BEEF AND CHORIZO RECIPE RECIPES

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CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES



Chicken and chorizo paella recipe | Jamie Oliver recipes image

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 my humble, great-value expression of one.

Total Time 50 minutes

Yield 4

Number Of Ingredients 15

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

Steps:

    1. 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.
    2. 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.
    3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
    4. 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.
    5. Pour in 750ml of boiling water and add a pinch of sea salt and black 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.
    6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
    7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Nutrition Facts : Calories 494 calories, FatContent 12 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 26.5 g protein, CarbohydrateContent 75.7 g carbohydrate, SugarContent 8.5 g sugar, SodiumContent 1.6 g salt, FiberContent 5.7 g fibre

CHORIZO & POTATO HASH RECIPE | JAMIE MAGAZINE RECIPES



Chorizo & potato hash recipe | Jamie magazine recipes image

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
olive oil
2 large free-range eggs

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley.
    3. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
    4. Add the potatoes and cook for 5 minutes more, then crack the eggs on top.
    5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
    6. Sprinkle with sea salt, black pepper and the parsley, to serve.

Nutrition Facts : Calories 491 calories, FatContent 25.2 g fat, SaturatedFatContent 8.7 g saturated fat, ProteinContent 26.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 2.6 g salt, FiberContent 5.7 g fibre

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EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES
An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
From recipes.sainsburys.co.uk
Total Time 35 minutes
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Calories 580 calories per serving
  • Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

    Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

    Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

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CHICKEN AND CHORIZO PAELLA RECIPE | JAMIE OLIVER RECIPES
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 my humble, great-value expression of one.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 494 calories per serving
    1. 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.
    2. 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.
    3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
    4. 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.
    5. Pour in 750ml of boiling water and add a pinch of sea salt and black 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.
    6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
    7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
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CHICKEN CHORIZO RECIPE | JAMIE OLIVER RECIPES
Quick to prepare, this is a brilliant recipe to whack in the oven while you get on with other things.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 590 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the onion, peel and finely grate the garlic and deseed and roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop the stalks. Roughly chop the chorizo.
    3. Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once hot, add the onion, garlic, pepper, parsley stalks, chorizo and paprika. Cook for around 5 minutes, or until starting to soften, stirring regularly.
    4. Add the rice, then stir everything around until the rice is coated in all the lovely flavoured oil. Pour in the passata and stock, then add the zest and juice of 1 lemon.
    5. Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the bubbling dish. Put a tight fitting lid on top, then place in the oven to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through. Loosen with a splash of boiling water, if needed.
    6. Finely chop the parsley leaves, then sprinkle over the top. Cut the remaining lemon into wedges for squeezing over. Delicious served with a crisp green salad.
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BEEF EMPANADAS RECIPE | STUART O'KEEFFE | FOOD NETWORK
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Category appetizer
  • Cook's Note: You can substitute your favorite pie crust recipe for store-bought. Make enough for two crusts.
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EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES
An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain
From recipes.sainsburys.co.uk
Total Time 35 minutes
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Calories 580 calories per serving
  • Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

    Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

    Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

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