Description
Jamie Oliver’s Chicken and Chorizo Paella is a Spanish-style rice dish that combines the rich flavors of chicken, spicy chorizo, and saffron-infused rice, cooked together in a single pan. Unlike traditional paella, which often includes seafood, this version focuses on the hearty combination of chicken and chorizo, making it a perfect choice for those who prefer meat-based dishes. The result is a vibrant, colorful dish that’s bursting with flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 200g (7 oz) chorizo, sliced
- 4 chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 300g (10.5 oz) paella rice (or Arborio rice)
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric (or a pinch of saffron threads)
- 1 liter (34 fl oz) hot chicken stock
- 1 can (400g/14 oz) diced tomatoes
- Salt and pepper, to taste
- A handful of fresh parsley, chopped
- Lemon wedges, for serving
Instructions
Step 1: Cook the Chorizo and Chicken
- Heat the Oil: In a large frying pan or paella pan, heat the olive oil over medium heat.
- Cook the Chorizo: Add the sliced chorizo to the pan and cook for 3-4 minutes until it releases its oils and becomes slightly crispy. Remove the chorizo from the pan and set aside, leaving the oil in the pan.
- Brown the Chicken: In the same pan, add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside with the chorizo.
Step 2: Sauté the Vegetables
- Cook the Onion and Garlic: In the same pan, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
- Add the Bell Peppers: Stir in the sliced red and yellow bell peppers and cook for another 3-4 minutes until they begin to soften.
Step 3: Cook the Paella
- Add the Rice: Stir in the paella rice and cook for 1-2 minutes until the rice is well-coated with the oil and begins to turn translucent.
- Add Spices: Stir in the smoked paprika and ground turmeric (or saffron threads) until evenly distributed.
- Add Stock and Tomatoes: Pour in the hot chicken stock and diced tomatoes, stirring to combine. Season with salt and pepper to taste.
- Simmer the Paella: Return the cooked chicken and chorizo to the pan, arranging them evenly on top of the rice. Bring the mixture to a gentle simmer and cook uncovered for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Avoid stirring the rice too much to allow a crispy crust (socarrat) to form on the bottom.
Step 4: Serve the Paella
- Garnish with Parsley: Sprinkle the chopped parsley over the paella for a burst of freshness.
- Serve with Lemon: Serve the paella hot, with lemon wedges on the side for squeezing over the top.