My favourite paella

paella

Serves 6-8

  • olive oil

  • 2 raw iberico chorizo sausages, approximately 250g in total, thickly sliced

  • 300 g higher-welfare pork belly, skin removed, cut into 1cm pieces

  • 1 green pepper, deseeded and roughly chopped

  • 1 red pepper, deseeded and roughly chopped

  • 5 cloves garlic, peeled and roughly chopped

  • 1 onion, peeled and roughly chopped

  • 1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped

  • sea salt

  • freshly ground black pepper

  • 1 good pinch saffron

  • 400 g clams or mussels, from sustainable sources, ask your fishmonger, scrubbed clean and debearded

  • 300 g paella rice

  • 200 g jarred red peppers in oil, drained and torn into pieces

  • 400 g tinned chopped tomatoes

  • 1 litre organic chicken or vegetable stock

  • 12 large prawns, from sustainable sources, ask your fishmonger, shells on

  • 150 g squid, from sustainable sources, ask your fishmonger, cleaned and finely sliced

  • 150 g green beans, sliced very thinly at an angle

  • 1 lemon, cut into wedges

Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.



Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.



After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.

Nutritional Information

My favourite paella

With chicken, chorizo, mussels and prawns

More Mains recipes >
0 foodies cooked this
This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
Serves 6-8
1h 10m
Super easy
Print this recipe
Method

As a young boy, the idea of meat and fish together in one dish never made sense to me. But once I tried paella the combination of textures and smoky flavours completely won me over. It's one harmonious, exciting, stomach-pleasing smasher of a dish. Some locals will say you don't add chorizo, but because I love it, I'm adding it here. You can pick up a proper paella pan (like the one in the picture) at most department stores, but a large shallow pan about 30cm across will also work a treat. Without question this is one of Spain's hero dishes. Although incredibly flexible and delicious, it was never intended to be as visual and flamboyant a dish as it is. It was invented by farmers, grabbing whatever bits of meat, veg and fish they had available to them and using rice to bring it all together. Over time it's been refined and claimed by all sorts of people around Spain as their own. That's the great thing about paella, you can make it your own by taking the principle of it and adjusting it to embrace whatever ingredients are in season and around you.

Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.

Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you've got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.

After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 822
    41%
  • Carbs 55.6g
    21%
  • Sugar 9.8g 11%
  • Fat 49.8g 71%
  • Saturates 16.3g 82%
  • Protein 38.3g 85%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • olive oil

  • 2 raw iberico chorizo sausages, approximately 250g in total, thickly sliced

  • 300 g higher-welfare pork belly, skin removed, cut into 1cm pieces

  • 1 green pepper, deseeded and roughly chopped

  • 1 red pepper, deseeded and roughly chopped

  • 5 cloves garlic, peeled and roughly chopped

  • 1 onion, peeled and roughly chopped

  • 1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped, stalks finely chopped

  • sea salt

  • freshly ground black pepper

  • 1 good pinch saffron

  • 400 g clams or mussels, from sustainable sources, ask your fishmonger, scrubbed clean and debearded

  • 300 g paella rice

  • 200 g jarred red peppers in oil, drained and torn into pieces

  • 400 g tinned chopped tomatoes

  • 1 litre organic chicken or vegetable stock

  • 12 large prawns, from sustainable sources, ask your fishmonger, shells on

  • 150 g squid, from sustainable sources, ask your fishmonger, cleaned and finely sliced

  • 150 g green beans, sliced very thinly at an angle

  • 1 lemon, cut into wedges