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
Number Of Ingredients 15
- 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
BEER CAN CHICKEN RECIPE | JAMIE OLIVER RECIPES
I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
Total Time 1 hours 35 minutes
Number Of Ingredients 16
- I first roasted chicken like this when I visited the US – the steam from the beer creates the most amazingly juicy results.
- Preheat the oven to 200ºC/400ºF/gas 6. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.
- Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
- Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.
Nutrition Facts : Calories 261 calories, FatContent 11.2 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 34.2 g protein, CarbohydrateContent 7.3 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.3 g fibre
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