Jamie Oliver

Paella

With chicken, chorizo, mussels and prawns

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Paella

Serves 6
Cooks In1H 25M
DifficultySuper easy
Nutrition per serving
  • Calories
    858
    43%
  • Fat
    23.2g
    33%
  • Saturates
    6.2g
    31%
  • Protein
    76.5g
    170%
  • Carbs
    85.7g
    33%
  • Sugar
    7.3g
    8%

Of an adult's reference intake

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

Nutrition per serving
  • Calories
    858
    43%
  • Fat
    23.2g
    33%
  • Saturates
    6.2g
    31%
  • Protein
    76.5g
    170%
  • Carbs
    85.7g
    33%
  • Sugar
    7.3g
    8%

Of an adult's reference intake

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

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Ingredients

  • 6 free-range chicken thighs , skin on, bone in
  • 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 , chopped
  • 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
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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 20 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.


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