Paella Mixta

Easy Chicken and Chorizo Paella packed with bold Spanish flavours – perfect for effortless entertaining, inspired by Jamie Oliver’s crowd-pleaser.

Adapted from Jamie Oliver Chicken and Chorizo Paella recipe (Save with Jamie).

Paella: A Taste of Spain at Home

There’s no dish more quintessentially Spanish than paella. Just hearing the name brings back memories of holiday dinners in Spain – cool evening breezes, chilled rosé in hand, and the distant strum of a guitar.

But paella isn’t just day-dreaming for me – it’s one of my favourite meals to cook. It brings together everything I love: perfectly seasoned rice, sweet ripe peppers, smoky chorizo, tender chicken, and juicy prawns. That’s my ideal version, but the beauty of paella lies in its versatility. It’s endlessly adaptable – vegetarian, pescatarian, or full-on meat lover – and perfect for entertaining.

Best of all? The method doesn’t change whether you’re cooking for two or twenty. The only real limitation is the size of your pan.

Do You Really Need a Paellera?

A common question: Do I need a special pan to make paella?

Traditionally, yes. In Valencia, the birthplace of paella, it’s made in a paellera – a wide, shallow pan with two handles. Fun fact: in Spanish, paella refers to both the dish and the pan.

I was gifted a paellera years ago by a Spanish friend. While I treasure it, I’ll be honest – it rarely leaves the cupboard. It’s huge, and unless I’m feeding a crowd, I usually reach for a regular shallow frying pan instead.

Having used both, I can say confidently: the pan doesn’t change the flavour. A paellera’s only real advantage is its size, offering a larger cooking surface. It’s nice for big gatherings but not essential for everyday cooking.

Humble Beginnings, Bold Flavour

Like many iconic dishes, paella began as a humble meal – originally a farmer’s lunch in the fields of Valencia, cooked over an open fire using whatever ingredients were on hand.

That’s exactly the kind of food I love: local, affordable, and full of care.

One ingredient, however, isn’t so humble: Saffron. While more accessible in Spain, it’s famously pricier than gold elsewhere. That’s why I like Jamie Oliver’s take in Save with Jamie – his budget-friendly spin uses clever substitutes and flavour hacks to keep things delicious without breaking the bank.

It’s All About the Rice

Let’s talk about the star of the show: the rice.

Some recipes suggest to swap in risotto rice but that creates a creamy texture that just doesn’t work for me. Paella rice (like Bomba or Calasparra) is definitely best as it absorbs large amounts of liquid without becoming mushy and keeps its shape and firmness.

And here’s a tip that separates the good from the great: don’t stir the rice once it’s simmering. You want the bottom to crisp up into a golden crust called Socarrat. It’s the toasty layer everyone fights over.

Bringing Spain to Your Table

Whether you’re making a romantic dinner for two or cooking for friends, paella never fails to impress. I like to elevate it for guests by steaming mussels on top in the final few minutes or using whole shell-on prawns for extra flair.

It’s a beautiful reminder that you don’t need a plane ticket to enjoy the flavours of Spain – you can bring them right into your kitchen.

So give this recipe a go. It’s simple, satisfying, and might just become a new favourite in your home, like it has in mine.

Have you made paella before? Got your own favourite version? I’d love to hear how you make it your own – drop a comment below!

Watch the video below to see it being made:

Paella Mixta

Servings

4

servings

Easy Chicken and Chorizo Paella packed with bold Spanish flavours – perfect for effortless entertaining, inspired by Jamie Oliver’s crowd-pleaser.

Ingredients

• 2 cloves of garlic

• 1 white onion

• 1/2 bunch of flat-leaf parsley

• 70g chorizo

• 1 large chicken breast

• 1tsp smoked paprika

• 1 red pepper

• 1tbsp tomato puree

• 750ml chicken stock

• 300g paella rice

• 100g frozen peas

• 200g raw king prawns

• 1 lemon to garnish

• Oil

Directions

• Heat some oil in a pan over medium heat. Finely slice the garlic, dice the onion, and chop the parsley stalks (reserve the leaves for later). Add these to the pan and fry briefly.
• Add the chorizo (cut into bite-sized pieces) and cubed chicken breast. Chop the peppers, add them to the pan, and season with paprika. Fry for 5 minutes, stirring regularly.
• Stir in the rice, coating it in the juices, and tomato puree. Pour in the chicken stock, add a pinch of pepper, and bring to a boil. Cover with a lid, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Add the frozen peas and raw prawns. Replace the lid and cook for another 5 minutes.
• Chop the reserved parsley leaves and sprinkle over the paella. Garnish with lemon wedges and serve.

• Resist to urge to stir the paella once you have added the peas and prawns. You want the bottom to crisp up into a golden crust called Socarrat. It’s the toasty layer everyone fights over.