This Nigella Chicken and Chorizo Paella is a Spanish rice dish featuring savory chicken, robust chorizo, and spices. blends garlic, onion, chicken thighs, chorizo, and paella rice in a flavorful dish. With a total cooking time of 45 minutes, it serves four.
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💗 Reasons To Add This Recipe To Your Repertoire
- Bold Flavors. Rich chorizo and smoked paprika infuse depth.
- Effortless Prep. Simple steps, minimal fuss for a complex dish.
- Versatile. Adaptable with seafood or veggies for variety.
- Family-Sized. Feeds a group in under an hour.
❓ What Is Nigella Chicken And Chorizo Paella Recipe?
Nigella Chicken and Chorizo Paella is a Spanish rice dish with chicken, chorizo, vegetables, and spices. It’s a colorful and tasty mix with smoky paprika, tender chicken, and strong chorizo. It’s called “paella” after the shallow pan it’s cooked in, and it’s a mainstay of Spanish cooking known for its rich flavors and satisfying texture.
🍗 Nigella Chicken And Chorizo Paella Ingredients
- 2 cloves of garlic
- 1 onion
- 1 carrot
- ½ a bunch of fresh flat-leaf parsley (15g)
- 70 g quality chorizo
- 2 free-range chicken thighs, skin off, bone out
- olive oil
- 1 teaspoon sweet smoked paprika
- 1 red pepper
- 1 tablespoon tomato purée
- 1 organic chicken stock cube
- 300 g paella rice
- 100 g frozen peas
- 200 g frozen peeled cooked prawns, from sustainable sources
- 1 lemon
🍛 Nigella Chicken And Chorizo Paella Instructions
- Peel the garlic and cut it into thin slices. Peel the onion and carrot and cut them into large chunks. Cut the parsley leaves into small pieces. Next, cut the chorizo and chicken thighs into larger pieces.
- On medium heat, add a lug of oil to a large shallow casserole or paella pan with a lid. Add the garlic, onion, carrot, parsley leaves, chorizo, chicken, and paprika. Fry for about 5 minutes, stirring often.
- Cut the pepper into small pieces and add them to the pan. Cook for another 5 minutes.
- Add the stock cube and mix it in with the tomato purée. Next, add the rice and stir it for a few minutes to let it soak up all the goodness.
- Bring 750 ml of water to a boil and add a little black pepper and sea salt. Put the lid on and bring it to a boil. Then lower the heat and cook for 15 minutes. Stir the mixture often from the outside in and the inside out, and add a little water if needed.
- Add the peas and prawns and mix them in. Then put the lid back on and cook for another 5 minutes, or until everything is hot.
- Once the seasonings are just right, chop the parsley leaves and sprinkle them over the paella. Serve with lemon wedges on the side to squeeze over.
💭 Recipe Tips
- Choose the right rice. Choose Bomba or Calasparra short-grain Spanish rice for the perfect texture without mush.
- Manage spice levels. Add smoked paprika or reduce chorizo spiciness to balance heat and flavor.
- Patience is key. Stop stirring the paella and allow the rice to build a crust (socarrat) at the bottom for depth.
- Rest before serving. Let the paella sit for a few minutes after cooking to blend flavors and settle the rice.
- Garnish Thoughtfully. Finish with fresh herbs, lemon, or olive oil to enhance taste before serving.
Serving Ideas For This Chicken And Chorizo Paella?
Serve with a side of garlic aioli, a fresh green salad, crusty bread, or grilled vegetables to complement the robust flavors of the paella and balance the meal.
🎚 Storage Guidelines For Chicken And Chorizo Paella?
- In The Fridge. Store the Nigella Chicken and Chorizo Paella in an airtight container in the refrigerator for up to three days.
- In The freezer. To freeze, cool the paella completely, transfer it to a freezer-safe container or resealable bag, ensuring it’s airtight, and freeze for up to three months.
🥵 How To Reheat Chicken And Chorizo Paella?
- On The Stovetop. Add a splash of broth, cover, and reheat gently, stirring occasionally to prevent sticking, for even distribution of heat.
- In The Oven. Cover with foil, reheat at 350°F, checking after 10 mins, ensuring it’s evenly warmed without drying.
- In The Microwave. Sprinkle with water, cover with a damp paper towel, and heat in short bursts, stirring in between for consistency.
FAQs
Is It Necessary To Use Paella Rice, Or Can Other Types Be Substituted?
Paella rice is ideal for its ability to absorb flavors without becoming mushy; alternatives like Arborio or short-grain rice work but may affect the texture.
How Do I Prevent The Rice From Becoming Mushy In The Paella?
Control heat, avoid over-stirring, and use the right rice-to-liquid ratio for distinct grains and prevent mushiness.
Can I Prepare Chicken And Chorizo Paella In A Slow Cooker Or Instant Pot?
Possible in a slow cooker or Instant Pot with adjusted liquid and cooking times; may differ in texture but retains flavors.
How Do I Prevent The Paella From Sticking To The Pan?
Use a paella pan or a wide skillet, oil the pan evenly, avoid excessive stirring, and let the rice form a crust naturally.
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Nigella Chicken And Chorizo Paella Nutrition Facts
Amount Per Serving
- Calories: 494
- Fat: 12g
- Saturates: 3.3g
- Sugars: 8.5g
- Salt: 1.6g
- Protein: 26.5g
- Carbs: 75.7g
- Fiber: 5.7g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Chicken And Chorizo Paella
Description
This Nigella Chicken and Chorizo Paella is a Spanish rice dish featuring savory chicken, robust chorizo, and spices. blends garlic, onion, chicken thighs, chorizo, and paella rice in a flavorful dish. With a total cooking time of 45 minutes, it serves four.
Ingredients
Instructions
- Peel the garlic and cut it into thin slices. Peel the onion and carrot and cut them into large chunks. Cut the parsley leaves into small pieces. Next, cut the chorizo and chicken thighs into larger pieces.
- On medium heat, add a lug of oil to a large shallow casserole or paella pan with a lid.
- Add the garlic, onion, carrot, parsley leaves, chorizo, chicken, and paprika. Fry for about 5 minutes, stirring often.
- Cut the pepper into small pieces and add them to the pan. Cook for another 5 minutes.
- Add the stock cube and mix it in with the tomato purée. Next, add the rice and stir it for a few minutes to let it soak up all the goodness.
- Bring 750 ml of water to a boil and add a little black pepper and sea salt. Put the lid on and bring it to a boil. Then lower the heat and cook for 15 minutes. Stir the mixture often from the outside in and the inside out, and add a little water if needed.
- Add the peas and prawns and mix them in. Then put the lid back on and cook for another 5 minutes, or until everything is hot.
- Once the seasonings are just right, chop the parsley leaves and sprinkle them over the paella. Serve with lemon wedges on the side to squeeze over.
Notes
- Choose the right rice. Choose Bomba or Calasparra short-grain Spanish rice for the perfect texture without mush.
- Manage spice levels. Add smoked paprika or reduce chorizo spiciness to balance heat and flavor.
- Patience is key. Stop stirring the paella and allow the rice to build a crust (socarrat) at the bottom for depth.
- Rest before serving. Let the paella sit for a few minutes after cooking to blend flavors and settle the rice.
- Garnish Thoughtfully. Finish with fresh herbs, lemon, or olive oil to enhance taste before serving.