Jamie Oliver’s Chorizo and Chicken Paella is a vibrant, flavorful twist on the classic Spanish dish. Paella itself hails from Valencia, where it’s traditionally made with seafood or a combination of meats. Jamie’s version takes it up a notch by adding chorizo and chicken, both of which bring their unique smokiness and depth of flavor to the dish. It’s a one-pan meal that’s rich in spices, hearty and perfect for feeding a crowd or enjoying with family.
The key to Jamie’s take on paella is the balance of flavors and textures. The smoky chorizo mingles beautifully with the juicy chicken while the saffron-infused rice soaks up all the goodness. It’s a fantastic dish if you’re after something filling, satisfying and bursting with flavor.
Jamie Oliver Chorizo And Chicken Paella Recipe
Ingredients Needed
To recreate Jamie Oliver’s Chorizo and Chicken Paella, here’s a rundown of the essentials:
- Chicken Thighs – Bone-in, skin-on thighs are perfect. They keep the meat juicy and tender while cooking.
- Chorizo – Spanish chorizo is the best for this dish. Its smokiness and spice add an incredible depth to the paella.
- Rice – You’ll need paella rice (or sometimes Arborio rice). This rice absorbs all the flavors and gives the dish that authentic texture.
- Saffron – A key ingredient for that traditional golden color and earthy flavor. A little goes a long way, so don’t go overboard.
- Garlic – Fresh garlic cloves give a punchy, aromatic base.
- Onion – Sweet and mild, balancing the stronger flavors of the chorizo and saffron.
- Bell Peppers – Red and yellow peppers bring sweetness and color.
- Tomatoes – Fresh and ripe tomatoes for that juicy, tangy flavor.
- Chicken Stock – A good quality stock brings all the flavors together.
- Olive Oil – For sautéing and adding richness to the dish.
- Lemon – To squeeze over the dish before serving, for a fresh, zesty kick.
Equipment Needed
When making this paella, having the right tools makes all the difference. Here’s what you’ll need:
- Large Paella Pan – Ideally, a flat, wide pan with low sides. This ensures the rice cooks evenly. But if you don’t have one, a wide skillet or a large, deep frying pan will work too.
- Wooden Spoon – For stirring without damaging the pan’s surface.
- Sharp Knife – For chopping the chicken, vegetables and chorizo.
- Chopping Board – To prep everything safely and efficiently.
- Measuring Cups/Spoons – Especially useful for the rice, saffron and stock. Precision is key for the best result.
- Lid or Aluminum Foil. To cover the pan towards the end of cooking, allowing the rice to steam and soften.
How To Make Jamie Oliver’s Chorizo And Chicken Paella
Here’s a step-by-step guide to creating this mouth-watering dish:
- Prep the Ingredients: Start by chopping the chicken into bite-sized pieces, slicing the chorizo and dicing the onion, garlic, bell peppers and tomatoes.
- Brown the Chicken and Chorizo: In a large paella pan, heat up some olive oil over medium-high heat. First, add the chicken pieces. Sear them until golden brown and almost cooked through. Remove and set aside. Next, toss in the sliced chorizo and let it release its oils and become slightly crispy.
- Cook the Vegetables: Add the onion, garlic and peppers to the pan, stirring occasionally until they soften. The chorizo’s flavor will infuse the veggies, creating a rich base for the paella.
- Add the Tomatoes and Spices: Stir in the chopped tomatoes and cook them down until they’re soft. Add the rice and saffron. Mix everything well so the rice gets coated in the oils and flavors.
- Pour in the Stock: Add the chicken stock to the pan and bring it to a simmer. Let it cook without stirring too much. this helps form the crispy bottom layer of rice known as the socarrat.
- Simmer and Steam: Once the stock has been absorbed, nestle the chicken back into the rice. Cover the pan with a lid or some aluminum foil and let it simmer gently for about 20-25 minutes. The rice should absorb the flavors and the chicken will finish cooking.
- Let It Rest: Once the paella is done, take it off the heat and let it sit, covered, for 5-10 minutes. This helps the flavors settle and the rice firm up.
- Serve: Squeeze fresh lemon juice over the top before serving. This adds a refreshing touch that brightens all the rich flavors.
What I Learnt
Making Jamie Oliver’s Chorizo and Chicken Paella taught me a few important lessons in the kitchen:
- Patience Pays Off: Paella isn’t a dish to rush. Letting it simmer and not stirring too much really lets the rice soak up the flavors and develop that crispy socarrat at the bottom.
- Use Quality Ingredients: The chorizo and saffron are essential to this dish. Don’t skimp on them as they’re what really make the flavors pop.
- Layering Flavors: The dish really relies on building flavors from the ground up. Brown the meat, sweat the vegetables and don’t skip the step of letting the rice soak in all the goodness.
- The Importance of Resting: Allowing the paella to sit before serving is key. It helps the rice firm up and makes it easier to serve without falling apart.
Recipe Tweaks For Jamie Oliver’s Chorizo And Chicken Paella
Jamie Oliver’s Chorizo and Chicken Paella is already packed with flavor but there are a few simple tweaks you can make to personalize it to your tastes or try something new. Here are a few ideas:
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Swap the Protein
If you’re not into chicken or want to switch it up, seafood works really well in paella. Shrimp, mussels or even fish like cod or salmon can replace the chicken. For a completely different vibe, try adding some chorizo with a good cut of lamb. It’ll bring a new richness.
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Spice it Up
You can crank up the heat by adding some chili flakes or fresh chili to the mix. Jamie’s recipe uses paprika but a dash of smoked paprika or hot paprika adds a deeper, more complex flavor. If you’re feeling adventurous, throw in a little bit of saffron to really elevate that paella feel.
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Vegetarian Option
For a vegetarian twist, remove the meat entirely and load the dish with more vegetables. Try roasted bell peppers, peas, mushrooms or even artichokes. You’ll still get the robust flavors but with a completely plant-based approach.
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Broth and Stock
The stock is crucial for flavor. If you have homemade chicken or vegetable stock, that’s ideal. But if you’re going store-bought, try to find a high-quality, low-sodium version. Add a splash of white wine for extra depth or for a more Mediterranean taste, throw in a bit of lemon juice or zest.
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Texture Variations
A lot of paella recipes call for a crispy bottom layer of rice, known as socarrat. If you want to nail this, let the rice cook for a few extra minutes at the end but don’t stir it! The crispy layer gives the paella that toasty, caramelized crunch.
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Add Some Greens
Try topping your finished dish with fresh herbs, like parsley, cilantro or basil, for a fresh contrast to the rich, savory flavors. A handful of fresh spinach, stirred in just before serving, could also bring some color and nutrition.
Storage Tips For Leftovers
Leftovers of Jamie Oliver’s Chorizo and Chicken Paella are gold. It tastes even better the next day as the flavors continue to mingle and deepen. Here’s how to keep your paella fresh and flavorful:
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Cool It Quickly
The sooner you can get your leftovers to a cool temperature, the better. Aim to store the paella in the fridge within two hours of cooking. If you’re in a hurry, spread it out on a baking sheet to cool it faster before transferring it to an airtight container.
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Storage Container
Store the paella in an airtight container to prevent it from drying out or absorbing unwanted smells. It’s best to use a glass or BPA-free plastic container.
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Fridge Life
The paella will keep in the fridge for up to 3 days. If you know you won’t finish it in that time, it’s better to freeze portions of it right away.
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Freezing
You can freeze paella for up to 2 months. To freeze, place the paella in a container or freezer bag, squeezing out as much air as possible. When you’re ready to eat it, defrost it in the fridge overnight, then reheat on the stove with a splash of stock to bring back the moisture.
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Reheating
When reheating, it’s important not to overdo it so the rice doesn’t dry out. Heat it gently over low heat, adding a little water or stock to keep it moist. If you’re using a microwave, cover it loosely with a damp paper towel to help retain moisture.
What To Eat With Jamie Oliver’s Chorizo And Chicken Paella?
Paella is already quite a filling dish but pairing it with a few sides can elevate the meal to another level. Here are some ideas:
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Simple Salad
A light, crisp salad with a simple lemon vinaigrette is a perfect contrast to the richness of the paella. You could go with mixed greens, some arugula or a classic Mediterranean salad with cucumbers, tomatoes and olives.
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Garlic Bread
Who can resist garlic bread with a flavorful paella? A warm, crusty baguette spread with butter, garlic and parsley goes perfectly with the dish. The bread can be used to scoop up any remaining bits of rice at the end.
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Grilled Vegetables
A side of grilled veggies would complement the smokiness in the chorizo. Consider grilling zucchini, eggplant or asparagus with olive oil, salt and a bit of lemon.
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Chilled White Wine
Paella pairs really well with a chilled glass of white wine. A dry, crisp wine like a Sauvignon Blanc, Albariño or even a Spanish Verdejo brings the right balance to the meal. If you’re feeling fancy, a sparkling wine or cava can give the dish a festive touch.
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Sautéed Greens
A side of sautéed spinach, kale or even Swiss chard adds some earthy flavors and makes for a well-rounded meal. You can just cook the greens with a little garlic and olive oil for an easy side dish.
FAQs
Can I Use A Different Type Of Sausage Instead Of Chorizo?
Yes, you can swap chorizo for other sausages like Italian or even smoked sausage, but it will change the flavor a bit.
Do I Need A Special Pan To Make Paella?
A traditional paella pan is ideal, but a wide, shallow frying pan works just fine!
Can I Make This Paella Ahead Of Time?
It’s best fresh, but you can prepare the ingredients ahead of time and cook it when you’re ready.
