This hearty Hairy Bikers Paella is made with juicy chicken thighs, spicy chorizo sausage, smoked paprika, and plenty of flavorful chicken stock. The result is a rich, savory, and satisfying one-pan meal perfect for a relaxed family dinner or a summer gathering. This classic Spanish-inspired dish is enough to feed a hungry crowd and brings a touch of sunshine to any table.
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 a wide, lidded pot over medium-high heat. Fry the chicken pieces until they are golden brown on all sides. You may need to do this in batches so you don’t overcrowd the pan. Remove the chicken and set it aside.
- Cook the aromatics: Add the sliced chorizo to the same pan and fry until it is crisp and has released its flavorful oil. Add the chopped onion and cook until it is soft. Then, stir in the crushed garlic, sliced red peppers, and chopped chilies, and cook for another 2-3 minutes.
- Build the flavor base: Stir the smoked paprika into the vegetables and cook for about a minute until fragrant. Return the browned chicken to the pan and pour in the hot chicken stock. Bring the mixture to a gentle simmer and cook for about 20-25 minutes, until the chicken is tender.
- Add the rice: Stir the paella rice into the pan, making sure it is in an even layer. Do not stir the rice after this point.
- Finish the paella: Cover the pan with a lid or foil and cook over low heat for about 25-30 minutes, or until all the liquid has been absorbed and the rice is cooked. If you are using mussels or clams, add them to the pan for the final 5-10 minutes of cooking, or until they have opened. Discard any mussels or clams that do not open.
- Serve: Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.
Recipe Tips
- Don’t Stir the Rice: After you add the rice to the pan, resist the urge to stir it. This is crucial for developing the socarrat, a delicious, crispy layer of toasted rice on the bottom of the pan.
- Use a Wide Pan: The key to a good paella is cooking it in a wide, shallow pan. This allows the rice to cook evenly in a thin layer and promotes the evaporation of the stock, which is essential for texture.
- Fresh Ingredients Make a Difference: Use fresh garlic, peppers, and parsley for the best flavor. Freshly squeezed lemon juice is also a must for that bright, tangy finish.
- Mind the Heat: Keep the heat low and even once the rice has been added. If the heat is too high, the liquid will evaporate too quickly and the rice will be undercooked.
What To Serve Paella
This chicken and chorizo paella is a complete meal on its own, but you can serve it with a few simple sides to round out the experience. A simple mixed green salad with a light vinaigrette is a refreshing contrast to the rich flavors. Crusty bread is perfect for sopping up any extra juices from the bottom of the pan. For a true Spanish feel, start the meal with some olives and a glass of Spanish wine or a refreshing glass of sangria.
How To Store Paella Leftovers
- Refrigerate: Store leftover paella in an airtight container in the refrigerator for up to 2 days. When reheating, be sure to heat it thoroughly until piping hot. Add a splash of water or stock if the rice seems dry.
- Freeze: Freezing paella is not recommended as the rice and seafood can become mushy and the texture will be compromised upon reheating. It’s best to enjoy this dish fresh.
Hairy Bikers Paella 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? Authentic paella is made with a specific short-grain rice like Bomba or Calasparra, but you can use a medium-grain rice. Avoid long-grain rice or risotto rice, as they tend to become too sticky and will not give you the desired texture.
- What if I don’t have a paella pan? A large, wide frying pan or a shallow, lidded casserole dish will work perfectly. The key is to have a pan that allows the rice to spread out in a thin layer.
- Do I have to use seafood? No, you can easily make a chicken and chorizo paella without the mussels or clams. This recipe is delicious with just the chicken and chorizo. The seafood is an optional addition for extra flavor.
Try More Recipes:
- Hairy Bikers Mediterranean Meatballs Recipe
- Hairy Bikers Corned Beef Pie Recipe
- Hairy Bikers Nut Roast Recipe
Hairy Bikers Paella Recipe
Description
This Hairy Bikers Paella is a hearty one-pan meal featuring tender chicken, spicy chorizo, and sweet red peppers. Made with smoked paprika and chicken stock, this recipe creates a rich, savory, and flavorful dish with a perfect blend of smoky spice and tender rice.
Ingredients
Instructions
- Brown the chicken: Fry the chicken in olive oil until golden, then set aside.
- Cook the aromatics: Fry the chorizo, then add onion, garlic, peppers, and chilies.
- Build the flavor base: Stir in smoked paprika, return the chicken, and pour in the stock. Simmer for 20-25 minutes.
- Add the rice: Stir in the paella rice and cook, covered, for 25-30 minutes without stirring.
- Finish and serve: Add optional seafood for the last 5-10 minutes. Garnish with fresh parsley and lemon wedges before serving.
