Try this recipe for baked Spanish rice, then check out our chicken and chorizo jambalaya, paprika chicken, classic paella and vegan paella.


  • 4 tbsp olive oil
  • 12 whole chicken thighs and drumsticks
  • 2 red peppers, sliced
  • 200 cooking chorizo, cut into small chunks
  • 1 onion, roughly chopped
  • 4 garlic, crushed
  • 2 tbsp hot smoked paprika
  • 1tsp chilli flakes
  • 1.3L chicken stock
  • 375g paella rice
  • 2tbsp flat-leaf parsley, chopped to make 2 tbsp
  • 1 lemon, halved


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Heat 4 tbsp oil in a very large wide shallow pan, season the chicken and brown it all over in batches. Remove the chicken then add the peppers and chorizo to the same pan and cook over a medium heat until the peppers begin to soften.

  • STEP 2

    Add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for 1 minute, stirring, then add the chicken stock. Put the chicken pieces back, bring the stock to a simmer and cook, covered, over a gentle heat for 15 minutes.

  • STEP 3

    Pour the rice all round the chicken and season – if you don’t have a big enough pan, you can transfer everything to a roasting tin. Then put it in the oven and cook for 20-25 minutes or until the stock has been absorbed and the top is golden. Cover the dish with foil and leave to sit for 5 minutes.

  • STEP 4

    Scatter with the parsley and squeeze lemon juice over the top before serving.


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