Seafood Paella Recipe Jamie Oliver

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THE ULTIMATE PAELLA



The Ultimate Paella image

Try to get as much shellfish as you can to make it even more authentic. Chicken stock is great for the flavor. 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.

Provided by Jamie Oliver

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 medium organic chicken, jointed
'00' flour or plain flour, for dusting chicken
Salt and freshly ground black pepper
Extra-virgin olive oil
1 chorizo sausage, sliced at an angle, 1/4-inch-thick
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2 to 3 large pinches saffron, infused in a little of the hot stock
3 1/2 pints (2 liters) chicken stock
1 heaped teaspoon smoked paprika
1 pound 1-ounce (500 grams) paella rice
1 small bunch flat-leaf parsley
1 handful fresh peas
1 pound 1-ounce (500 grams) mussels
8 to10 large prawns, shells and veins removed
2 small squid, trimmed, gutted and cut open, then scored lightly in a criss-cross fashion and cut in to small pieces
1 lemon

Steps:

  • Preheat the oven to 275 degrees F (190 degrees C/gas 5.) Remove the end bits of bone from the chicken legs, then cut them in half. Cut the chicken breasts in half. Coat all the chicken pieces with flour and salt and pepper. 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. Transfer them to a small roasting tray and continue to cook in the preheated oven for 30 minutes
  • Add the chicken fillets to the pan and let them brown, then add the chorizo slices. Lay the slices of pancetta over the top. Once crisp, turn the heat down, add the onion and garlic to the pan, and allow to soften. Pour the infused saffron and some of the stock into the pan, and add the smoked paprika and rice, stirring continuously.
  • Finely chop the parsley stalks and add to the pan. When the rice is almost cooked, add the peas, mussels, prawns and squid, adding more stock if necessary. Cover the pan with foil. When the chicken is cooked, add it to the pan, then add a large handful of chopped parsley leaves. Check the seasoning. Cut the lemon into wedges, place around the edge of the pan, and serve.

MY FAVOURITE PAELLA



My favourite paella image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Provided by Jamie Oliver

Categories     Mains     Jamie Does...     Seafood     Dinner Party     Spanish     Pork     Chorizo

Time 1h10m

Yield 6 to 8

Number Of Ingredients 18

olive oil
2 raw iberico chorizo sausages, approximately 250g in total, thickly sliced
300 g higher-welfare pork belly, skin removed, cut into 1cm pieces
1 green pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
5 cloves garlic, peeled and roughly chopped
1 onion, peeled and roughly chopped
½ a bunch fresh flat-leaf parsley (15g), leaves picked and roughly chopped, stalks finely chopped
1 good pinch saffron
400 g clams or mussels, from sustainable sources, ask your fishmonger, scrubbed clean and debearded
300 g paella rice
200 g jarred red peppers in oil, drained and torn into pieces
400 g tinned chopped tomatoes
1 litre organic chicken or vegetable stock
12 large prawns, from sustainable sources, ask your fishmonger, shells on
150 g squid, from sustainable sources, ask your fishmonger, cleaned and finely sliced
150 g green beans, sliced very thinly at an angle
1 lemon, cut into wedges

Steps:

  • 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 rid of any clams or mussels that aren't tightly closed.
  • 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.
  • 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 and a crisp green salad.

Nutrition Facts : Calories 822 calories, Fat 49.8 g fat, SaturatedFat 16.3 g saturated fat, Protein 38.3 g protein, Carbohydrate 55.6 g carbohydrate, Sugar 9.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre

PAELLA



Paella image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Provided by Jamie Oliver

Categories     Mains     Seafood     Dinner Party     Spanish     Chicken     Chorizo     Prawns

Time 1h25m

Yield 6

Number Of Ingredients 17

6 free-range chicken thighs, skin on, bone in
plain flour
olive oil
100 g quality chorizo
1 onion
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley
6 rashers of higher-welfare pancetta or smoked streaky bacon
2 litres organic chicken stock
2 large pinches of saffron
1 heaped teaspoon smoked paprika
500 g paella rice
2 small squid, from sustainable sources, optional
2 handfuls of fresh or frozen peas
10 large raw shell-on king prawns, from sustainable sources
500 g mussels, (cleaned) from sustainable sources, optional
1 lemon

Steps:

  • Preheat the oven to 190ºC/375ºF/gas 5.
  • Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
  • Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
  • Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
  • Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
  • Meanwhile, gently heat the chicken stock and infuse half with the saffron.
  • Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
  • Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
  • When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
  • Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

Nutrition Facts : Calories 858 calories, Fat 23.2 g fat, SaturatedFat 6.2 g saturated fat, Protein 76.5 g protein, Carbohydrate 85.7 g carbohydrate, Sugar 7.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre

SEAFOOD PAELLA



Seafood paella image

It's worth making your own prawn stock, but if you don't have time, substitute it with fish stock that's been simmered over a low heat and seasoned with paprika and saffron.

Provided by Andy Harris

Categories     Mains     Jamie Magazine     Seafood     Dinner Party     Alfresco     Spanish

Time 2h10m

Yield 8

Number Of Ingredients 28

2 green peppers
2 red peppers
200 ml olive oil
750 g monkfish, from sustainable sources
500 g squid, cleaned, from sustainable sources
125 g mussels, debearded, from sustainable sources
125 g clams, debearded, from sustainable sources
1 kg calasparra or bomba paella rice
1 large pinch of saffron
1 tesapoon paprika
8 large prawns, from sustainable sources
extra virgin olive oil
PRAWN STOCK
1 onion
6 cloves of garlic
olive oil
1 tablespoon paprika
2 fresh bay leaves
shells and heads from 30 large prawns (ask your fishmonger for these), from sustainable sources
200 ml dry white wine
2 litres organic fish stock
SOFRITO
3 large onions
3 cloves of garlic
olive oil
½ tablespoon papriks
100 ml dry white wine
6 ripe tomatoes

Steps:

  • Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
  • Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
  • Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
  • Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
  • For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
  • Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
  • Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
  • To make the paella, deseed and roughly chop the peppers. Cut the monkfish into large chunks, then slice the squid. Wash the mussels and clams thoroughly, discarding any that remain open when tapped.
  • Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
  • Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
  • Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
  • Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
  • Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
  • Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
  • Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don't) and the prawns are cooked.
  • Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 946 calories, Fat 35.3 g fat, SaturatedFat 5.4 g saturated fat, Protein 40.5 g protein, Carbohydrate 111.5 g carbohydrate, Sugar 9.5 g sugar, Sodium 0.8 g salt, Fiber 4.8 g fibre

AUTHENTIC SEAFOOD PAELLA



Authentic Seafood Paella image

Paella is a classic Spanish dish of rice cooked with shellfish and seasoned with saffron. It is perfect for easy entertaining.

Provided by Allrecipes

Categories     World Cuisine Recipes     European     Spanish

Time 55m

Yield 2

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, finely diced
½ tomato, finely diced
1 pinch salt
½ tablespoon smoked paprika
6 fresh romano or green beans
½ cup canned butter beans, drained and rinsed
½ cup white rice
6 large shrimp
6 mussels
6 clams
1 cup white wine
2 cups seafood stock
1 pinch saffron threads
1 teaspoon finely chopped fresh rosemary
1 cup fresh peas
5 baby squid, cut into rings and tentacles
1 lemon, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
  • Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
  • Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.

Nutrition Facts : Calories 784.1 calories, Carbohydrate 73.5 g, Cholesterol 301.1 mg, Fat 20.1 g, Fiber 8.9 g, Protein 53 g, SaturatedFat 3.3 g, Sodium 979.8 mg, Sugar 5.3 g

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