Before diving into the depths of Jamie Oliver’s chicken paella recipe, let’s consider what can elevate your dining experience. Paella pairs beautifully with a chilled glass of dry white wine. A Sauvignon Blanc or a dry Vermentino will cut through the richness and enhance the overall flavors. If you’re feeling adventurous, a light rosé can also complement the dish splendidly.
Want a non-alcoholic option? Sparkling water with a splash of lemon juice gives a refreshing counterbalance. And if you’re entertaining, why not pair it with some fresh crusty bread? It’s perfect for mopping up those delightful juices left on your plate. Now, let’s get to the star of the show.
I remember the first time I tasted paella. It was a sun-soaked afternoon, and the aroma wafting from the kitchen was pure magic. That dish, brimming with colors and flavors, instantly transported me to a bustling Spanish market. Jamie Oliver’s chicken paella takes this traditional dish and adds a twist, making it approachable for home cooks like us.
Beyond the ingredients, this recipe speaks to the heart of gathering together. When you prepare paella, you aren’t just cooking; you’re creating memories. That’s what makes his version special – it’s not just food; it’s an experience.
What Is Jamie Oliver’s Chicken Paella?
Jamie Oliver’s take on chicken paella incorporates vibrant flavors and accessible ingredients. This dish is a crowd-pleaser, balancing smoky chorizo with tender chicken and fresh vegetables. The colors are as lively as the tastes, showcasing the best of Mediterranean cooking right in your kitchen.
The magic starts with good-quality paella rice, known for its unique ability to absorb flavors while remaining al dente. Alongside the robust chicken and chorizo, sweet peas and bell peppers add a touch of brightness, making every bite something to savor.
What Is the Flavor Profile of This Dish?
The flavor profile of Jamie Oliver’s paella is vibrant and lively. Here’s how those flavors come together:
Savory: The chicken and chorizo contribute a deep, savory foundation. The chorizo lends a slight spice, enhancing the dish’s heartiness.
Smoky: Spanish smoked paprika adds an essential smoky note, transporting you straight to a sun-drenched Spanish plaza.
Fresh: The bell peppers and peas breathe life into the dish, offering a fresh contrast to the richness of the meat.
Citrus: A hint of lemon zest brightens everything, lifting the heavy notes and adding a refreshing twist.
Umami: The homemade chicken broth and tomato paste infuse a wonderful umami element, ensuring you won’t be able to resist going back for seconds.
Why You’ll Love This Dish
First off, it’s all about the experience. Cooking paella is like hosting a party in your kitchen. There’s something special about gathering around a colorful dish, its aroma filling the room. Here’s why this recipe stands out:
Simplicity: Many traditional paella recipes are laden with complex techniques, but Jamie simplifies the process. Even if you’re a beginner, you’ll find comfort in these straightforward instructions.
Flavor Explosion: Each bite bursts with flavor. The combination of spices, herbs, and quality ingredients creates a delightful culinary experience.
Flexibility: This recipe is versatile. You can easily customize it. Prefer seafood? Swap chicken for shrimp. Want to make it vegetarian? Toss in your favorite seasonal veggies.
Make-Ahead Friendly: Prepare it in advance. The flavors deepen as it sits, allowing for stress-free entertaining.
Feeding a Crowd: The generous servings mean you’ll have enough to delight your family or friends. Perfect for gatherings!
Ingredients
Let’s get to what you need to create this mouth-watering dish. Gather the following:
- 22 free-range chicken wingettes
- 2 tablespoons cold-pressed extra virgin olive oil
- 400g Bomba or Calasparra paella rice
- 1 small red onion, finely diced
- 3 cloves garlic, minced
- 400g artisanal chorizo, sliced
- 1 teaspoon Spanish smoked paprika
- 50g fire-roasted piquillo peppers, chopped
- 120ml dry white wine
- 2 tablespoons rich tomato paste
- 100g diced roasted red bell peppers
- 750ml homemade chicken broth
- 200g tender garden peas, frozen
- ½ a bunch of fresh Italian parsley, chopped
- 1 organic lemon, zested and juiced
Step-by-Step Instructions
Cooking paella can seem intimidating, but I promise you, it’s easier than you think. Let’s break it down.
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Having everything ready to go makes a world of difference. Chop, dice, and measure. This is essentially your mise en place.
Step 2: Sauté the Chicken
In a large, heavy pan or paella pan over medium heat, add the olive oil. Once hot, add the chicken wingettes and sauté until golden brown, about 5-6 minutes. Don’t rush this step; that golden color adds depth to the flavor.
Step 3: Add the Chorizo
Once your chicken is nicely browned, toss in the sliced chorizo. The chorizo will render its delicious fat, infusing the dish with flavor. Stir for about 3-4 minutes until it releases its oils and becomes slightly crispy.
Step 4: Onion and Garlic
Next, add the finely diced red onion and minced garlic. Sauté until the onion softens, about 5 minutes. You want everything to caramelize gently, coaxing out the natural sugars.
Step 5: Mix in the Spices
Sprinkle in the smoked paprika, mixing it well with the onion and chorizo. The aroma will be intoxicating. Trust me; this is where the magic happens.
Step 6: Rice Time
Add the paella rice to the pan, stirring to coat each grain with the flavorful mixture. Toast the rice for about 2 minutes to bring out its nuttiness.
Step 7: Introduce the Liquids
Pour in the white wine, stirring continuously to help the rice absorb the liquid. Then follow with the tomato paste, fire-roasted piquillo peppers, roasted red bell peppers, and broth. Don’t forget to scrape the bottom of the pan. That’s where all those wonderful flavors are hiding!
Step 8: Let It Simmer
Bring the mixture to a gentle simmer. Cook without stirring for 15-20 minutes. This allows the rice to absorb the liquid and form that beautiful crust at the bottom known as socarrat.
Step 9: Add the Peas
Once the rice is nearly cooked, sprinkle the frozen peas over the top. They’ll steam as the paella finishes cooking.
Step 10: Final Touches
After about 5 more minutes, check if the rice is al dente and most of the liquid is absorbed. At this point, remove the pan from heat. Give it a drizzle of lemon juice and toss in the chopped parsley.
Tips & Tricks
Here are some handy tips to ensure your paella is a triumph:
Use the Right Pan: A wide, shallow pan is essential. It promotes even cooking and allows the rice to develop socarrat.
Quality Ingredients Matter: Good quality chicken and chorizo will elevate your dish significantly.
Don’t Stir Once in Simmering: Resist the urge. Stirring breaks down the rice and will prevent the formation of that coveted crust.
Flavor Boost: If you have time, let it sit for 5-10 minutes after cooking. The flavors meld beautifully during this resting period.
Leftovers Can Shine: If you have leftovers, they can be great for lunch the next day. Just reheat and enjoy!
Nutrition Information
How Can You Store This Chicken Paella?
You can store leftovers in an airtight container in the fridge for up to three days. Just remember to let it cool completely before sealing it up.
To reheat, simply add a splash of broth or water to help revive the flavors and moisture. Cover and warm it on the stove over low heat until heated through.
Ingredient Alternatives
In case you find yourself missing something from the ingredient list, here are some acceptable substitutes:
Chicken: If you don’t have wingettes, boneless chicken thighs work great. They stay moist and flavorful.
Chorizo: In a pinch, use smoked sausage for a similar flavor profile. Just sauté it a bit longer to get some crispiness.
Rice: You can substitute with arborio rice, which will create a creamier texture. It won’t yield the same result but will be delicious nonetheless.
Jamie Oliver Chicken Paella Recipe
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Having everything ready to go makes a world of difference. Chop, dice, and measure. This is essentially your mise en place.
- In a large, heavy pan or paella pan over medium heat, add the olive oil. Once hot, add the chicken wingettes and sauté until golden brown, about 5-6 minutes. Don’t rush this step; that golden color adds depth to the flavor.
- Once your chicken is nicely browned, toss in the sliced chorizo. The chorizo will render its delicious fat, infusing the dish with flavor. Stir for about 3-4 minutes until it releases its oils and becomes slightly crispy.
- Next, add the finely diced red onion and minced garlic. Sauté until the onion softens, about 5 minutes. You want everything to caramelize gently, coaxing out the natural sugars.
- Sprinkle in the smoked paprika, mixing it well with the onion and chorizo. The aroma will be intoxicating. Trust me; this is where the magic happens.
- Add the paella rice to the pan, stirring to coat each grain with the flavorful mixture. Toast the rice for about 2 minutes to bring out its nuttiness.
- Pour in the white wine, stirring continuously to help the rice absorb the liquid. Then follow with the tomato paste, fire-roasted piquillo peppers, roasted red bell peppers, and broth. Don’t forget to scrape the bottom of the pan. That’s where all those wonderful flavors are hiding!
- Bring the mixture to a gentle simmer. Cook without stirring for 15-20 minutes. This allows the rice to absorb the liquid and form that beautiful crust at the bottom known as socarrat.
- Once the rice is nearly cooked, sprinkle the frozen peas over the top. They’ll steam as the paella finishes cooking.
- After about 5 more minutes, check if the rice is al dente and most of the liquid is absorbed. At this point, remove the pan from heat. Give it a drizzle of lemon juice and toss in the chopped parsley.
Nutrition
Notes
- Use the Right Pan: A wide, shallow pan is essential. It promotes even cooking and allows the rice to develop socarrat.
- Quality Ingredients Matter: Good quality chicken and chorizo will elevate your dish significantly.
- Don’t Stir Once in Simmering: Resist the urge. Stirring breaks down the rice and will prevent the formation of that coveted crust.
- Flavor Boost: If you have time, let it sit for 5-10 minutes after cooking. The flavors meld beautifully during this resting period.
- Leftovers Can Shine: If you have leftovers, they can be great for lunch the next day. Just reheat and enjoy!
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Jamie Oliver’s chicken paella recipe is a culinary adventure that’s waiting for you. The combination of flavors and textures creates a dish perfect for gatherings, weeknight dinners, or even impressing that special someone.
Its vibrant colors will draw guests in, while the aromas will keep them coming back for another helping. You have the essential tools to craft this classic with your own twist. So roll up your sleeves, grab those ingredients, and let the delightful world of paella unfold before you. Happy cooking!