Jamie Oliver Chicken and Chorizo Paella is made with garlic, onion, carrot, fresh parsley, chorizo, chicken thighs, olive oil, smoked paprika, red bell pepper, tomato purée, chicken stock cube, paella rice, frozen peas, frozen prawns, and lemon. This easy Chicken and Chorizo Paella recipe makes a filling dinner in about 45 minutes and serves up to 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Paella
- Jamie Oliver Prawn And Chorizo Orzo
- Jamie Oliver Glazed Chorizo Tapas
🧡 Why You’ll Love This Chicken And Chorizo Paella Recipe:
- Great Flavor: The mix of chicken, chorizo, and prawns makes the dish taste rich and a little smoky.
- Easy Recipe: This recipe is simple and doesn’t need any hard cooking skills, so anyone can make it.
- Perfect for Any Occasion: You can make this paella for a family meal or a special event, and everyone will enjoy it.
- Healthy Ingredients: This dish has healthy ingredients like peas, bell peppers, and parsley, which are good for you.
- Less Cleanup: You cook everything in one pan, which means fewer dishes to wash and easier cleanup.
🍗 Jamie Oliver Chicken And Chorizo Paella Ingredients
- 2 free-range chicken thighs (skin off, bone out, chopped into pieces)
- 70g (2.5 oz) quality chorizo
- 300g (1.5 cups) paella rice
- 200g (7 oz) frozen peeled cooked prawns (from sustainable sources)
- 1 organic chicken stock cube
- 2 cloves garlic
- 1 onion
- 1 medium carrot
- ½ bunch fresh flat-leaf parsley (15g)
- 2 tablespoons olive oil
- 1 teaspoon sweet smoked paprika
- 1 red bell pepper
- 1 tablespoon tomato purée
- 100g (1 cup) frozen peas
- 1 lemon
🍲 How To Make Jamie Oliver Chicken And Chorizo Paella
- Prepare the Ingredients: First, peel and finely slice the garlic. Then, peel and roughly chop the onion. Next, peel and finely dice the carrot. After that, finely chop the parsley stalks. Finally, roughly chop the chorizo and chicken thighs.
- Cook the Base: Heat 2 tablespoons of olive oil in a large lidded shallow casserole or paella pan over medium heat. Then, add the garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika. Fry for around 5 minutes, stirring regularly to mix the flavors well.
- Add the Pepper: Deseed and chop the red bell pepper. Next, add it to the pan and cook for another 5 minutes, allowing the flavors to blend.
- Incorporate the Rice and Stock: Stir in the tomato purée and crumble in the stock cube. Then, add the paella rice and stir for a couple of minutes to let the rice absorb all the lovely flavors.
- Add Water and Simmer: Pour in 750ml (3 cups) of boiling water. Then, add a pinch of sea salt and black pepper. Next, cover with the lid and bring to a boil. After that, reduce the heat to a simmer for 15 minutes, stirring regularly to ensure even cooking. Add a splash of water if needed.
- Add Peas and Prawns: Stir in the frozen peas and prawns. Then, replace the lid and cook for another 5 minutes or until everything is hot.
- Final Touches and Serve: Season to taste with salt and pepper. Next, chop the parsley leaves and scatter them over the paella. Finally, serve the paella hot with lemon wedges on the side for squeezing over.
💭 Recipe Tips
- Use Good Chorizo: Pick good quality chorizo because it gives the dish a lot of flavor. Look for chorizo that is firm and dark red.
- Measure Water Exactly: Use exactly 750ml (3 cups) of boiling water. Too much water makes the rice mushy, and too little makes it dry.
- Stir Often: Stir the paella often, especially from the outside in and from the inside out, to cook it evenly and stop it from sticking.
- Season Last: Taste the paella before serving and add more salt and pepper if needed. This makes sure the flavors are just right.
- Let it Rest: Let the paella sit for a few minutes off the heat before you serve it. This helps the flavors mix and the rice finish cooking.
🍚 What Pairs Nicely With Chicken And Chorizo Paella?
Chicken and Chorizo Paella goes well with a fresh green salad, crusty bread, roasted vegetables, or a glass of white wine. It can also be served with grilled asparagus, sautéed spinach, garlic bread, or a cold glass of sangria.
🎚 How To Store Leftovers Chicken And Chorizo Paella?
- Refrigerate: Store leftover paella in an airtight container in the fridge for up to 3 days.
- Freeze: Transfer the paella to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Chicken And Chorizo Paella?
- In The Oven: Preheat the oven to 180°C (350°F). Place the paella in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until hot.
- In The Microwave: Place a portion of paella in a microwave-safe dish, cover, and heat on medium for 2-3 minutes, stirring halfway through.
- On The Stovetop: Heat a little olive oil in a pan over medium heat. Add the paella and stir occasionally until heated through, about 5-7 minutes.
FAQs
What If The Paella Is Too Dry?
Add a splash of water or chicken broth during cooking if the paella looks too dry. This will keep the rice moist and flavorful.
How Can I Prevent The Prawns From Becoming Rubbery?
Add the prawns in the last 5 minutes of cooking to prevent overcooking.
Can You Cook Chicken And Chorizo Paella In A Slow Cooker?
Yes, but you need to adjust the liquid and cooking time. Use less water and cook on low for 4-6 hours, adding the prawns and peas in the last hour to ensure they don’t overcook.
Is Chicken And Chorizo Paella Healthy?
Yes, it includes a balanced mix of protein, vegetables, and healthy fats. Using lean chicken and quality chorizo can make it even healthier.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Chorizo Risotto
- Jamie Oliver Chicken And Chorizo Pie
- Jamie Oliver Sweet Potato And Chorizo Soup
Jamie Oliver Chicken And Chorizo Paella Nutrition Facts
- Calories 494
- Total Fat 12g
- Saturated Fat 3.3g
- Total Carbohydrate 75.7g
- Dietary Fiber 5.7g
- Sugar 8.5g
- Protein 26.5g
Jamie Oliver Chicken And Chorizo Paella
Description
Jamie Oliver Chicken and Chorizo Paella is made with garlic, onion, carrot, fresh parsley, chorizo, chicken thighs, olive oil, smoked paprika, red bell pepper, tomato purée, chicken stock cube, paella rice, frozen peas, frozen prawns, and lemon. This easy Chicken and Chorizo Paella recipe makes a filling dinner in about 45 minutes and serves up to 4 people.
Ingredients
Instructions
- Prepare the Ingredients: First, peel and finely slice the garlic. Then, peel and roughly chop the onion. Next, peel and finely dice the carrot. After that, finely chop the parsley stalks. Finally, roughly chop the chorizo and chicken thighs.
- Cook the Base: Heat 2 tablespoons of olive oil in a large lidded shallow casserole or paella pan over medium heat. Then, add the garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika. Fry for around 5 minutes, stirring regularly to mix the flavors well.
- Add the Pepper: Deseed and chop the red bell pepper. Next, add it to the pan and cook for another 5 minutes, allowing the flavors to blend.
- Incorporate the Rice and Stock: Stir in the tomato purée and crumble in the stock cube. Then, add the paella rice and stir for a couple of minutes to let the rice absorb all the lovely flavors.
- Add Water and Simmer: Pour in 750ml (3 cups) of boiling water. Then, add a pinch of sea salt and black pepper. Next, cover with the lid and bring to a boil. After that, reduce the heat to a simmer for 15 minutes, stirring regularly to ensure even cooking. Add a splash of water if needed.
- Add Peas and Prawns: Stir in the frozen peas and prawns. Then, replace the lid and cook for another 5 minutes or until everything is hot.
- Final Touches and Serve: Season to taste with salt and pepper. Next, chop the parsley leaves and scatter them over the paella. Finally, serve the paella hot with lemon wedges on the side for squeezing over.
Notes
- Use Good Chorizo: Pick good quality chorizo because it gives the dish a lot of flavor. Look for chorizo that is firm and dark red.
- Measure Water Exactly: Use exactly 750ml (3 cups) of boiling water. Too much water makes the rice mushy, and too little makes it dry.
- Stir Often: Stir the paella often, especially from the outside in and from the inside out, to cook it evenly and stop it from sticking.
- Let it Rest: Let the paella sit for a few minutes off the heat before you serve it. This helps the flavors mix and the rice finish cooking.
- Season Last: Taste the paella before serving and add more salt and pepper if needed. This makes sure the flavors are just right.
Jamie Oliver Chicken And Chorizo Paella