Description
Jamie Oliver’s Chorizo and Chicken Paella is a flavorful rice dish that combines Spanish chorizo, chicken, and saffron with vegetables like bell peppers, peas, and tomatoes. Cooked in one pan, this dish is a rich, savory meal that’s perfect for sharing with family and friends.
Ingredients
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- 2 chicken thighs (boneless, skinless, and chopped)
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- 150g chorizo (sliced)
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- 1 onion (finely chopped)
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- 2 garlic cloves (minced)
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- 1 red bell pepper (sliced)
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- 1 yellow bell pepper (sliced)
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- 1 teaspoon smoked paprika
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- 1 pinch saffron threads (optional)
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- 300g paella rice (or arborio rice)
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- 1 can (400g) chopped tomatoes
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- 1 liter chicken stock
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- 100g frozen peas
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- 1 lemon (cut into wedges, for serving)
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- 2 tablespoons olive oil
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- Salt and pepper to taste
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- Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, deep pan over medium heat. Add the chopped chicken thighs and sliced chorizo, cooking for 5-7 minutes until the chicken is browned and the chorizo releases its oils. Remove the chicken and chorizo from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion, garlic, and sliced bell peppers for 3-4 minutes until softened. The vegetables will absorb the flavors of the chorizo and chicken, adding depth to the dish.
Stir in the smoked paprika and saffron threads (if using). Add the paella rice to the pan, stirring well to coat the grains in the oil and spices. Cook for 1-2 minutes to lightly toast the rice, enhancing its flavor.
Pour in the chopped tomatoes and chicken stock, stirring to combine. Return the cooked chicken and chorizo to the pan. Season with salt and pepper, and bring the mixture to a simmer.
Lower the heat to medium-low and let the paella cook for 20-25 minutes, without stirring, until the rice absorbs most of the liquid and becomes tender. You can shake the pan occasionally to ensure even cooking, but avoid stirring, as paella is traditionally cooked undisturbed to develop a crispy layer at the bottom.
In the final 5 minutes of cooking, scatter the frozen peas over the top of the paella. Let them cook through as the rice finishes absorbing the liquid.
Once the rice is fully cooked and the liquid has been absorbed, remove the pan from the heat. Garnish the paella with chopped fresh parsley and lemon wedges. Serve hot, squeezing the lemon juice over the paella for a burst of freshness.