Jamie Oliver's Perfect Paella

Votes: 7

Time: 1 hour 10 min.
Complexity: average
Servings: 4

To make paella even more traditional, try to use as many shellfish as possible. Chicken broth will add flavor. Add it gradually, as you would when making risotto. You'll need more or less broth depending on the rice, so use your judgment when adding it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium sized chicken, cut into pieces
Flour for breading chicken
1 sliced at an angle, 0.5 cm thick. chorizo sausage
6 slices pancetta (rind removed)
500 gr. rice for paella
2 liters of chicken broth
500 grams of mussels
8-10 large shrimp (remove shells and veins)
2 small squids, cleaned, gutted and cut lengthwise (make crosswise cuts and cut into small pieces)
1 handful of fresh green peas
Salt and ground black pepper
Olive oil
1 onion, finely diced
4 finely chopped garlic cloves
2-3 large pinches of saffron, steeped in a small amount of hot broth
1 heaping teaspoon of smoked paprika
1 small bunch of parsley
1 lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, chorizo sausage, pancetta, rice, peas, mussels, shrimps, squid, onions, garlic, saffron, paprika, lemon, parsley

Cooking the dish according to the recipe:

Remove the bones from the chicken drumsticks, then cut them in half. Cut the chicken breasts in half. Dredge the chicken pieces in flour, salt, and pepper.

Heat a small amount of oil in a large, flat skillet and fry the chicken drumsticks and thighs skin-side down, turning them over until completely browned. Transfer the chicken to a small baking dish and continue cooking in a preheated oven at 190°C (375°F) for 30 minutes.
Place the chicken breast in the pan and fry, then add the chorizo slices. Top with the pancetta slices. Once crisp, reduce the heat, add the onion and garlic, and cook until soft. Pour the infused saffron and a little broth into the pan, then add the smoked paprika and rice, stirring constantly.

Finely chop the parsley stems and add them to the pan. When the rice is almost done, add the green peas, mussels, shrimp, and squid, adding more broth if needed. Cover the pan with foil.

When the chicken is done, add it to the pan, then add a large handful of chopped parsley leaves. Check for seasoning. Slice the lemon into wedges, arrange them in a circle around the edges of the pan, and serve.

Author of the recipe - Jamie Oliver

Categories:

recipe / Dinner / Main courses / Cereals, legumes / Fish and seafood / / European cuisine / Spanish cuisine

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