For company
Classic paella — Jamie Oliver's, with chicken and chorizo
A nod to Spain in one wide pan — saffron rice, chicken, proper chorizo and shellfish, with the prized socarrat crust at the bottom.
I cook Jamie Oliver's version, which adds chicken — I'm told this is controversial to Valencian purists, but who am I to argue with Jamie? Two non-negotiables before you start: confirm no one at the table is allergic to shellfish, and use proper Spanish chorizo (cured, not the fresh cooking kind). Don't stir once the rice goes in — that's how you earn the socarrat.
Method
- 01
Heat a good glug of olive oil in a 38–40cm paella pan over medium heat. Season the chicken thighs, brown skin-side down for 6–8 minutes until deeply golden, turn for 2 more, then lift out.
- 02
Add the chorizo and let it render — the oil will turn brick red. Lift out and set aside with the chicken.
- 03
Add the onion and red pepper to the spiced oil and cook gently for 8 minutes until soft. Add garlic, paprika and grated tomato, and cook for 3 minutes until jammy.
- 04
Tip in the rice and stir for one minute to coat every grain in the red oil. Pour in the saffron water and hot stock, season, and give it one final stir — the last one. Settle the chicken and chorizo back in.
- 05
Simmer briskly for 10 minutes, then lower the heat and cook for another 8 minutes without stirring, turning the pan occasionally so it cooks evenly.
- 06
Scatter the peas over the top. Nestle in the prawns, mussels and clams, pushing them gently into the rice. Cover loosely with foil and cook 6–8 minutes until the shellfish open and the prawns are pink. Discard any shells that stay shut.
- 07
Crank the heat up for the last 1–2 minutes — listen for the crackle. That's the socarrat forming. Pull off the heat, cover with a clean tea towel and rest for 5 minutes.
- 08
Bring the pan to the table whole. Scatter parsley, hand round lemon wedges and a chilled jug of white sangria, and let everyone scrape the bottom.
Keep cooking
