Name: Hairy Bikers Paella Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1-2 tbsp olive oil; 12 chicken pieces (thighs or drumsticks); 1 chorizo sausage, sliced; 1 large onion, finely chopped; 3 garlic cloves, crushed; 2 red peppers, sliced; 2-3 red chilies, chopped; 2 tsp smoked paprika; 1.5 liters chicken stock; 400g paella rice; 12 mussels or clams (optional); Handful of fresh parsley

This Hairy Bikers paella is made with tender chicken thighs, crispy chorizo, smoked paprika, and rich chicken stock. It all cooks together in one pan for a meal that is packed with smoky, savoury flavour. Serves 8 and takes about 1 hour 15 minutes from start to finish.

I love making this on a Saturday evening when the whole family is round. It is one of those recipes where the pan does all the work and everyone helps themselves straight from the middle of the table.

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Hairy Bikers Paella Ingredients

1-2 tbsp olive oil
12 chicken pieces (thighs or drumsticks), on the bone
1 chorizo sausage, sliced
1 large onion, finely chopped
3 garlic cloves, crushed
2 red peppers, sliced
2-3 red chilies, chopped (seeds removed if you prefer less heat)
2 tsp smoked paprika
1.5 liters chicken stock
400g paella rice (or other medium-grain rice)
12 mussels or clams (optional), cleaned
Handful of fresh parsley, roughly chopped
Lemon wedges, for serving

How To Make Hairy Bikers Paella

Brown the chicken: Heat the oil in a large paella pan or wide, lidded pot over medium-high heat. Fry the chicken pieces until golden brown on all sides, working in batches so the pan is not overcrowded. Remove and set aside.
Cook the chorizo and vegetables: Add the sliced chorizo to the same pan and fry until crisp and the oils have released. Add the onion and cook until soft, then stir in the garlic, red peppers, and chillies. Cook for another 2-3 minutes.
Build the base: Stir the smoked paprika into the vegetables and cook for about a minute. Return the chicken to the pan and pour in the hot chicken stock. Bring to a gentle simmer and cook for 20-25 minutes until the chicken is tender.
Add the rice: Stir the paella rice into the pan in an even layer. Do not stir the rice after this point.
Finish the paella: Cover with a lid or foil and cook over low heat for 25-30 minutes until all the liquid is absorbed and the rice is cooked through. If using mussels or clams, add them for the final 5-10 minutes until they open. Discard any that do not open.
Serve: Scatter over fresh parsley and serve straight away with lemon wedges on the side.

What Is the Secret to a Perfect Paella?

The most important rule is to never stir the rice once it goes into the pan. Leaving it undisturbed lets a crispy, toasted layer called the socarrat form on the bottom, and that is the best part of any good paella.
A wide, shallow pan makes a real difference because it allows the rice to cook evenly in a thin layer. If you enjoy other Spanish-inspired dishes, you might also like this Hairy Bikers chicken and chorizo recipe which uses a similar smoky flavour base.
Keep the heat low and even once the rice is in. If it is too high, the stock evaporates before the rice cooks through and you end up with crunchy grains.

What Should You Serve on the Side?

This paella is a full meal in itself, but a simple green salad with a sharp vinaigrette cuts through the richness nicely. Crusty bread is perfect for mopping up any juices left in the pan.

For a proper Spanish spread, start with a bowl of olives and some Hairy Bikers Spanish meatballs as a starter. A glass of Rioja or a jug of sangria rounds things off.

Does Paella Reheat Well?

Leftover paella keeps in an airtight container in the fridge for up to 2 days. Add a splash of stock when reheating and make sure it is piping hot all the way through.

Freezing is not recommended because the rice goes mushy and any seafood loses its texture. This is one of those dishes best enjoyed fresh on the day.

Nutrition Facts

Serving Size: 1/8th of recipe
Calories: 455 kcal
Total Fat: 10.6g
Saturated Fat: 3.2g
Cholesterol: 15mg
Sodium: 58mg
Total Carbohydrate: 55g
Dietary Fiber: 2.8g
Sugars: 2.44g
Protein: 35g

Frequently Asked Questions

Can I use a different type of rice for paella? Bomba or Calasparra rice is traditional, but any medium-grain rice works well. Avoid long-grain or risotto rice as they go too sticky and will not give you the right texture.

What if I don’t have a paella pan? A large, wide frying pan or a shallow casserole dish with a lid works just as well. The key is a pan wide enough for the rice to spread in a thin, even layer.

Do I have to add the seafood? Not at all. This recipe is just as good with chicken and chorizo on their own. The mussels and clams are optional and can be left out without changing the method.

What is socarrat and how do I get it? Socarrat is the crispy, caramelised layer of rice that forms on the bottom of the pan. To get it, keep the heat low and steady, and never stir the rice once it has been added.

Can I make paella ahead of time? Paella is best served straight from the pan. You can prep the vegetables and slice the chorizo a few hours ahead, but cook the rice fresh so it stays fluffy and develops the socarrat.

Can I make this in the oven instead? Yes, once the stock and rice are in the pan, you can transfer it to an oven preheated to 180°C (350°F) for about 25-30 minutes. Cover tightly with foil so the rice steams evenly.

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