of juicy chicken, slices of spicy chorizo, bell peppers, onions, garlic, and paprika, all simmered with saffron-infused stock and short-grain rice. Unlike seafood paella, this version is meat-forward and perfect for those who love smoky, savory comfort food. It’s a colorful, crowd-pleasing dish that brings bold Mediterranean flavors straight to your kitchen.
Why you should try this recipe?
There are so many reasons why I keep coming back to this dish:
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It’s a one-pan wonder, meaning less cleanup.
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The combination of chicken and chorizo gives it richness and depth.
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It’s hearty enough to serve as a full meal on its own.
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It feels fancy enough for entertaining but is simple enough for weeknights.
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It fills your home with the most amazing aromas.
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You don’t need any special paella pan—just a good-sized skillet or wide frying pan works.
Once you taste it, you’ll see why it’s a hit every time I make it.
Ingredients needed to make Jamie Oliver Chicken & Chorizo Paella
Here’s everything I gather before getting started:
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2 tablespoons olive oil
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2 skinless, boneless chicken thighs, chopped into chunks
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100g (about 3.5 oz) chorizo, sliced
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1 onion, finely chopped
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1 red bell pepper, sliced
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2 garlic cloves, minced
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1 teaspoon smoked paprika
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1/2 teaspoon sweet paprika
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1 pinch of saffron threads
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1 1/2 cups short-grain rice (such as arborio or paella rice)
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4 cups chicken stock (hot)
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1 handful of frozen peas
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Salt and pepper to taste
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Lemon wedges and chopped parsley for serving
Instruction to make Jamie Oliver Chicken & Chorizo Paella
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Heat the oil. In a large frying pan or paella pan, heat the olive oil over medium heat.
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Cook the meat. Add the chicken pieces and cook for about 5 to 7 minutes until browned on all sides. Remove and set aside.
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Cook the chorizo. In the same pan, add the sliced chorizo and let it sizzle for 2 to 3 minutes until it releases its oils. Remove and set aside with the chicken.
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Sauté the veggies. Add the chopped onion and bell pepper to the pan and cook until soft, around 5 minutes. Stir in the minced garlic and paprika, and let it cook for another minute.
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Add rice and saffron. Stir in the rice and toast it gently for 2 minutes. Add the saffron threads.
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Pour in stock. Slowly pour in the hot chicken stock, stirring to combine. Return the chicken and chorizo to the pan. Season with salt and pepper.
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Simmer gently. Lower the heat and let the paella simmer uncovered for 20 to 25 minutes. Don’t stir too much—let the rice absorb all the liquid and develop a slight crust at the bottom.
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Add peas. In the last 5 minutes of cooking, sprinkle the frozen peas over the top.
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Rest and serve. Turn off the heat and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
Jamie Oliver Chicken & Chorizo Paella
Ingredients
- 2 tablespoons olive oil
- 2 skinless boneless chicken thighs, chopped into chunks
- 100 g about 3.5 oz chorizo, sliced
- 1 onion finely chopped
- 1 red bell pepper sliced
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1 pinch of saffron threads
- 1 1/2 cups short-grain rice such as arborio or paella rice
- 4 cups chicken stock hot
- handful of frozen peas
- Salt and pepper to taste
- Lemon wedges and chopped parsley for serving
Instructions
- Heat the oil. In a large frying pan or paella pan, heat the olive oil over medium heat.
- Cook the meat. Add the chicken pieces and cook for about 5 to 7 minutes until browned on all sides. Remove and set aside.
- Cook the chorizo. In the same pan, add the sliced chorizo and let it sizzle for 2 to 3 minutes until it releases its oils. Remove and set aside with the chicken.
- Sauté the veggies. Add the chopped onion and bell pepper to the pan and cook until soft, around 5 minutes. Stir in the minced garlic and paprika, and let it cook for another minute.
- Add rice and saffron. Stir in the rice and toast it gently for 2 minutes. Add the saffron threads.
- Pour in stock. Slowly pour in the hot chicken stock, stirring to combine. Return the chicken and chorizo to the pan. Season with salt and pepper.
- Simmer gently. Lower the heat and let the paella simmer uncovered for 20 to 25 minutes. Don’t stir too much—let the rice absorb all the liquid and develop a slight crust at the bottom.
- Add peas. In the last 5 minutes of cooking, sprinkle the frozen peas over the top.
- Rest and serve. Turn off the heat and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
Notes
Nutritional value
Here’s a rough estimate per serving (assuming 4 servings total):- Calories: 450
- Protein: 25g
- Fat: 18g
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 3g
- Sodium: depends on the chorizo and stock used
What goes well with Jamie Oliver Chicken & Chorizo Paella
When I make this dish, I often pair it with:
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A crisp green salad with lemon vinaigrette
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Crusty bread or garlic toast
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Grilled asparagus or sautéed green beans
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A chilled glass of white wine or sangria
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Roasted red peppers or olives as a starter
My tips to make the best Jamie Oliver Chicken & Chorizo Paella
Over time, I’ve picked up a few handy tricks:
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Use good-quality chorizo—it adds tons of flavor.
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Don’t over-stir the rice once the liquid is added. Let it cook undisturbed to form that delicious socarrat (crispy rice bottom).
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Use a wide, shallow pan to let the rice cook evenly.
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If you don’t have saffron, a pinch of turmeric gives a similar golden hue, though the flavor won’t be quite the same.
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Keep the stock hot so it doesn’t interrupt the cooking process.
Easy variations of Jamie Oliver Chicken & Chorizo Paella
I like to change it up now and then. Here are a few ideas:
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Add shrimp or mussels in the last 10 minutes of cooking for a surf-and-turf twist.
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Swap chicken thighs with boneless breasts or even leftover roasted chicken.
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Use brown rice for a healthier version, but increase the cooking time and liquid.
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Toss in some diced tomatoes or sun-dried tomatoes for extra depth.
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Make it vegetarian by skipping the meat and adding chickpeas and artichokes.
Best way to store Jamie Oliver Chicken & Chorizo Paella
If I have leftovers (which doesn’t happen often), I store them in an airtight container in the fridge for up to 3 days. To reheat, I sprinkle a little water over the rice and warm it on the stove or in the microwave. It’s not ideal for freezing because the rice can get mushy, but it still tastes good if you don’t mind the texture change.
Nutritional value
Here’s a rough estimate per serving (assuming 4 servings total):
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Calories: 450
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Protein: 25g
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Fat: 18g
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Carbohydrates: 40g
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Fiber: 4g
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Sugar: 3g
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Sodium: depends on the chorizo and stock used
This makes for a well-balanced meal with a great mix of protein, carbs, and flavor.
FAQs
1. Can I make this without saffron?
Yes, but saffron adds that signature flavor. You can use turmeric for color.
2. What kind of rice should I use?
Short-grain rice like arborio or bomba is best. Avoid long-grain or basmati.
3. Is it spicy?
Not overly. The chorizo adds a smoky heat, but you can control that by choosing a milder one.
4. Can I make this in advance?
Yes, just store it in the fridge and reheat before serving. It actually tastes even better the next day.
5. What if I don’t have a paella pan?
A wide skillet or sauté pan works just fine. Just make sure it’s big enough.
Conclusion
Every time I make Jamie Oliver’s Chicken & Chorizo Paella, I feel like I’m bringing a piece of Spain into my kitchen. It’s a dish that has earned its place in my recipe rotation because it delivers on every front—flavor, texture, aroma, and satisfaction. What started as a little experiment during a dinner party has now become one of those meals I turn to when I want to cook something special without overcomplicating things.
I love how forgiving this recipe is. Even if I don’t have every ingredient on hand, I can adapt it and it still turns out delicious. And there’s something almost therapeutic about the process—the sizzling chorizo, the smell of paprika in the air, the way the rice soaks in the saffron broth. It’s rustic home cooking at its finest, and it’s always met with smiles at the table.
More than that, it’s a recipe that makes me feel like a better cook. It’s packed with flavor, yet easy to pull off. And the fact that it all happens in one pan makes cleanup a breeze, which is a win in my book any day.
If you’re looking for a hearty, flavorful, and simple dish that brings people together, this is it. I hope it becomes a regular part of your kitchen too, and that it brings you as much joy as it has brought me. Don’t forget to serve it with some fresh lemon wedges and a sprinkle of parsley—those little touches really make it pop.
Give it a try and let me know how it turns out for you. I’d love to hear if you made any fun tweaks or turned it into your own signature dish.
