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Jamie Oliver Chicken and Chorizo Paella

Jamie Oliver Chicken and Chorizo Paella Recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-chicken-and-chorizo-paella/