Jamie Oliver's Seafood Paella

Votes: 2

As a boy, the idea of combining meat and fish in one dish never quite clicked for me. But once I tried paella, the combination of textures and smoky flavors completely dissuaded me from dividing dishes into meat and fish. It's one harmonious, captivating, and satisfying combination. You can find a suitable paella pan at most department stores, but a large, shallow 12-inch pan will also work.

Without a doubt, this is one of Spain's most distinctive dishes. While incredibly delicious, it was never intended to be a centerpiece, so leave your preconceptions aside and enjoy the dish for what it is. It was invented by peasants, who mixed leftover meat and vegetables, as well as fish left over from the catch, with rice. Over time, the dish was enhanced with additional seasonings and became an essential part of Sunday dinners with family.

Time: 1 hour 10 min.
Complexity: average
Servings: 6

A detailed recipe for paella with sausage, shrimp, and mussels.

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:

2 raw chorizo sausages (about 250 grams in total), chopped
300 g pork belly, skin removed, cut into pieces
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, chopped
5 cloves garlic, peeled and coarsely chopped
1 onion, peeled and coarsely chopped
A small bunch of parsley, leaves coarsely chopped, stems finely chopped
A good pinch of saffron
400 g of shellfish or mussels, cleaned
300 gr. rice for paella, arborio type
200g marinated red peppers in oil, drained and cut into pieces
400 g chopped tomatoes
1 liter of chicken broth
12 large shrimp
150 g squid, cleaned and finely chopped
150 g green beans, sliced very thinly
1 lemon, cut into wedges

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: smoked pork brisket, chorizo sausage, mollusks, mussels, shrimps, squid, green beans, sweet pepper, tomatoes, Arborio rice, saffron, parsley

Cooking the dish according to the recipe:

Heat a large, wide frying pan over medium heat and add the olive oil, chopped chorizo and pork belly.

Fry for about 10 minutes, stirring occasionally. Once the chorizo begins to color and the fat begins to render, add the chopped green pepper, chopped red pepper, garlic, onion, and parsley, along with a pinch of salt, pepper, and saffron.

Cook for another 10 minutes, or until the vegetables begin to soften. Remove the clams and discard any clams or mussels that are not tightly sealed.
Add the rice and pickled peppers and continue cooking for a few minutes until the rice is combined with all the ingredients, then add the tomatoes and 800 ml of stock, seasoning again with salt and pepper.

Bring everything to a boil, then reduce the heat and cook, stirring constantly, for about 15 minutes. The dish will now be fragrant, but your work isn't over yet; you need to pay attention to every grain of rice. So, stir the rice from the edges to the center every now and then, gathering it into a mound and scraping off any browned crust. Then smooth the rice out over the pan and start over.

After 15 minutes the rice should be cooked but still slightly firm in the centre, add the mussels or clams and shrimp.

Continue stirring, and when the clams and mussels begin to open and the shrimp begin to turn pink, add the squid and green beans and cook for another 5 minutes or more.

Discard any unopened clams or mussels. Add chopped parsley leaves and the juice of half a lemon, and serve the paella with the remaining lemon wedges.

Advice: You can add extra broth if the rice is dry.