Ainsley Harriott Chicken and Chorizo Paella Recipe

Emily Carter

This Ainsley Harriott Chicken and Chorizo Paella is a vibrant one-pan rice dish packed with saffron, smoky paprika, tender chicken, chorizo, and prawns for a proper Spanish-style dinner. It is colourful, comforting, and perfect for sharing with family or friends.

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Prep Time 15

Cook Time 35

Resting Time 5

Total Time 50

Course Main Event

Cuisine Spanish

Servings 4 servings

Calories 612 kcal

Equipment

Paella Pan or Large Wide Frying Pan
Wooden Spoon
Foil or Tight-Fitting Lid

Ingredients

For the Paella

1 pinch saffron
500 ml hot chicken stock
3 tbsp olive oil
1 onion peeled and thinly sliced
4 chicken thighs skinless, boneless, chopped into large pieces
1 red chilli deseeded and finely chopped
1 red pepper deseeded and roughly chopped
100 g cooking chorizo sliced
3 garlic cloves peeled and finely chopped
200 g ripe tomatoes grated, or 1 x 220g tin chopped tomatoes
1 tsp sweet smoked paprika
50 ml dry white wine
200 g paella rice Calasparra, Bomba, or other short-grain rice
120 g frozen peas thawed
1 lemon zest only
150 g peeled king prawns optional
1 handful flat-leaf parsley chopped
1 lemon wedges to serve

Instructions

Add the saffron to the hot chicken stock and leave it to infuse while you start the paella. This little step makes a huge difference to the colour and flavour.
Heat 2 tablespoons of the oil in a paella pan or wide frying pan over a medium-high heat. Fry the chicken for 6-8 minutes until lightly golden but not cooked through, then remove it with a slotted spoon.
Add the remaining oil to the pan and reduce the heat to medium. Next, add the onion, chilli, and pepper, and cook for 6-8 minutes until softened.
Stir in the garlic and chorizo and cook for a few minutes until the chorizo releases its red, smoky oil. Then add the paprika and stir well to coat everything in the spices.
Return the chicken to the pan, add the tomatoes, and cook for another minute. After that, pour in the wine and let it bubble away for a minute so the alcohol cooks off.
Stir in the rice and cook for a couple of minutes until each grain is coated in the oil and wine. Then add the saffron stock, season with salt and pepper, and bring everything to a gentle boil.
Reduce the heat, cover with foil or a tight-fitting lid, and simmer gently for 16-18 minutes. Check once during the first 5-10 minutes, and if the pan starts looking dry, add a small splash of water, but do not stir again.
Add the peas, lemon zest, and prawns, if using, then cover again and cook for 3-4 minutes without stirring. If you want a crispy base, turn the heat up very high for 30-60 seconds at the end, but watch carefully so it does not burn.
Turn off the heat and leave the paella to rest, covered, for 5 minutes. Finally, remove the lid, check the seasoning, and garnish with chopped parsley and lemon wedges before serving.

Notes

This dish is not a traditional Spanish paella, but it is a very tasty Spanish-style rice dish full of smoky flavour and colour.

Do not stir the rice once the stock has been added, because that helps create the texture paella is known for.

For the best result, use a wide pan so the rice cooks evenly and the liquid evaporates at the right speed.

Keyword Ainsley Harriott, Ainsley Harriott Recipe, chef ainsley, chef ainsley harriott, Chicken Recipe, Chorizo, Paella, Rice Recipe, Spanish Recipe

Recipe Tips

Saffron is essential: It gives that authentic golden colour and subtle floral flavour. If you do not have saffron, use a pinch of turmeric as a substitute, but it will not be quite the same.
No stirring rule: Once the stock is added, resist the urge to stir. This helps create the perfect paella texture and allows the socarrat (crispy base) to form.
Pan size matters: Use a wide pan (at least 35cm diameter) so the rice cooks evenly and the liquid evaporates properly. A proper paella pan is ideal, but any wide frying pan will work.
Chorizo oil is your friend: The smoky red oil from the chorizo is what makes this dish sing. Let it coat everything before adding other ingredients.
Rice choice: Paella rice, like Bomba or Calasparra, absorbs more liquid without becoming mushy. Regular long-grain rice will work in a pinch, but will not give the same texture.

What To Serve With Ainsley Harriott Chicken and Chorizo Paella

This dish is complete as it is, but these pairings take it to the next level:

Lemon Wedges: Essential — the acidity cuts through the richness of the chorizo and chicken
Crusty Bread: For mopping up every last bit of the saffron-infused juices
Simple Green Salad: Rocket or watercress with a sharp vinaigrette to balance the richness
Aioli: A dollop of garlicky aioli on the side for dipping the chicken
Chilled White Wine: Albariño or Verdejo — crisp and dry to complement the spices

How To Store Ainsley Harriott Chicken and Chorizo Paella

Store: Cool completely, then store in an airtight container in the fridge for up to 3 days.
Freeze: This paella freezes brilliantly. Portion into containers and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Reheat gently in a wide pan with a splash of stock or water over a low heat. Cover to retain moisture. Microwave in a covered dish also works well.

Ainsley Harriott Chicken and Chorizo Paella Nutrition Facts

(Per serving, based on 4 servings)

Nutrient	Amount
Calories	612 kcal
Protein	34g
Carbohydrates	58g
Fat	25g
Saturates	7g
Sugar	7g
Salt	1.2g

FAQs

Is this a traditional Spanish paella?

No, but Ainsley himself says it is a very tasty Spanish-style rice dish. Traditional paella Valenciana uses rabbit, chicken, and snails — this version is more of a modern British take, full of flavour and colour.

Can I make this without prawns?

Absolutely. Leave out the prawns and add extra chicken or chorizo, or make it vegetarian with artichokes, broad beans, and extra peppers.

What rice should I use?

Paella rice (Bomba, Calasparra, or Fideuà) is best as it absorbs lots of liquid without becoming mushy. Short-grain risotto rice works well, too. Avoid long-grain rice.

How do I get the crispy base?

After the cooking time, increase the heat to high for 30-60 seconds without stirring. Listen for a gentle crackling sound — that is your socarrat forming. Do not let it burn.

Can I use chicken breasts instead of thighs?

Yes, but thighs are more forgiving and stay juicy during cooking. If using breasts, chop them into larger pieces and reduce the cooking time slightly.

Why is my paella soggy?

You probably stirred too much or used the wrong rice. Also, make sure your pan is wide enough for the liquid to evaporate properly.

Make It Your Own — Creative Twists

Ainsley has always encouraged making dishes your own. Here are some brilliant variations:

🌶️ The Spicy Mexican Paella

Replace the chorizo with Mexican chorizo or spicy sausage, add chipotle paste with the paprika, and finish with lime wedges and fresh coriander instead of parsley. Serve with avocado slices.

🥬 The Vegetarian Paella

Swap chicken and chorizo for artichoke hearts, broad beans, roasted red peppers, and mushrooms. Use vegetable stock and add a handful of chickpeas for protein.

🍤 The Seafood-Heavy Version

Double the prawns, add mussels and squid rings with the peas. Use fish stock instead of chicken stock for an authentic coastal flavour.

🍗 The Family Traybake Paella

Use a large roasting tin, double the quantities, and bake in the oven at 200°C (180°C Fan/Gas 6) for 40-45 minutes. Perfect for feeding a crowd.

🌽 The Smoky BBQ Paella

Add smoked paprika (2 tsp), a teaspoon of liquid smoke, and barbecue chicken instead of thighs. Finish with a drizzle of honey BBQ sauce before serving.

Ainsley Harriott Chicken and Chorizo Paella Recipe

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Ainsley Harriott Chicken and Chorizo Paella Ingredients

How To Make Ainsley Harriott Chicken and Chorizo Paella