This easy and delicious Chicken and Chorizo Paella from Jamie Oliver is a vibrant, one-pan meal packed with flavor. It’s quick to make, nutritious, and perfect for busy weeknights. You can easily swap in common ingredients, making it a flexible and satisfying dish the whole family will enjoy!
Ingredients Needed
- 2 cloves of garlic
- 1 onion
- 1 carrot
- ½ a bunch of fresh flat-leaf parsley (15g / 0.5 oz)
- 70g quality chorizo (2.5 oz)
- 2 free-range chicken thighs, skin off, bone out
- Olive oil
- 1 teaspoon sweet smoked paprika
- 1 red pepper
- 1 tablespoon tomato purée (paste)
- 1 organic chicken stock cube
- 300g paella rice (10.5 oz)
- 100g frozen peas (3.5 oz)
- 200g frozen peeled cooked prawns (7 oz), from sustainable sources
- 1 lemon
How To Make Chicken and Chorizo Paella
- Prep the ingredients: Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Cook the base: Heat a lug of olive oil in a large lidded shallow casserole or paella pan over medium heat. Add the garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika, and fry for around 5 minutes, stirring regularly.
- Add the pepper: Deseed and chop the red pepper, then add it to the pan and cook for a further 5 minutes.
- Incorporate the rice: Stir through the tomato purée (paste) and crumble in the stock cube. Add the rice and stir for a couple of minutes to let it absorb the lovely flavors.
- Add water and simmer: Pour in 750ml boiling water (about 3 cups) and add a pinch of sea salt and black pepper. Cover with the lid and bring to a boil, then reduce the heat to simmer for 15 minutes, stirring occasionally and adding a splash of water if needed.
- Finish the paella: Stir in the peas and prawns, replace the lid, and cook for another 5 minutes, or until everything is heated through.
- Serve: Season to taste, chop the parsley leaves and scatter them over the paella. Serve with lemon wedges on the side for squeezing over.
Recipe Tips
- Don’t skip stirring: Stir the rice regularly as it simmers. This helps it absorb all the flavors and ensures it doesn’t burn or stick to the bottom.
- Adjust the water: If the rice seems too dry during cooking, add a little more boiling water. Keep the rice moist but not too soupy.
- Thaw prawns properly: If using frozen prawns, make sure they’re fully thawed before adding them to the dish to avoid releasing too much water into the paella.
- Let it rest: Once the paella is done, let it sit for a couple of minutes before serving. This helps the flavors to settle and gives the rice a chance to firm up.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken and Chorizo Paella cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze it, allow the paella to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating.
- Reheat: Heat the paella in a large pan over medium heat, adding a splash of water or broth to keep it moist. Stir occasionally, and cook for about 5-7 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (of 4 servings)
- Calories: 672
- Total Fat: 32g
- Saturated Fat: 7g
- Cholesterol: 96mg
- Sodium: 1044mg
- Potassium: 751mg
- Total Carbohydrate: 63g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 39g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken and Mushroom Pasta
- Jamie Oliver Tunisian Prawn Spaghetti
- Jamie Oliver Chicken Balti
- Jamie Oliver Chicken Tandoori
Jamie Oliver Chicken and Chorizo Paella
Description
This easy and delicious Chicken and Chorizo Paella from Jamie Oliver is a vibrant, one-pan meal packed with flavor. It’s quick to make, nutritious, and perfect for busy weeknights. You can easily swap in common ingredients, making it a flexible and satisfying dish the whole family will enjoy!
Ingredients
Instructions
- Prep the ingredients: Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Cook the base: Heat a lug of olive oil in a large lidded shallow casserole or paella pan over medium heat. Add the garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika, and fry for around 5 minutes, stirring regularly.
- Add the pepper: Deseed and chop the red pepper, then add it to the pan and cook for a further 5 minutes.
- Incorporate the rice: Stir through the tomato purée (paste) and crumble in the stock cube. Add the rice and stir for a couple of minutes to let it absorb the lovely flavors.
- Add water and simmer: Pour in 750ml boiling water (about 3 cups) and add a pinch of sea salt and black pepper. Cover with the lid and bring to a boil, then reduce the heat to simmer for 15 minutes, stirring occasionally and adding a splash of water if needed.
- Finish the paella: Stir in the peas and prawns, replace the lid, and cook for another 5 minutes, or until everything is heated through.
- Serve: Season to taste, chop the parsley leaves and scatter them over the paella. Serve with lemon wedges on the side for squeezing over.
Notes
- Don’t skip stirring: Stir the rice regularly as it simmers. This helps it absorb all the flavors and ensures it doesn’t burn or stick to the bottom.
- Adjust the water: If the rice seems too dry during cooking, add a little more boiling water. Keep the rice moist but not too soupy.
- Thaw prawns properly: If using frozen prawns, make sure they’re fully thawed before adding them to the dish to avoid releasing too much water into the paella.
- Let it rest: Once the paella is done, let it sit for a couple of minutes before serving. This helps the flavors to settle and gives the rice a chance to firm up.
Jamie Oliver Chicken and Chorizo Paella