Paella

seafood paella

Serves 6

  • 6 boneless higher-welfare chicken breasts or thighs, skin on, each quartered

  • sea salt

  • freshly ground black pepper

  • plain flour, for dusting

  • olive oil

  • 100 g iberico chorizo, sliced

  • 6 slices higher-welfare pancetta or streaky bacon

  • 1 onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 2 litres organic chicken stock, hot

  • 2 large pinches saffron

  • 1 heaped teaspoon smoked paprika

  • 500 g paella rice

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

  • 2 handfuls fresh or frozen peas

  • 10 king prawns, from sustainable sources, ask your fishmonger

  • 500 g mussels, from sustainable sources, ask your fishmonger, scrubbed, optional

  • 2 small squid, from sustainable sources, ask your fishmonger, halved and scored, optional

Preheat 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.

Nutritional Information

Paella

With chicken, chorizo, mussels and prawns

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This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
Serves 6
1h 25m
Super easy
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Method



Preheat 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.

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 858
    43%
  • Carbs 85.7g
    33%
  • Sugar 7.3g 8%
  • Fat 23.2g 33%
  • Saturates 6.2g 31%
  • Protein 76.5g 170%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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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

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  • 6 boneless higher-welfare chicken breasts or thighs, skin on, each quartered

  • sea salt

  • freshly ground black pepper

  • plain flour, for dusting

  • olive oil

  • 100 g iberico chorizo, sliced

  • 6 slices higher-welfare pancetta or streaky bacon

  • 1 onion, finely chopped

  • 4 cloves garlic, finely chopped

  • 2 litres organic chicken stock, hot

  • 2 large pinches saffron

  • 1 heaped teaspoon smoked paprika

  • 500 g paella rice

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

  • 2 handfuls fresh or frozen peas

  • 10 king prawns, from sustainable sources, ask your fishmonger

  • 500 g mussels, from sustainable sources, ask your fishmonger, scrubbed, optional

  • 2 small squid, from sustainable sources, ask your fishmonger, halved and scored, optional