I still remember the first time I tried Jamie Oliver’s Chicken and Chorizo Paella. It was a rainy evening, and I had just finished a long day of work. A friend of mine invited me over for dinner and casually mentioned she was making paella. Now, being a fan of Spanish cuisine, I was intrigued but also skeptical. Would it be the real thing?
When I walked into her kitchen, the smell hit me first. It was earthy, smoky, and mouthwatering. There was something about the sizzling chorizo and chicken that made me forget all about the weather outside. By the time I took the first bite, I knew this recipe would be a go-to for me.
Jamie Oliver’s paella isn’t just a recipe-it’s a celebration of flavors. It’s bold, comforting, and surprisingly simple to make. Today, I want to share this experience with you. So let’s break it down, step by step.
Jamie Oliver’s Chicken And Chorizo Paella Recipe
Jamie’s approach to paella is a mix of tradition and practicality. He sticks to the classic ingredients-chicken, chorizo, saffron, and rice-but adds his twist to make it a bit more approachable. This paella doesn’t require a special paella pan (though it helps!) and can easily be made in a large skillet or shallow frying pan.
What I love about this dish is how each ingredient has a role in creating the perfect balance of flavors. The chicken gives it substance, the chorizo adds richness, and the rice absorbs all that delicious, smoky goodness. There’s something about the saffron too-its vibrant color and subtle flavor just bring the dish to life.
Ingredients Needed
Let’s get down to the basics. Here’s what you’ll need:
- Chicken thighs: Preferably bone-in and skin-on for the best flavor.
- Chorizo: Spanish or Portuguese, the spicier the better. It’s the heart and soul of the dish.
- Rice: Short-grain rice works best-think Arborio or a paella-specific variety.
- Saffron: A pinch of this golden spice goes a long way in giving your paella its characteristic color and flavor.
- Bell peppers: Red and yellow for sweetness and a pop of color.
- Tomatoes: Fresh and ripe, diced.
- Onion and garlic: Classic flavor builders.
- Chicken stock: You want a rich, flavorful stock to soak into the rice.
- Olives: For that salty, briny kick.
- Lemon: To brighten everything up right before serving.
How To Make Jamie Oliver’s Chicken And Chorizo Paella
When I first made this paella, I was pleasantly surprised by how easy it was to pull off. Here’s how you do it:
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Prepare Your Ingredients
- Slice the chicken into pieces, chop the chorizo, dice the bell peppers, and crush the garlic.
- Warm the saffron in a little hot water to bring out its flavors.
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Cook The Chicken
- Heat a bit of oil in a large pan. Brown the chicken pieces on all sides, then remove them and set them aside.
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Cook The Chorizo
- In the same pan, add the chorizo and cook it until it’s nice and crispy. This helps release all the tasty oils that will flavor the rice.
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Build The Flavor Base
- Add onion, garlic, and bell peppers to the pan. Sauté until they soften.
- Stir in the tomatoes, followed by the rice. Let the rice soak up all the flavors for a couple of minutes.
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Add The Stock
- Pour in the chicken stock and saffron water. Bring it to a simmer. The liquid should just cover the rice. Let it cook for 10 minutes.
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Simmer And Serve
- Add the chicken back into the pan, making sure it sits on top of the rice. Let it cook for another 20 minutes, or until the rice is tender and the liquid is absorbed.
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Finish It Off
- Before serving, toss in the olives and squeeze some fresh lemon juice over the top.
It’s as simple as that! The flavors come together beautifully, and the texture is perfectly tender and rich.
Ingredient Science Spotlight
There’s a little bit of science in every dish, and in paella, the ingredients work in harmony to create something more than the sum of their parts.
- Chorizo: The fat from the chorizo doesn’t just flavor the chicken. It seeps into the rice, making each grain rich and savory.
- Saffron: This spice is loaded with antioxidants and adds that distinct flavor that’s both floral and earthy. It’s a critical part of any paella, helping to create depth in the dish.
- Rice: Paella rice is special because it absorbs liquid without becoming mushy. It’s starchier than regular rice and helps hold all the flavors.
The interplay of these ingredients, especially with the right timing, is what makes the dish so rich and balanced.
Expert Tips
- Don’t stir too much: One of the keys to paella is letting the rice form a crust at the bottom. Stirring too much can prevent that.
- Use a shallow pan: A wider pan helps the rice cook evenly and absorb the flavors better. If you don’t have a paella pan, a large frying pan works too.
- Rest the dish: Let the paella sit for 5-10 minutes before serving. This allows all the flavors to settle.
- Adjust the heat: If you want a more crispy bottom (the socarrat), increase the heat towards the end of cooking. Just be careful not to burn it.
Recipe Variations
While Jamie’s recipe is a classic, here are a few ways you can make it your own:
- Seafood twist: Add shrimp or mussels for a seafood version. Just be sure to adjust the cooking time for delicate seafood.
- Vegetarian: Swap the chicken and chorizo for roasted veggies and a few beans. It still gives you the same flavor base without the meat.
- Spicy: If you like heat, toss in some chili flakes or extra spicy chorizo.
Final Words
Cooking Jamie Oliver’s Chicken and Chorizo Paella is more than just following a recipe; it’s about embracing the process and letting the ingredients come together. It’s a dish that feels comforting yet exciting, and it’s perfect for sharing with friends or family.
Every time I make this, it reminds me of that first rainy evening when I discovered how transformative a single meal can be. There’s a warmth to paella that makes you feel at home, no matter where you are.
FAQs
Can I Use Other Types Of Meat In This Paella?
Yes, you can swap the chicken for pork or even seafood like prawns for a different twist.
How Long Does It Take To Make Jamie Oliver’s Chicken And Chorizo Paella?
It usually takes around 45 minutes to an hour, depending on how quickly you prep the ingredients.
Can I Make This Paella Ahead Of Time?
It’s best served fresh, but you can prepare most of the ingredients in advance and cook it later for a quicker meal.