Jamie Oliver’s Chicken and Chorizo Paella Recipe

After a long week, the aroma of sizzling chorizo and fragrant spices wafting through my kitchen was exactly what my family and I needed. Jamie Oliver’s Chicken and Chorizo Paella recipe promised a vibrant, one-pan meal that was both easy to make and bursting with flavor – and it absolutely delivered! From the initial sizzle of the chorizo releasing its smoky oils to the final flourish of fresh parsley and lemon juice, the entire cooking process was a delight. Even my picky eaters devoured it, praising the perfectly cooked rice, tender chicken, and the delightful kick of the chorizo. This paella is not just a meal; it’s an experience – a comforting and satisfying dish that brings the warmth of Spanish sunshine right to your dinner table, even on the chilliest of British evenings. It’s quickly become a weeknight staple in our home, and I’m excited to share my experience and insights into making this fantastic recipe your own.

Jamie Oliver Chicken and Chorizo Paella: A Flavorful Feast in One Pan

Ingredients

This recipe champions simplicity and readily available ingredients, making it a fantastic choice for a quick yet impressive meal. Here’s what you’ll need to gather to recreate Jamie Oliver’s Chicken and Chorizo Paella magic:

• 2 cloves of garlic: Garlic is the aromatic backbone of countless dishes, and paella is no exception. It infuses the olive oil with its pungent flavor, setting the stage for the rest of the ingredients. Opt for fresh garlic cloves for the best flavor; pre-minced garlic often lacks the same intensity.
• 1 onion: Onions provide a foundational sweetness and depth of flavor to the paella base. A yellow onion is recommended for its balanced flavor, but white or even red onion can be used depending on your preference and what you have on hand. Roughly chopped, they soften and sweeten as they cook, creating a savory base.
• 1 carrot: Carrots add a subtle sweetness and a touch of vibrant color to the paella. Finely chopping them ensures they cook through quickly and meld seamlessly into the sofrito base. They also contribute a slight earthy note that complements the other flavors.
• ½ a bunch of fresh flat-leaf parsley (15g / 0.5 oz): Fresh parsley is essential for adding a bright, herbaceous counterpoint to the richness of the chorizo and chicken. Flat-leaf parsley, also known as Italian parsley, has a more robust flavor than curly parsley. You’ll use both the stalks and leaves in this recipe, maximizing the parsley’s aromatic contribution.
• 70g quality chorizo (2.5 oz): Chorizo is the star ingredient, imparting smoky, spicy, and savory notes that define the paella’s character. Quality chorizo is key here. Look for Spanish chorizo, either spicy (picante) or sweet (dulce), depending on your heat preference. Avoid Mexican chorizo, which is typically raw and has a different texture and flavor profile. Chorizo provides rendered fat during cooking, adding richness to the paella.
• 2 free-range chicken thighs, skin off, bone out: Chicken thighs are chosen for their superior flavor and ability to remain moist during cooking compared to chicken breasts. Free-range chicken offers better flavor and texture. Skinless and boneless thighs are convenient and reduce cooking time. Chicken adds protein and a meaty element to the paella, balancing the richness of the chorizo and seafood.
• Olive oil: Olive oil is the traditional cooking fat for paella, lending its fruity and slightly peppery notes to the dish. Use good quality olive oil, preferably extra virgin, for the best flavor. It’s used to sauté the vegetables and meats, infusing them with its aroma and creating a flavorful base.
• 1 teaspoon sweet smoked paprika: Smoked paprika is a crucial spice in paella, providing a deep, smoky flavor that is characteristic of Spanish cuisine. Sweet smoked paprika (pimentón de la Vera dulce) is recommended for this recipe to add complexity without excessive heat. It enhances the smoky notes of the chorizo and adds a beautiful reddish hue to the paella.
• 1 red pepper: Red pepper contributes sweetness, color, and a slight vegetal crunch to the paella. It complements the other vegetables and adds another layer of flavor complexity. Deseeding and chopping the pepper ensures even cooking and easy incorporation into the paella.
• 1 tablespoon tomato purée (paste): Tomato purée, or tomato paste, adds a concentrated tomato flavor and richness to the paella base. It deepens the savory notes and helps to create a flavorful sauce that coats the rice. Use good quality tomato purée for the best results.
• 1 organic chicken stock cube: Chicken stock is the liquid base for cooking the paella rice, infusing it with savory chicken flavor. Using an organic chicken stock cube ensures a clean and natural flavor. You can also use homemade or good quality store-bought chicken broth if preferred.
• 300g paella rice (10.5 oz): Paella rice, specifically Bomba rice or Calasparra rice, is essential for achieving the authentic texture of paella. These short-grain rice varieties have a high starch content and excellent absorption capabilities, allowing them to soak up the flavorful broth without becoming mushy. Using regular long-grain rice will not produce the same results.
• 100g frozen peas (3.5 oz): Frozen peas add a pop of sweetness, color, and freshness to the paella. They are a convenient and readily available ingredient. Adding them towards the end of cooking ensures they retain their vibrant green color and slightly sweet flavor.
• 200g frozen peeled cooked prawns (7 oz), from sustainable sources: Prawns, or shrimp, add a delicate seafood element to the paella, complementing the chicken and chorizo. Using frozen, peeled, and cooked prawns from sustainable sources is convenient and ensures they are cooked through quickly. Sustainable sourcing is important to consider for environmental responsibility.
• 1 lemon: Lemon wedges are served alongside the paella to add a bright, acidic finish that cuts through the richness of the dish. Fresh lemon juice squeezed over the paella just before serving enhances all the flavors and adds a refreshing zest.

Instructions: Crafting Your Chicken and Chorizo Paella

Making Jamie Oliver’s Chicken and Chorizo Paella is a straightforward process, perfect for beginners and seasoned cooks alike. Follow these step-by-step instructions to create your own flavorful paella masterpiece:

Step 1: Prep the Ingredients – The Foundation of Flavor

• Garlic and Onion: Begin by peeling the garlic cloves and finely slicing them. Finely sliced garlic infuses the oil quickly and evenly. Next, peel the onion and roughly chop it. Rough chopping is sufficient as the onion will soften and meld into the base.
• Carrot and Parsley: Peel the carrot and roughly chop it into small dice. Dice the carrot for even cooking and to blend into the sofrito base. For the parsley, separate the stalks from the leaves. Finely chop the parsley stalks – these will be cooked with the vegetables to release their aroma. Roughly chop the parsley leaves – these are reserved for garnishing at the end to provide a fresh, herbaceous finish.
• Chorizo and Chicken: Roughly chop the chorizo into bite-sized pieces. Chopping the chorizo releases its flavorful oils during cooking. Roughly chop the chicken thighs into similar bite-sized pieces. Bite-sized pieces of chicken cook quickly and evenly within the paella.

Step 2: Cook the Base – Building Layers of Flavor

• Heat the Oil: Place a large lidded shallow casserole dish or a traditional paella pan over medium heat. Add a generous “lug” of olive oil – this is Jamie Oliver’s charming way of saying a good drizzle, approximately 2-3 tablespoons. Allow the oil to heat gently until it shimmers, indicating it’s ready for cooking.
• Sauté Aromatics and Meats: Add the finely sliced garlic, roughly chopped onion, diced carrot, and finely chopped parsley stalks to the hot olive oil. Sauté these aromatics for about 3-4 minutes, stirring regularly, until the onion softens and becomes translucent and fragrant. This process, known as “sofrito,” is crucial for building the flavor base of the paella.
• Introduce Chorizo and Chicken: Add the chopped chorizo and chicken pieces to the pan. Continue to fry for another 5 minutes, stirring regularly, until the chicken begins to brown and the chorizo releases its vibrant red oils. The chorizo will render its flavorful fat, further enriching the base. The chicken browning adds depth of flavor.
• Spice it Up with Paprika: Sprinkle 1 teaspoon of sweet smoked paprika over the mixture. Stir well to ensure the spices coat all the ingredients and release their aromatic oils. Smoked paprika adds that signature smoky depth to paella.

Step 3: Add the Pepper – Sweetness and Texture

• Prepare the Red Pepper: Deseed the red pepper by cutting it in half, removing the seeds and membranes, and then chopping it into bite-sized pieces.
• Cook the Pepper: Add the chopped red pepper to the pan and cook for a further 5 minutes, stirring occasionally, until the pepper softens slightly. Cooking the pepper softens it and releases its sweetness, adding another layer of flavor and texture.

Step 4: Incorporate the Rice – The Heart of the Paella

• Tomato Purée and Stock Cube: Stir in 1 tablespoon of tomato purée (paste) and crumble in the organic chicken stock cube directly into the pan. Stir well to combine the tomato purée and stock cube with the vegetables and meats. The tomato purée adds richness and umami, while the stock cube provides the savory base for the rice to absorb.
• Add the Rice: Add 300g of paella rice (Bomba or Calasparra) to the pan. Stir for a couple of minutes, ensuring the rice is evenly coated with the flavorful mixture and absorbs the oils and spices. Toasting the rice briefly in the flavorful base helps to prevent it from becoming mushy and enhances its nutty flavor.

Step 5: Add Water and Simmer – The Magic of Paella Cooking

• Pour in Boiling Water: Carefully pour in 750ml of boiling water (approximately 3 cups) into the pan. Ensure the water is boiling to maintain the cooking temperature and speed up the process.
• Season and Simmer: Add a pinch of sea salt and black pepper to taste. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. Cover the pan tightly with the lid. Simmer gently for 15 minutes, stirring occasionally. Stirring occasionally during the initial simmering helps to distribute the rice and prevent sticking. Simmering with the lid on creates steam that cooks the rice perfectly.
• Check and Adjust Liquid: After 15 minutes, check the paella. If the rice is looking dry and the liquid has been absorbed too quickly, add a splash of extra boiling water. Paella rice should be cooked until al dente – slightly firm to the bite – and the liquid should be mostly absorbed, but still slightly moist.

Step 6: Finish the Paella – Seafood and Final Touches

• Add Peas and Prawns: Stir in 100g of frozen peas and 200g of frozen peeled cooked prawns into the paella. Ensure they are evenly distributed.
• Final Simmer: Replace the lid and cook for another 5 minutes, or until the peas are heated through, the prawns are pink and heated through, and the rice is perfectly cooked. Cooking for an additional 5 minutes ensures the seafood is heated through without becoming rubbery and the peas are tender.

Step 7: Serve – Aromatic and Flavorful Delight

• Season to Taste: Taste the paella and adjust the seasoning with salt and pepper if needed. Paella should be well-seasoned to enhance all the flavors.
• Garnish with Parsley: Chop the reserved parsley leaves and scatter them generously over the paella. Fresh parsley adds a final burst of freshness and visual appeal.
• Serve with Lemon: Serve the Chicken and Chorizo Paella immediately, with lemon wedges on the side. Encourage everyone to squeeze fresh lemon juice over their portion just before eating to enhance the flavors and add a refreshing acidity.

Nutrition Facts: Fueling Your Body with Flavor

This delicious Chicken and Chorizo Paella isn’t just a treat for your taste buds; it also offers a balanced nutritional profile. Here’s a breakdown of the key nutritional information per serving:

• Servings: 4 servings
• Calories: 672 kcal per serving

Nutritional Highlights:

• Protein-Rich: With chicken and prawns, this paella is a good source of lean protein, essential for muscle building and repair, as well as overall satiety.
• Complex Carbohydrates: Paella rice provides complex carbohydrates, offering sustained energy release and fiber for digestive health.
• Vitamins and Minerals: The vegetables (onion, carrot, red pepper, peas) contribute essential vitamins, minerals, and antioxidants, supporting overall health and well-being.
• Healthy Fats: Olive oil and the natural fats from chorizo provide healthy monounsaturated and polyunsaturated fats, beneficial for heart health when consumed in moderation.

Important Note: Calorie and nutritional information can vary slightly depending on the specific brands and types of ingredients used, as well as portion sizes. This information is an estimate based on the provided recipe ingredients.

Preparation Time: From Prep to Plate in Under an Hour

One of the beauties of this Jamie Oliver paella recipe is its efficiency. It’s designed for busy weeknights without compromising on flavor. Here’s a breakdown of the time commitment:

• Prep time: 10 minutes
  • This includes peeling and chopping vegetables, preparing the chicken and chorizo, and gathering all your ingredients. The streamlined prep makes this recipe quick to get started.
• Cook time: 30 minutes
  • This encompasses the sautéing of vegetables and meats, simmering the rice, and cooking the seafood. The relatively short cook time makes it ideal for a weeknight meal.
• Rest time: Minutes (Minimal to none recommended for optimal serving temperature)
  • While some paella recipes benefit from a short rest, this recipe is best served immediately to enjoy the prawns at their peak tenderness and the paella at its optimal temperature.
• Total time: 40 minutes
  • From start to finish, you can have a flavorful and satisfying Chicken and Chorizo Paella on your table in just 40 minutes.

How to Serve: Elevating Your Paella Experience

Serving your Chicken and Chorizo Paella is just as important as the cooking process itself. Here are some ideas to enhance your paella meal and create a truly memorable dining experience:

• Classic Lemon Wedges: As the recipe suggests, always serve paella with plenty of fresh lemon wedges. The bright acidity of lemon juice squeezed over the paella just before eating is essential to balance the richness and enhance all the flavors.
• Crusty Bread: Serve warm, crusty bread alongside the paella for soaking up the flavorful juices and sofrito at the bottom of the pan. A baguette, ciabatta, or sourdough bread would be excellent choices.
• Green Salad: A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the paella. A salad with mixed greens, tomatoes, cucumbers, and a lemon vinaigrette would be ideal.
• Spanish Olives and Marinated Vegetables: Offer a selection of Spanish olives, marinated artichoke hearts, or roasted peppers as appetizers or side dishes to complement the Spanish theme.
• Spanish Wine: Pair your paella with a crisp Spanish white wine like Albariño or a light-bodied Spanish red wine like Rioja or Garnacha for an authentic culinary experience.
• Sangria: For a festive touch, serve homemade or store-bought sangria alongside the paella. The fruity and refreshing flavors of sangria pair beautifully with the savory paella.
• Alioli: A traditional Spanish garlic mayonnaise, Alioli, is a fantastic accompaniment to paella. Its creamy, garlicky flavor adds another layer of richness and flavor complexity.
• Roasted Vegetables: If you want to add more vegetables, consider serving roasted vegetables like asparagus, bell peppers, or zucchini alongside the paella.

Additional Tips for Paella Perfection

While Jamie Oliver’s recipe is already beginner-friendly, these additional tips will help you elevate your Chicken and Chorizo Paella to the next level:

1. Quality Ingredients Matter: Using high-quality ingredients, especially chorizo and paella rice, makes a significant difference in the final flavor and texture of your paella. Invest in good quality Spanish chorizo and Bomba or Calasparra rice for the best results.
2. Don’t Over Stir: Once you add the rice and water, avoid stirring the paella too much. Stirring too frequently can release excess starch from the rice, making it mushy. Stir initially to distribute the rice and ingredients, then let it simmer undisturbed.
3. Achieve Socarrat (Optional but Delicious): Socarrat is the prized crispy, slightly burnt layer of rice at the bottom of a paella pan. To achieve socarrat, increase the heat slightly during the last few minutes of cooking and listen for a gentle crackling sound. Be careful not to burn the paella completely. This step is optional but adds a wonderful textural element.
4. Customize Your Seafood: Feel free to customize the seafood according to your preferences and availability. You can add mussels, clams, squid, or a mix of seafood instead of or in addition to prawns. Remember to adjust cooking times accordingly for different types of seafood.
5. Vegetarian Paella Variation: To make a vegetarian version, omit the chicken, chorizo, and prawns. Increase the amount of vegetables, such as artichoke hearts, mushrooms, asparagus, or green beans. Use vegetable stock instead of chicken stock. You can also add vegetarian chorizo alternatives for a smoky flavor.

Frequently Asked Questions (FAQ) – Ingredients Edition

Navigating the ingredients for paella can sometimes raise questions. Here are answers to some common queries related to the ingredients in Jamie Oliver’s Chicken and Chorizo Paella:

Q1: Can I use regular long-grain rice instead of paella rice?

A: While you can use long-grain rice, it’s not recommended for authentic paella. Paella rice varieties like Bomba or Calasparra are specifically designed to absorb liquid without becoming mushy, resulting in the characteristic slightly firm texture of paella. Long-grain rice may become too soft and sticky. If you must substitute, short-grain risotto rice (like Arborio) is a better alternative, but paella rice is still the best choice.

Q2: What type of chorizo should I use?

A: For this recipe, Spanish chorizo is essential. Look for cured Spanish chorizo, either spicy (picante) or sweet (dulce), depending on your spice preference. Avoid Mexican chorizo, which is typically raw and has a different flavor and texture profile. Spanish chorizo is dry-cured and imparts a smoky, paprika-rich flavor that is crucial to paella’s authenticity.

Q3: Can I use chicken breast instead of chicken thighs?

A: While you can technically use chicken breast, chicken thighs are highly recommended for paella. Chicken thighs have more fat and connective tissue, which renders during cooking, resulting in more flavorful and moist chicken. Chicken breast can become dry and less flavorful in paella. If using chicken breast, consider cutting it into larger pieces and being careful not to overcook it.

Q4: Can I use fresh prawns instead of frozen prawns?

A: Yes, you can use fresh prawns if they are available and of good quality. If using fresh prawns, add them to the paella in the last 5-7 minutes of cooking, ensuring they are cooked through until pink and opaque. Frozen prawns are convenient and work well in this recipe, but fresh prawns can offer a slightly sweeter flavor.

Q5: Can I substitute frozen peas with canned peas or fresh peas?

A: Frozen peas are recommended for this recipe due to their convenience and vibrant color retention. Canned peas tend to be softer and can lose their bright green color. Fresh peas are also a good option, but they require shelling and may need to be blanched briefly before adding to the paella. Frozen peas strike a good balance of convenience, flavor, and texture.

By following this detailed guide, you’re well-equipped to create a truly delicious and authentic Jamie Oliver Chicken and Chorizo Paella. Enjoy the process, savor the aromas, and most importantly, relish the flavors of this fantastic one-pan meal with family and friends!

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