Jamie Oliver's Chicken and Chorizo Paella
Ingredients
- 2 lb chicken breasts or legs (thighs and drumsticks)
- 0.3 cup plain flour for dusting
- 2 tbsp olive oil
- 4 oz chorizo, sliced
- 6 slices pancetta, rind removed
- 1 onion, finely diced
- 4 cloves garlic, finely chopped
- 2 large pinches saffron threads
- 2 quart hot chicken stock
- 1 tsp smoked paprika
- 1 0.1 lb paella rice
- 1 bunch flat-leaf parsley, stalks and leaves chopped separately
- 2 handful frozen peas
- 10 precooked jumbo tiger prawns
- 1 lemon, cut into wedges
Instructions
- 1
Preheat oven to 375°F (190°C). Cut chicken pieces in half if large and remove bones. Coat with seasoned flour.
- 2
Heat olive oil in a large, hot shallow pan. Brown chicken on all sides. Transfer to a roasting tray and bake in oven for 30 minutes.
- 3
Sprinkle saffron into half the hot stock and set aside.
- 4
In the large pan over medium heat, cook pancetta and chorizo for a few minutes. Add onion, garlic, parsley stalks and paprika. Cook for 5 minutes until softened.
- 5
Add the rice and stir until coated. Pour in all the stock (including saffron stock) and bring to a boil.
- 6
Add the oven-baked chicken pieces to the pan. Cook over medium heat for 15–20 minutes without stirring, until rice absorbs most of the liquid.
- 7
Add frozen peas and prawns. Cover with foil and cook 5 more minutes. Squeeze lemon juice over, garnish with parsley leaves and serve from the pan.