RECIPE FOR PAELLA SEAFOOD AND CHICKEN 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

PAELLA RECIPE - BBC FOOD

Paella recipe - BBC Food image

An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo. Each serving provides 660kcal, 51g protein, 65g carbohydrate (of which 5g sugars), 20g fat (of which 6g saturates), 3.5g fibre and 2.1g salt.

Provided by Antony Worrall Thompson

Prep Time 1 hours

Cook Time 30 minutes

Yield Serves 8

Number Of Ingredients 21

Ingredients

170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, each chopped in half and browned
18 small clams, cleaned
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
50ml/2fl oz good olive oil
1 head garlic, cloves separated and peeled
12 jumbo raw prawns, in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces
5 tbsp chopped flatleaf parsley
Salt and freshly ground black pepper

Steps:

Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
Scatter the chopped parsley over the paella and serve immediately.

Nutrition Facts : Calories 660kcal, CarbohydrateContent 65g, FatContent 20g, FiberContent 3.5g, ProteinContent 51g, SaturatedFatContent 6g, SugarContent 5g

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