I originally read through Jamie Oliver’s recipe on http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/ and I then tweaked it for my own liking. So here is what I did to make my paella with the help of Jamie Oliver.
Put yourself in the kitchen for about an hour to cook up a pan of Paella for the family to enjoy around the dinner table and around the tv on the couch. This recipe will serve 4 – 5 people for the night.
- 500g Chicken thigh fillet sliced
- 2 Chorizos sliced
- 2 Squid tubes sliced
- 1 onion
- 4 – 5 cloves of garlic
- 4 carrots sliced
- 2 tomatoes diced
- 1 can of tomato puree
- 1 cup frozen peas
- Parsley bunch
- 4 – 5 teaspoon smoked paprika
- 500 g arborio rice
- 1L chicken stock
Finely chop the onion and cloves and garlic. In a deep large pan on medium heat fry the onion and garlic in a good dollop of oil until light brown.
Throw in the sliced chorizos and 1/2 cup of roughly cut parsley, keep on the heat until the oils from the chorizos have filled the pan and the chorizos are lightly fried. Add the sliced chicken fillets and the smoked paprika, continue to stir the chicken until all cooked.
Add in the carrots, tomatoes and stir through the tomato puree and increase heat. Cook for another 2 – 3 minutes.
Pour in the chicken stock and add the arborio rice. You will need to keep this on medium heat for around 30 minutes to allow time for the rice to absorb the stock and soften. If needed pour in a little bit of hot water at time if paella is too thick and dry. Add 3 teaspoons of sugar.
Just before the paella is completed add in the squid tubes and cook for another 5 minutes.
Season with salt and pepper to your liking.
Throughout your cooking stir constantly to prevent burning of the paella. Usually at the bottom of the pan you will find crusted paella, don’t throw it away. Eat it! It is absolutely delicious, a crunchy smokey toasted paella piece.
Remember to serve with lemon as this will create a delicious tangy hit to your paella.
Eat well and keep warm!
❤ Little K Kitchen