Chicken & chorizo paella

2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley , (15g)
70 g quality chorizo
2 free-range chicken thighs , skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns , from sustainable sources
1 lemon


  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
  2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
    Deseed and chop the pepper, then add to the pan for a further 5 minutes.
  3. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  4. Pour in 750ml of boiling water and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
  5. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
  6. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.


Jamie Oliver’s chicken and chorizo paella recipe is a tasty, humble great-value expression of paella. Enjoy!

Source: Chicken & chorizo paella | Rice recipes | Jamie Oliver

Food Safari’s paella | Seafood recipes | Spanish food | SBS Food


  • 2red capsicums, 1 left whole, 1 finely chopped
  • 10saffron threads
  • salt
  • 3 tbspolive oil
  • 1onion, finely chopped
  • 2garlic cloves, crushed
  • 1large tomato, peeled and finely chopped
  • 300 gchicken breast or thigh fillets, diced
  • 200 gsquid, diced
  • 300 gcalasparra rice
  • 750 mlfish stock
  • 3 tspSpanish smoked paprika
  • 4large green prawns
  • 1blue swimmer crab, halved
  • 8mussels
  • 12pippies
  • 200 gpeas
  • ⅓ cupchopped flat-leaf parsley

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180ºC. Roast the whole capsicum on a baking tray until blistered, then peel it, discard the seeds and tear the flesh into thin strips. Set aside.

Grind the saffron with some salt in a mortar.

Heat the oil in a large paella pan (or frying pan) over medium heat. Add the onion, garlic, tomato, fresh capsicum, chicken, squid and rice and stir for 1 minute. Add the stock, paprika and crushed saffron, stir for the last time and bring to the boil. When the stock boils and the grains begin to swell, lay the prawns and crab on top. Cook over medium heat for about 10 minutes until the stock has reduced enough that you can see the rice underneath. Push the mussels and pippies into the rice and cook until their shells open. Scatter with the peas, strips of roasted capsicum and parsley and cook for another 5 minutes over low heat.


• The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen.
• Do not stir the paella during main cooking.


Source: Food Safari’s paella | Seafood recipes | Spanish food | SBS Food

Italian Roasted Potatoes | Easy Delicious Recipes

Italian Roasted Potatoes Recipe

Serve 3 | Prep Time: 5 Minutes | Cook Time: 15 Minutes


1 lb baby potatoes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon bottled Italian seasoning
1/4 teaspoon salt or to taste
2 dashes paprika
1/3 cup shredded Parmesan cheese
1 teaspoon chopped parsley leaves
2 tablespoons unsalted butter, cut into small cubes


Preheat the oven to 400F. Clean and rinse the baby potatoes, drain and cut into halves.

Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy. Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.

Cook’s Note:

I used extremely small baby potatoes. If you have bigger potatoes, roast for 20 minutes or until cooked. You may also roast the potatoes right away in the oven. Just combine the olive oil, garlic, potatoes, Italian seasoning, salt and paprika with the potatoes and follow the remaining steps. Roast for 20 minutes.
Source: Italian Roasted Potatoes | Easy Delicious Recipes