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© David Loftus
paella
main courses | serves 4-6Preheat the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 30 minutes.
Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.
Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
ingredients
• 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered
• sea salt and freshly ground black pepper
• plain flour, for dusting
• olive oil
• 100g chorizo, sliced
• 6 slices pancetta or streaky bacon
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 litres hot chicken stock, preferably organic
• 2 large pinches of saffron
• 1 heaped teaspoon smoked paprika
• 500g paella rice
• small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
• 2 handfuls peas, fresh or frozen
• 10 king prawns
optional: 500g mussels, scrubbed
• optional: 2 small squid, halved and scored
• sea salt and freshly ground black pepper
• plain flour, for dusting
• olive oil
• 100g chorizo, sliced
• 6 slices pancetta or streaky bacon
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 litres hot chicken stock, preferably organic
• 2 large pinches of saffron
• 1 heaped teaspoon smoked paprika
• 500g paella rice
• small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
• 2 handfuls peas, fresh or frozen
• 10 king prawns
optional: 500g mussels, scrubbed
• optional: 2 small squid, halved and scored
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Por otra parte existe una receta tambien de la cominidad Valenciana, que es arroz al horno y quizas lo que ha hecho Jaime, se parece un poco , esta lleva tocino, chorizo, morcillas y costillas de cerdo, pero nunca, nunca lleva mariscos y se cuece en el horno.............
Yo invito a Jaime a que se venga unos dias a España y yo una simple ama de casa, le enseñaria unas cuantas recetas de las que si son típicas Españolas...............
un saludo.
At the spanish east coast, from Girona till Murcia, any small village cook a little bit differnt rice.
Paella is the name of the large pan, but the classical rice can be cooked in very differnt types of container, even in a terracotta bowl.
As you have done in Italy, please try to go to spanish coast and learn about them. It was a exciting experience for you and your team.
As any one comment before me, Spain now is the country with more high categorie restaurants of the world. The best one, El Bulli, may be is not a real restaurant. But...
Spain is the best country in the world to eat fish well cooked. In Japan do not cooked it.
Have you eat "Bacalao al pil-pil"? There is nothing similar in any country.
Chorizo is better to eat dry or fried, not in paella.
Please come to us and discover the other real mediterranean food.
I really enjoy your recipies and your way to cook. Thank's for your energy
JH
yum
I bought a massive paella dish in Spain and this recipe woz perfect made it in.
I added red peppers (when the stock went in) and left out the chorizo. Yummy!
jamie oliver meals are based in the most simple cuisine in the word: the italian ( although is healthy)he cooks with lots of species, hot sauces that kills every single flavour and taste of the dish, fish , meat or whatever. one chef that bases his cook in italian cuisine it's a fake.
for ignorants:
5 of the best first ten restaurants in the world are spanish. the best one in the world is spanish and it´s named bulli
3 of the best are french. so, read a little bit and learn how to eat.
for the one that says that a paella is spanish dustbin in a pan I would say that needs to go to a professional doctor to watch seriously his unflavour and rabbage tongue. baby your tongue is made just to eat rats.
this recipe is for Payela, a British concoction that has some Spanish elements in it, such as chorizo. The only similarity with the valencian dish called paella (pronounced PA-EH-JAH) is that both contain rice and that the name sounds vaguely similar.
Best
JJBoulas
Regarding the comments, it's obvious some people haven't read all the comments. There is a lot of repetition.
I think there is nothing wrong in adapting recipes (i love the way jamie does it) but i also think that it is good to let know the traditional way too.
So what if he's changed the recipe a little? its still going to taste great.
just dont want to waste that half box of aborio after last week's rissotto practice.
OK so it may not be an authentic Paella, so what, this sounds lovely i and i will be definitely making it.
It may be a bit different, but instead of complaining why not just give it a go, you never know you may just like it and actually put a smile on your face.
Thanks Jamie for yet another lovely looking recipe, i cant wait to try it this weekend:O)
To everyone else complaining - where - on this page does it say Spanish or even Traditional?
Cooking is about making a dish your own and this does it perfectly! Food would get quite boring if you didnt experiment! This is Jamie's interpretation of Paella so stop complaining and cook this recipe, you'll love it!
I'll be trying this tonight, it sounds great :)
I hold out some sympathy toward the Spanish people who have posted here - there is an original Paella, however, I'm sure there's an original Ragu sauce too, but that doesn't stop it being one of the most popular Italian dishes with a remarkable amount of variations.
I suppose if a Spanish cook put choritzo or bacon into a Lancashire Hot Pot, the British would we be offended.
Interesting...
Stop moaning and get cooking !! (with or without Chorizo)
But I have to say that call to this dish Paella is a sin!! Why in the name of paella people makes this things?? Why don´t you call this dish Rice with bla bla bla? To call this dish paella is like if I say that risotto is paella...
Paella is made from rabbit and chicken, and a kind of bean called Garrofon and green beans (not the rounded but the plains ones)....
And the most important for me is what we called el socarraet, it is a fine layer of rice, crispy and delicious, so we dont put a lot of rice in the paella...
but anyway I dont doubt about your recipe.... I am sure it was awesome as well...
And despite of many touristic places mix the meat and the seafood (even here in Valencia), the original way, my grandma way is not mixing those ingredients...
thanks for ur advices!
It is okay if you want to try new things and explore, but that's not a paella, or as someone else said... I can pour baken beans to my cafe latte, but.. call it an english breakfast? no, I cant. Well, I can, but im not saying what goes...
The word Spanish is used worldwide for South America as well as for Spain, and truth is that we, despite of loving each other hugely and sharing some bits of language, have nothing in common in what comes to food, Spain does NOT like spicy flavours or hot sauces. We are fully mediterranean and will always go for a subtle fragant flavour rather than a spicy hot food. What you would call paella there has nothing to do with a Spanish paella as it's been known in Spain thru the years.
We are not the "Europe-mexicans", we're more like the "Italian-spanish-speakers". That's how it feels here and I think that's a concept you have mistaken. Other than that I buy every single book that goes out in here and I just love how you treat food and how you cook anything. But Paella, well, leave it for us...I'd invite to come to Spain when you're feeling like you're so out of it and so you get to know us and our foods better. Watching "Spain...On the Road Again" with Mario Batali and Gwyneth Paltrow may help getting to know us better...It really seems like you've got a total wrong concept of us...
Thanks for listening and even if I sounded grumpy, Im just trying to keep things straight!
p.s. I dont think you can find Dog anywhere in Europe. I've traveled up and down all over Spain and never been offered dog...and if I ever do I will report this to Health Department and Im sure they will never see the light of day again..that's just as insane as if I said I went to Uk and got offered gorilla for meal...wtf
Thanks
I for one think that the fact that Jamies paella has no mention of being spanish, although adapted from a well known ancient recipe from Spain, shouldn't be taken as an insult, it could be argued your ancestors would be offended that you had shunned their recipes in search of ones on the internet! Jamie keep on doing what you do best, you have made a huge difference to Britain, as well as getting our kids eating healthy school dinners, well done!
Other than that, it sounds yummy, but yes, I would suggest to change the name for something like, South American Paella? Someone from Colombia said it was the way you cook it over there? I am Spanish and just have tried the Spanish recipe.
And where the heck did someone here ate DOG in a Paella???
Just thought I`d drop you a line to tell you how absolutely gorgeous your paella is!
I lived in Spain a while ago and its bringing back some v.good memories, thanx and keep up all your hard work, we luv ya!!!!
Please, I hope you continue cookin' as you do, because you inspire a lot of young people like me to enjoy cooking and to enjoy the country, the ingredients and the food.
Best wishes. Toni
I'm Spanish. I'm from Seville, I love cooking and, most of all, I love the way you cook. That's it. The first time I heard about japanese food I said "Oh my God! non-cooked fish!! But when I tried it, I couldn't stop eating. What I mean is that sometimes we usually critic things without been tasted. I also made "Paella" at home, Paella is not only from Valencian People but a national dish, I made my own Paella, the same as every home in Spain. You said in your recipe "Paella" not "Valencian Paella". Don't change, keep creating, and please, keep loving food the way you do. Love. Mayte
Paella and rice from the original one to the seafood one, but nothing to do with this!!
Paella rice is call Calasparra o Bomba and are the varieties of rice that you find in the Spanish region of Valencia where the Paella is from.
cheers!
Call this Jamie's recipe as "Paella" is so basic. It's just like if you say only "Pizza" or "Sandwich". I suggest to change this recipe's name from "Paella" to "Chorizo Paella" or something.
Looks delicious... :)
Please be acurate when talk about paella.
The chorizo gives it a lovely flavour, it is quite nice, as well as the onions, this recipe is really yummy!!
PS. we don't use bacon, never bacon!!
You have no idea about making paella or any spanish food, you are saying things that are not true about the food in my country. You are a phamton not a chef.gordon
The above dish is not a Paella it is Try-ella which for me comes very short of what is required for my authentic taste buds.
These kind of recepies might be usefull for unskilled and quite frankly lazy dinner ladies but for me I need a dish that gives me a little bit more for my enjoyment.
Anyway, I can't wait to try all your dishes. Even this one sound delicious, but you should never dare to call it paella. Chorizo and Bacon are, of course, forbidden.
Philippa - I don't know where you ate, but I seriously doubt you had dog in Spain. And yes, part of the fun of cooking is to adapt the recipes, but there are sacred ones like this one that define the culture of a country which should not really be altered. Chicken and rabbit are the only two types of meat paella ever had (although it is said that it was originally made with rats).
Other than that, great page and great ideas. You've saved me many times already ;)
I must admit that I agree with Jordi and Juan, paella with chorizo and bacon sounds VERY strange to anyone who has lived in Spain and interacted with Spanish people in any way. Seafood, pork, chicken, yes... But nothing as heavy and greasy as chorizo. Chorizo and bacon would be used in a stew with beans or chickpeas but never ever in a paella, it goes completely against the idea of paella that any Spanish person would have, the taste is too strong and the texture too greasy. If I put this recipe on a poster in the street you'll hear outraged Spanish housewives screaming all the way to the UK.
Of course anyone is free to be creative and I´m not saying this won't taste good, but it should be clear that this is by no means an authentic Spanish paella. It's a bit as if we start pouring baked beans on everything and call it British cuisine. :)
1-This is not paella. Paella has the ingredients that Jordi Puig just said, nothing more and nothing less, and totally different way of cooking. Unless it is fish paella (in this case only with seafood, no meat). Neeever ever onion. The same applies for the Spanish tortilla.... it has a way to be cooked and determinate ingredients (eggs, potato, onion) and it can not be changed.
2-Not anything that has chorizo in it can be called ''Spanish'' (cause this seem to be the way it works for you!!). In fact we rarely eat chorizo, at least where i come from, not more than once or twice a month, and only in fabadas or sandwiches.
Please jamie, respect spanish food as you do with italian food!! If not, spanish will never respect you ;)
First of all, half the fun of cooking is ADAPTING a recipe to your own tastes and environment. Chorizo has the benefit of being a little bit different, but still easy to find in most supermarkets these days, and is an excellent addition to a simple introduction to Spanish cuisine.
Secondly, I've spent a lot of time in Spain, and I've eaten paella with everything in it, ranging from the finest fresh seafood to what I'm quite sure was dog. Don't be a snob!
Breen beans and Garrafons, chicken and rabbit are OK but CHORIZO and BACON???? No way