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.
My favourite paella
Nutritional Information - Amount per serving:
- Calories 822kcal
- Carbs 55.6g
- Sugar 9.8g
- Fat 49.8g
- Saturates 16.3g
- Protein 38.3g
This recipe is adapted from:
Jamie Does
 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.&p[description]=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.&p[url]=http://www.jamieoliver.com/us/recipes/seafood-recipes/my-favourite-paella&p[images][0]=http://www.jamieoliver.com/_int/rdb2/upload/355_1_1349693792_med.jpg)
 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.)
Method
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.
BUYING SUSTAINABLY SOURCED FISH
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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