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.
Total Time 50 minutes
Yield 4
Number Of Ingredients 15
Steps:
- 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 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.
- 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.
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
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
Provided by Sainsbury's Team
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
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.
Nutrition Facts : Calories 580 calories, FatContent 15.7 grams, SaturatedFatContent 4.8 grams, SugarContent 5.0 grams, SodiumContent 1640.0 milligrams salt, CarbohydrateContent 60.9 grams, FiberContent 6.0 grams, ProteinContent 45.9 grams
More about "chicken and chorizo paella recipes recipes"
CHICKEN & CHORIZO PAELLA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine Spanish
Calories 563 calories per serving
- Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
CHICKEN, PRAWN AND CHORIZO PAELLA RECIPE | DELICIOUS. MAGAZ…
From deliciousmagazine.co.uk
Reviews 5
Total Time 50 minutes
Cuisine Spanish recipes
Calories 625kcals per serving
- Add the prawns, peas and the set-aside chicken and chorizo. Cook for 4 minutes more. Season, then garnish with chopped parsley and lemon wedges, if using.
PAELLA RECIPE: SEAFOOD-AND-CHICKEN WITH CHORIZO | FOOD & …
From foodandwine.com
Reviews 5
Total Time 1 hours 0 minutes
Category Paella
- Stir the cooked chicken into the rice. Cover and cook in the oven for about 5 minutes, until the paella is just heated through. Garnish with the parsley and scallion, drizzle with the remaining 1 tablespoon of olive oil and serve.
CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 858 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
- Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
- Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
- Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
- Meanwhile, gently heat the chicken stock and infuse half with the saffron.
- Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
- Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
- When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
- Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
CHICKEN AND CHORIZO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN RECIPE ...
Reviews 4.5
Total Time 1 hours 0 minutes
Category main-dish
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
QUICK PAELLA WITH CHORIZO, SHRIMP AND CHICKEN RECIPE ...
Reviews 4.5
Total Time 1 hours 0 minutes
Category main-dish
- Add the shrimp, mussels and peas and continue to cook until the rice is fluffy and the mussels have opened. Season with salt and pepper. Finish with the scallions and serve.
CHICKEN AND CHORIZO PAELLA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.6
Cuisine Spanish
- Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves.
SKILLET CHICKEN AND CHORIZO PAELLA | FOOD & WINE
From foodandwine.com
Reviews 5
Total Time 1 hours 0 minutes
Category Paella
- Return chorizo and chicken to skillet, stirring lightly to partially cover with rice; sprinkle mixture with peas (do not stir peas in). Cook, uncovered and undisturbed, over medium-low, rotating skillet occasionally to evenly distribute heat, until chicken and rice are tender and liquid is almost fully absorbed, about 20 minutes. Remove from heat; cover and let stand at room temperature until liquid is fully absorbed, about 5 minutes. Garnish with parsley and lemon wedges.
EASY CHICKEN AND CHORIZO RECIPES - OLIVEMAGAZINE
From olivemagazine.com
Category dinner
Cuisine Spanish
CHICKEN AND CHORIZO PASTA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 35 minutes
Cuisine European
Calories 714 calories per serving
Cook the pasta in a large pan of boiling water for 12 minutes. Drain and set aside.
Meanwhile, heat the oil in a large, deep frying pan. Add the onion, garlic and chorizo and fry, stirring, for 6-8 minutes until the onion and garlic are soft and golden.
Add the chicken and fry for 5-10 minutes until cooked through with no pink remaining.
Tip the pasta into the pan with the chicken mixture and stir in the crème fraîche and parsley. Squeeze over the lemon juice, mix together and serve immediately.
CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP ...
Reviews 4.8
Total Time 35 minutes
Category main-dish
Cuisine mexican
- Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;
BEST SLOW-COOKER PAELLA RECIPE - HOW TO MAKE SLOW ... - DELISH
From delish.com
Reviews 2.7
Total Time 2 hours
Category easy chicken, dinner
- In a large skillet over medium heat, heat oil. Add chicken to one side and chorizo to the other. Season chicken with salt and pepper and cook until golden, 10 minutes. (Remove chorizo if it's getting too burned.) In a large slow-cooker, add browned chicken-chorizo mixture, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken broth and white wine, then stir to combine. Cover and cook on high until rice is almost tender, stirring occasionally, 1½ to 2 hours. Remove lid and stir in shrimp and frozen peas. Cover and cook until shrimp is pink and peas warmed through, about 10 minutes more. Garnish with parsley and serve with lemon wedges.
BROWN RICE, CHICKEN, AND CHORIZO PAELLA RECIPE | ALLRECIP…
From allrecipes.com
CHICKEN AND CHORIZO PAELLA - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
PAELLA RECIPES | ALLRECIPES
From allrecipes.com
EASY ONE POT CHICKEN AND CHORIZO PAELLA - EASY PEASY FO…
From easypeasyfoodie.com
PRAWN, CHICKEN AND CHORIZO PAELLA RECIPE - BBC FOOD
From bbc.co.uk
CLASSIC SPANISH PAELLA RECIPE | PAELLA RECIPES | TESCO ...
From realfood.tesco.com
CHICKEN RECIPES - SERIOUS EATS
From seriouseats.com
PAELLA RECIPE - JO COOKS
From jocooks.com
10 BEST COOKING WITH CHORIZO SAUSAGE RECIPES | YUMMLY
From yummly.com
TRADITIONAL SPANISH PAELLA RECIPE | MYRECIPES
From myrecipes.com
SPANISH PAELLA RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY CHICKEN AND CHORIZO RISOTTO - EASY PEASY FOODIE
From easypeasyfoodie.com
SPANISH PAELLA WITH CHORIZO AND SEAFOOD | WILLIAMS SONOMA
From williams-sonoma.com
FOOD NETWORK UK | TV CHANNEL | EASY RECIPES, TV SHOWS ...
From foodnetwork.co.uk