Jamie Oliver

Chicken & chorizo paella

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Chicken & chorizo paella

Serves 4
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    543
    27%
  • Fat
    14.1g
    20%
  • Saturates
    4.3g
    22%
  • Protein
    31.4g
    70%
  • Carbs
    70.6g
    27%
  • Sugar
    8.6g
    10%
  • Salt
    2g
    33%
  • Fibre
    4.4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Nutrition per serving
  • Calories
    543
    27%
  • Fat
    14.1g
    20%
  • Saturates
    4.3g
    22%
  • Protein
    31.4g
    70%
  • Carbs
    70.6g
    27%
  • Sugar
    8.6g
    10%
  • Salt
    2g
    33%
  • Fibre
    4.4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • 15 g fresh flat-leaf parsley
  • 70 g chorizo
  • 2 skinless, boneless higher-welfare chicken thighs
  • olive oil
  • 1 teaspoon sweet smoked paprika
  • 1 red pepper
  • 1 tablespoon tomato purée
  • 1 cube chicken stock
  • 300 g paella rice
  • 100 g frozen peas
  • 200 g frozen peeled cooked prawns
  • 1 lemon
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Method

I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like this humble, great value expression of one.

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. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Deseed and chop the pepper, then add to the pan for a further 5 minutes.

Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Jamie's top tip: My advice here is simple – delicious as this dish is, if you’re feeling a bit flush, adding 6 mussels, 6 clams and any extra bits of fish you can afford is only going to make it even more of a celebration.

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