0 0

Share it on your social network:

Or you can just copy and share this url

Chicken and Chorizo Paella

Features:
  • Spicy
Cuisine:

For those meat lovers a chicken and chorizo paella recipe with BIG flavour served with crispy, succulent chicken legs. Great for dinner parties.

  • 1 hour
  • Serves 6
  • Medium

Ingredients

Directions

Share

For those of you that aren’t too crazy on seafood, this paella recipe is for you! I’m not a fish or seafood person but I really do love the flavours and texture of paella. This Chicken and Chorizo Paella recipe uses intense flavours and is served with extra crispy, juicy chicken. It is so filling, you can feed many people so it is great for dinner parties. I have had paella in Spanish restaurants, I and many people say that this recipe beats them all.

This Chicken and Chorizo Paella recipe was derived from Jamie Oliver’s Chicken Seafood Paella recipe. Jamie Oliver has always been my biggest inspiration as a chef and inspired me right at the beginning of my cooking journey to cook more delicious food. His recipes always promise big flavour and use the best quality ingredients. This recipe is exactly that – BIG flavour.

You can also make this recipe your own, include the seafood if you like it. Leave out the peas of you don’t like peas. Do it however you like it. Make it veggie by leaving out the meats. Chorizo is made with garlic and smoked paprika, thats what gives that amazing flavour so you can just add a little more more garlic and paprika to ensure big flavour.

Let me know what you think in the comments below!

Like big flavour? You may also like Moroccan Chickpea and Turkey Curry

Steps

1
Done

Preheat the oven to 190ºC/375ºF/gas 5

2
Done

On a large chopping board or piece of baking paper lay out your chicken legs and season well with salt and pepper. Dust the skin with plain flour. Heat a tablespoon of olive oil in large pan on medium - high heat and add the chicken legs skin side down for a couple of minutes each. Transfer them to an oven tray and put it into the oven for 20 minutes or until cooked.

3
Done

Dice the onion, finely chop the garlic, dice the bacon and slice the chorizo. Put a large pan or paella pan on medium heat and fry the chorizo and bacon until golden and crispy. Remove from the pan and put onto a plate. To the same pan fry the onion and garlic gently until soft about 5 minutes. While the onion is cooking, boil the kettle and make your chicken stock. Add the saffron to your chicken stock and stir.

4
Done

Once the onion is cooked add the bacon and chorizo back to the pan, add the rice and paprika, stir for 20 seconds then add half of your chicken stock to the pan. Stir and cover the pan with kitchen foil. Cook for 20 minutes on a low simmer.

5
Done

After 20 minutes turn the oven off and allow your chicken legs to keep warm in the oven. Add the rest of your stock, recover with foil and cook for another 10 minutes. You may want to stir.

6
Done

After 10 minutes add the peas and prawns, recover and cook for a further 10 minutes. Once all of the water has been absorbed serve with the chicken legs, scatter fresh parsley on top and a squeeze of lemon.

Emma-Jane

Web Designer, Photographer & Health Foodie

Blueberry and Almond Banana Bread Sliced
previous
Blueberry And Almond Banana Bread
Banana, Oat & Date Caramel Muffins
next
Banana and Oat Muffins
Blueberry and Almond Banana Bread Sliced
previous
Blueberry And Almond Banana Bread
Banana, Oat & Date Caramel Muffins
next
Banana and Oat Muffins

Add Your Comment