How to: Chicken & Chorizo paella

This recipe is a Jamie Oliver original with a student approach.

 

  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • 15 g fresh flat-leaf parsley
  • 70 g chorizo
  • 2 chicken breasts
  • olive oil
  • 1 teaspoon sweet smoked paprika
  • 1 red pepper
  • 1 tablespoon tomato purée
  • 1 cube chicken stock
  • 300 g paella rice
  • 100 g frozen peas
  • 1 lemon

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.

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 salt and 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.

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Claire Stapley

Creator of helpimastudent.com

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