Chicken and chorizo paella recipe | Jamie Oliver recipes (2024)

FAQs

Should you put chorizo in paella? ›

Both Jamie Oliver and Gordon Ramsay's go-to paella recipes include peas, chicken, chorizo and prawns. But new research has found that cooks from Valencia use just ten ingredients when making their national dish, none of which are fish.

Rice is the most important ingredient in traditional paella, and choosing the right type of rice is crucial to achieving the perfect texture and flavor of the dish. Short-grain rice is preferred because it has the ability to absorb the liquid and flavors of the dish while maintaining its structure and texture.

When you're ready to serve, you can give the paella a crust. Put the pan over medium-high heat until the rice sizzles lightly and begins to smell toasted — but not burned — 2 to 3 minutes. Garnish with the parsley and serve.

Bomba is the best rice for paella. It's not only authentic to the dish, but the results are almost always perfect. Calasparra rice is an excellent substitute if you can't get your hands on bomba rice. Arborio Rice can work if you can't get bomba or Calasparra.

The broth, together with saffron and sofrito, a mix of olive oil, tomato, garlic, and paprika, are responsible for the paella's flavor. Lledo says that a cook should not overload the paella with ingredients, either meat or vegetables. He says limiting ingredients and letting each element of the dish shine is key.

A: Traditional paella doesn't contain onions, as they may make the meal a bit soggy.

Carrots: Even if you're making a vegetarian paella, that doesn't mean there's any reason to deviate from the original recipe and add extra vegetables. Carrots, mushrooms, or any other extra vegetables are not welcome in a traditional paella.

Water is actually the most-often-used liquid in “authentic” paella, but stock is in many cases better. Chicken stock is all-purpose, and a not-too-strong meat stock will work nicely, too. Fish stock is fine as long as you're including fish, and a quickly made shrimp-shell stock might be your best alternative.

5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender.

Sofrito. Sofrito is a flavorful mixture of onions, garlic, tomatoes, and peppers that is used as a base for many Spanish and Latin American dishes, including paella. It's often called the "secret ingredient" in paella, as it adds a depth of flavor and richness to the dish.

What is the secret to socarrat? ›

The rice needs to be fully cooked before it gets crispy—this is perhaps the most important step of getting the socarrat right. “In the last 5-10 minutes of the cooking time, just turn up the heat a little bit to get that bottom perfectly crusted,” says Chef Rulis.

The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, sweet paprika, saffron, garlic (optional), ...

What Kind Of Rice Do You Use To Make Paella? We love using medium grain or jasmine rice. You can also use Spanish rice if you can find it. The short, round grains are perfect for Paella and absorb liquid really well, which makes it the ideal rice for Paella.

Arborio rice – This short-grain rice is perfect for Paella because it absorbs flavors well and gives us that slightly crispy bottom layer. You can substitute it with other short-grain rice varieties like Bomba or Calasparra rice, which are traditionally used in Paella.

As you cook the chorizo, it will break apart similar to ground meat and produce grease. Consistently stir the chorizo until it has fully cooked, and drain any excess fat at the end of the cooking process.

Spanish Chorizo is a tasty and versatile product that you can eat raw or cooked in several ways: As an appetizer with bread, cheese, and wine, on its own or as part of tapas. As part of pasta dishes. As a topping on pizza.

Chorizo can be bought as a whole sausage of either soft cooking chorizo – which must be cooked before eating – or a firmer, drier cured sausage that can be sliced and eaten without cooking. It is also sold thinly sliced, like salami, to be enjoyed raw as tapas.