Save with Jamie
By Jamie Oliver
About the recipe
I’ve made a few paellas in my time. The biggest one was for about 800 people in a village in Spain and it was hard work, but an incredible experience. The Spanish can be quite protective about what is and what isn’t a paella, but at the same time, the spirit of their cooking has always been flexible to whatever meat, fish, seafood or game can be found. I’ve eaten and enjoyed many paellas, and I hope you like this humble, great value expression of one.
Recipe From
2 cloves of garlic
1 onion
1 carrot
½ a bunch of fresh flat-leaf parsley (15g)
70g quality chorizo
2 free-range chicken thighs, skin off, bone out
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 organic chicken stock cube
300g paella rice
100g frozen peas
200g frozen peeled cooked prawns, from sustainable sources
1 lemon
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