Chicken and Chorizo Paella

Chicken Paella 

Following the drama and criticism Jamie Oliver received over chorizo-gate (when Spaniards attacked his inauthentic use of chorizo in the paella recipe he posted online), I did pause when planning to make this. But even if it's not traditional, I'm sorry but crisped, juicy chorizo is just too flavoursome to leave out. Maybe it's not an authentic ingredient but it's the epitome of Spanish flavours for me - especially the combination of paprika and spices, which tingle on the tongue. That is, if you take enough time to muse over the wonders of chorizo while you're devouring this delicious one-pan wonder.  

I'll be even more honest with you, there were other reservations when I put this on the week's menu, because I knew my dad would be home to join us for dinner since it was a Friday (he works away during the week, you see). Why would this be cause for hesitation, I hear you ask. 
(...Just humour me...) 

- Well, this is a tale that goes back many years to a summer holiday in Spain - the only we've ever spent there - when I was six. I'm sure you can probably tell where I'm going with this - summer holiday, paella, difficulty with translation at the local doctor's practice... 

But fear not! This recipe is 100% delicious, and completely safe - no suspicious seafood involved, much to the relief of both my fish-hating mother and my dad - and you'll have nothing but good memories from eating this fantastic paella. I promise. 

Ingredients:

• 400 g quality chorizo 

• 1 small onion

• 50 g jarred piquillo peppers 

• ½ a bunch of fresh flat-leaf parsley 

• 22 free-range chicken drumettes, or 2 chicken breasts, cubed

• 2 tablespoons extra virgin olive oil 

• 1 teaspoon smoked paprika 

• 2 tablespoon tomato pureé 

• 400 g Bomba paella rice 

• 120 ml white wine

• 750 ml organic chicken stock 

• 200 g frozen peas

• 1 lemon

Method:

1. Preheat the oven to 180ºC/gas 4.
2. Slice the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely chop the parsley.
3. Season the drumettes or chicken breasts all over with sea salt and black pepper and a pinch of paprika. Place a 30cm ovenproof sauté pan over a medium-high heat, add the oil, then add the chicken drumettes, in batches, and brown well on all sides. Remove the chicken from the pan and set aside.
4. Add the chorizo and onions to the pan, and cook until the onions are softened – about 4 minutes. Add the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.
5. Add the rice to the pan and stir well to coat it evenly with the tomato mixture. Cook the rice for about 3 minutes.
6. Add the wine, stir through and bring to the boil. Once the rice has absorbed the wine, add 750ml hot water or stock, then stir in the peas and half the parsley. Arrange all of the chicken on top of the rice, in a spoke pattern.
7. Bring the paella back to the boil then transfer to the oven and bake, uncovered, for 20-30 minutes, or until the rice is nice and tender. (If using chicken breasts I would err on the side of shorter cooking time so that they don't dry out, so 20 minutes at most, but check the rice is cooked and that the chicken is cooked through, with no pink meat.) 
8. Remove the paella from the oven, cover lightly with foil and leave to rest for about 10 minutes. 
9. Serve with the rest of the parsley on top and lemon wedges on the side; I love to zest some lemon over the top too, if you have a fine grater. 

Recipe adapted from Jamie Oliver's "chicken 'paella'"