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My Favourite Paella

Combine textures and smoky flabours in this mouth-watering paella recipe by Jamie Oliver.



  • 1.

    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

  • 2.

    Rid of any clams or mussels that aren't tightly closed.

  • 3.

    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.

  • 4.

    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.


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.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with My Favourite Paella.


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Posted by Ernest7Report
This is another example of a European chef who cannot correctly cook paella. Jamie doesn't prepare with a sofritto to begin his paella, he doesn't finish with socorat [crust] and the rice is more akin to a risotto. His reputation has certainly crash in my opinion.
Posted by Report
I love Jamie Oliver. He makes life so much easier for busy mums like me. I have been trying most of his recipes lately and I always get excellent compliments from my family. The things I love most from Jamie's recipes are not just the ease of preparing the food but also the freshness and flavour. They are very healthy, too. For Mother's Day, I asked my kids to get me Jamie's cookbooks, nothing else. I'm a big fan.
Posted by Merryn13Report
I love this version of paella. Jamie always cuts complicated recipes down to easy home offerings. The addition of pork belly makes for a moist paella. I used arborio rice and omitted the mussels but everything else produced a wholesome, flavoursome family meal. I will make this again, thanks Jamie.