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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.


  • 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


  • 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.


Visit Jamie Oliver’s website at
©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