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https://www.lifestylefood.com.au/recipes/556/ultimate-paella

LifestyleFOOD.com.au

Ultimate Paella

Try to get as much shellfish as you can to make it even more authentic.
Chicken stock is great for the flavour. Add it gradually as you would a risotto. You may need more or less depending on the rice, so just keep adding and use your judgement.

Ingredients

  • 1 medium Organic Chicken jointed

  • Flour or plain flour for dusting chicken

  • Salt

  • freshly Ground black Pepper

  • Extra Virgin Olive Oil

  • 1 Chorizo Sausage sliced at an angle

  • 6 Slices pancetta rind removed

  • 1 Onion finely diced

  • 4 Garlic Cloves finely chopped

  • 3 Pinches of Saffron infused in a little of the hot stock

  • 2 L chicken stock

  • 1 teaspoon heaped Smoked Paprika

  • 500 g Rice - Paella style

  • bunch Flat-leaf parsley

  • 1 handful fresh pea

  • 500 g Mussels

  • 10 large Prawns shells & veins removed

  • 2 small pieces Squids trimmed, gutted, cut open and scored criss cross

  • 1 Lemon

Method

  • 1.

    Pre heat the oven to 190C / 275F / Gas 5.

  • 2.

    Remove the end bits of bone from the chicken legs, then cut them in half.

  • 3.

    Cut the chicken breasts in half.

  • 4.

    Coat all the chicken pieces with flour, salt and pepper.

  • 5.

    Put some oil in a hot large flat pan and brown the chicken legs and thighs, skin side down, turning them, to brown them all over.

  • 6.

    Transfer them to a small roasting tray and continue to cook in the preheated oven or 30 minutes.

  • 7.

    Add the chicken fillets to the pan and let them brown, then add the chorizo slices.

  • 8.

    Lay the slices of pancetta over the top.

  • 9.

    Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften.

  • 10.

    Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.

  • 11.

    Finely chop the parsley stalks and add to the pan.

  • 12.

    When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary.

  • 13.

    Cover the pan with foil.

  • 14.

    When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves.

  • 15.

    Check the seasoning.

  • 16.

    Cut the lemon into wedges, place around the edge of pan, and serve.

Notes

Visit Jamie Oliver’s website at www.jamieoliver.com
©Jamie Oliver 2002

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5 comments • 11 ratings
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Posted by Report
Jamie Oliver isn't from Spain and neither am I. The recipe has a perfect modern twist on a somewhat boring old fashioned meal. Get with the times and try it out.
Posted by Report
im not spanish but i have had a few restaurants and thats the way i like to do it as well
Posted by Report
could you send me the recipe? please
Posted by KrystineReport
I think life would be very boring if one cooked the same dish exactly the same way every time!!
Posted by Tita3Report
Hope it taste good cooking tonight