CHORIZO PASTA RECIPE RECIPES

Name: Chicken & chorizo paella
Total time: 50 min
Yield: 4
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 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

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

Ingredients

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 PASTA RECIPE - BBC FOOD

Chorizo pasta recipe - BBC Food image

This one-pan chorizo pasta from Eat Well for Less is quick, simple and speedy dinner. A true family favourite with less washing up. Each serving provides 411 kcal, 20g protein, 62g carbohydrates (of which 9g sugars), 11g fat (of which 4g saturates), 7g fibre and 1g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 6

Number Of Ingredients 13

Ingredients

150g/5½oz chorizo, roughly chopped
4 garlic cloves, finely chopped
4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped
160g/5½oz button mushrooms, halved
400g tin chopped tomatoes
3 tbsp tomato purée
1 tsp dried red chilli flakes
2 tbsp red wine vinegar
450g/1lb spaghetti, broken in half
1 litre/1¾ pints boiling water
sea salt and freshly ground black pepper
1 large handful basil leaves, roughly chopped
30g/1oz Parmesan, freshly grated

Steps:

Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes.
Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasionally.
Add the chopped tomatoes, tomato purée, chilli flakes and red wine vinegar. Stir in the spaghetti, pour in the boiling water and stir well.
Bring to the boil, reduce the heat, cover with a lid and simmer for 12–15 minutes, or until the pasta is al dente, and the liquid has reduced to a thick sauce. Stir the mixture occasionally to make sure that the pasta is under the liquid and not sticking together.
Stir in three quarters of the basil and plenty of black pepper
Serve with the Parmesan and remaining basil.

Nutrition Facts : Calories 411kcal, CarbohydrateContent 62g, FatContent 11g, FiberContent 7g, ProteinContent 20g, SaturatedFatContent 4g, SugarContent 9g

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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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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.

See details

CHORIZO PASTA RECIPE - BBC FOOD

This one-pan chorizo pasta from Eat Well for Less is quick, simple and speedy dinner. A true family favourite with less washing up. Each serving provides 411 kcal, 20g protein, 62g carbohydrates (of which 9g sugars), 11g fat (of which 4g saturates), 7g fibre and 1g salt.
From bbc.co.uk
Reviews 4.7
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Calories 411kcal per serving

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CHICKEN CHORIZO RECIPE | JAMIE OLIVER RECIPES

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.
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See details

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