Jamie Oliver Chorizo and Chicken Paella is a delicious twist on the classic Spanish dish, bringing together smoky chorizo, tender chicken, and flavorful saffron rice. This one-pan dish is packed with vibrant ingredients like bell peppers, peas, and tomatoes, making it a hearty and satisfying meal. It’s perfect for a family dinner or entertaining guests, and it’s easier to make than you might think.
Why This Recipe is a Must-Try
- Full of flavor: The smoky chorizo, tender chicken, and fragrant saffron create an irresistible combination.
- One-pan meal: Everything cooks in one pan, making it convenient and perfect for minimal cleanup.
- Authentic taste with a twist: While paella is a traditional Spanish dish, the addition of chorizo gives it a flavorful spin.
- Crowd-pleaser: This hearty dish is ideal for feeding a crowd and is perfect for gatherings or family dinners.
- Easy to make: Despite its impressive appearance, this paella is straightforward to cook, even for beginners.

Other Jamie Oliver Recipes
- Jamie Oliver 5 Ingredients Chickpea Chicken
- Jamie Oliver Rice Stuffed Peppers
- Jamie Oliver Meat Moussaka
What is Jamie Oliver’s Chorizo and Chicken Paella Recipe?
Jamie Oliver’s Chorizo and Chicken Paella is a flavorful rice dish that combines Spanish chorizo, chicken, and saffron with vegetables like bell peppers, peas, and tomatoes. Cooked in one pan, this dish is a rich, savory meal that’s perfect for sharing with family and friends.
Jamie Oliver’s Chorizo and Chicken Paella Recipe Ingredients
- 2 chicken thighs (boneless, skinless, and chopped)
- 150g chorizo (sliced)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 teaspoon smoked paprika
- 1 pinch saffron threads (optional)
- 300g paella rice (or arborio rice)
- 1 can (400g) chopped tomatoes
- 1 liter chicken stock
- 100g frozen peas
- 1 lemon (cut into wedges, for serving)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Step-by-Step Instructions to Prepare Jamie Oliver’s Chorizo and Chicken Paella Recipe
Step 1: Cook the Chicken and Chorizo
Heat 1 tablespoon of olive oil in a large, deep pan over medium heat. Add the chopped chicken thighs and sliced chorizo, cooking for 5-7 minutes until the chicken is browned and the chorizo releases its oils. Remove the chicken and chorizo from the pan and set aside.
Step 2: Sauté the Vegetables
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion, garlic, and sliced bell peppers for 3-4 minutes until softened. The vegetables will absorb the flavors of the chorizo and chicken, adding depth to the dish.
Step 3: Add the Spices and Rice
Stir in the smoked paprika and saffron threads (if using). Add the paella rice to the pan, stirring well to coat the grains in the oil and spices. Cook for 1-2 minutes to lightly toast the rice, enhancing its flavor.
Step 4: Add the Tomatoes and Stock
Pour in the chopped tomatoes and chicken stock, stirring to combine. Return the cooked chicken and chorizo to the pan. Season with salt and pepper, and bring the mixture to a simmer.
Step 5: Cook the Paella
Lower the heat to medium-low and let the paella cook for 20-25 minutes, without stirring, until the rice absorbs most of the liquid and becomes tender. You can shake the pan occasionally to ensure even cooking, but avoid stirring, as paella is traditionally cooked undisturbed to develop a crispy layer at the bottom.
Step 6: Add the Peas
In the final 5 minutes of cooking, scatter the frozen peas over the top of the paella. Let them cook through as the rice finishes absorbing the liquid.
Step 7: Garnish and Serve
Once the rice is fully cooked and the liquid has been absorbed, remove the pan from the heat. Garnish the paella with chopped fresh parsley and lemon wedges. Serve hot, squeezing the lemon juice over the paella for a burst of freshness.
What to Serve with Jamie Oliver’s Chorizo and Chicken Paella
- Green Salad: A simple side salad with a light vinaigrette is a perfect fresh accompaniment to the rich paella.
- Crusty Bread: Serve with crusty bread to soak up any remaining sauce.
- Sangria: A glass of chilled sangria or a light white wine pairs beautifully with this Spanish-inspired dish.
- Grilled Vegetables: Add some grilled vegetables on the side for extra flavor and texture.

Expert Tips for Mastering Jamie Oliver’s Chorizo and Chicken Paella
- Use the right rice: Paella rice or arborio rice is ideal because it absorbs liquid well without becoming mushy.
- Don’t stir the rice: Traditional paella is cooked without stirring, allowing the rice to form a crispy layer called “socarrat” at the bottom of the pan.
- Add saffron for authenticity: Saffron adds a rich color and subtle flavor to the dish, but if it’s not available, you can still make a delicious paella without it.
- Rest the paella: After cooking, let the paella rest for 5 minutes before serving to allow the flavors to meld together.
- Customize with seafood: You can add shrimp, mussels, or squid to the paella for a seafood variation of this dish.
Variations of Jamie Oliver’s Chorizo and Chicken Paella Recipe
- Add seafood: For a mixed paella, add shrimp, mussels, or squid in the last 10 minutes of cooking.
- Make it vegetarian: Skip the chicken and chorizo, and add more vegetables like artichokes, green beans, or zucchini for a vegetarian paella.
- Spicy twist: Add a pinch of chili flakes or diced jalapeños for extra heat.
- Herb twist: Garnish with fresh cilantro or dill instead of parsley for a different flavor profile.
- Add olives: For a Mediterranean twist, toss in a handful of pitted green or black olives.
How to Store Leftover Jamie Oliver’s Chorizo and Chicken Paella Recipe
- Refrigeration: Store the leftover paella in an airtight container in the fridge for up to 3 days.
- Freezing: Paella can be frozen for up to 2 months. Allow it to cool completely before freezing in airtight containers. Thaw in the fridge before reheating.
- Reheating: Reheat the paella in a pan over medium heat, adding a splash of water or stock to prevent it from drying out. You can also reheat it in the microwave for 1-2 minutes.
Nutrition Value (per serving)
- Calories: 520 kcal
- Protein: 28g
- Carbohydrates: 60g
- Fat: 18g
- Fiber: 5g
FAQs
Can I use arborio rice instead of paella rice in Jamie Oliver’s Chorizo and Chicken Paella?
Yes, you can use arborio rice as a substitute for paella rice. Arborio rice is a short-grain rice that absorbs liquid well and has a creamy texture, making it a good alternative in paella recipes.
Can I freeze Jamie Oliver’s Chorizo and Chicken Paella?
Yes, paella can be frozen for up to 2 months. Let the paella cool completely before transferring it to an airtight container. Thaw it in the fridge overnight before reheating.
Can I add seafood to Jamie Oliver’s Chorizo and Chicken Paella?
Yes, you can add seafood like shrimp, mussels, or squid to this recipe. Add the seafood in the last 10 minutes of cooking to ensure it doesn’t overcook.
How do I prevent paella from becoming mushy?
To prevent paella from becoming mushy, use the right type of rice such as paella or arborio rice, and avoid stirring the rice as it cooks. Let the rice absorb the liquid undisturbed to achieve the desired texture.
Final Words
Jamie Oliver’s Chorizo and Chicken Paella is a flavorful, hearty dish that’s perfect for sharing with family and friends. The smoky chorizo, tender chicken, and saffron-infused rice come together in a beautiful one-pan meal that’s easy to make and impressive to serve.
More Jamie Oliver Recipes
- Jamie Oliver Chicken Pot Pie
- Jamie Oliver Chicken with Mustard and Leeks 30 Minute Meal
- Jamie Oliver Chicken Lasagne Recipe

Jamie Oliver Chorizo And Chicken Paella Recipe
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
Jamie Oliver’s Chorizo and Chicken Paella is a flavorful rice dish that combines Spanish chorizo, chicken, and saffron with vegetables like bell peppers, peas, and tomatoes. Cooked in one pan, this dish is a rich, savory meal that’s perfect for sharing with family and friends.
Ingredients
-
- 2 chicken thighs (boneless, skinless, and chopped)
-
- 150g chorizo (sliced)
-
- 1 onion (finely chopped)
-
- 2 garlic cloves (minced)
-
- 1 red bell pepper (sliced)
-
- 1 yellow bell pepper (sliced)
-
- 1 teaspoon smoked paprika
-
- 1 pinch saffron threads (optional)
-
- 300g paella rice (or arborio rice)
-
- 1 can (400g) chopped tomatoes
-
- 1 liter chicken stock
-
- 100g frozen peas
-
- 1 lemon (cut into wedges, for serving)
-
- 2 tablespoons olive oil
-
- Salt and pepper to taste
-
- Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, deep pan over medium heat. Add the chopped chicken thighs and sliced chorizo, cooking for 5-7 minutes until the chicken is browned and the chorizo releases its oils. Remove the chicken and chorizo from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion, garlic, and sliced bell peppers for 3-4 minutes until softened. The vegetables will absorb the flavors of the chorizo and chicken, adding depth to the dish.
Stir in the smoked paprika and saffron threads (if using). Add the paella rice to the pan, stirring well to coat the grains in the oil and spices. Cook for 1-2 minutes to lightly toast the rice, enhancing its flavor.
Pour in the chopped tomatoes and chicken stock, stirring to combine. Return the cooked chicken and chorizo to the pan. Season with salt and pepper, and bring the mixture to a simmer.
Lower the heat to medium-low and let the paella cook for 20-25 minutes, without stirring, until the rice absorbs most of the liquid and becomes tender. You can shake the pan occasionally to ensure even cooking, but avoid stirring, as paella is traditionally cooked undisturbed to develop a crispy layer at the bottom.
In the final 5 minutes of cooking, scatter the frozen peas over the top of the paella. Let them cook through as the rice finishes absorbing the liquid.
Once the rice is fully cooked and the liquid has been absorbed, remove the pan from the heat. Garnish the paella with chopped fresh parsley and lemon wedges. Serve hot, squeezing the lemon juice over the paella for a burst of freshness.