Jamie Oliver Seafood Paella Recipe

My Favourite Paella Seafood Recipes Jamie Oliver …

WebSep 16, 2015 · 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 …

1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly.
2. Fry for around 10 minutes, stirring occasionally.
3. 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.
4. Fry gently for another 10 minutes, or until the vegetables have begun to soften.

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Chicken seafood paella Jamie Oliver recipes

WebSep 16, 2015 · Method. Preheat the oven to 190ºC/375ºF/gas 5. Quarter each piece of chicken, then season with sea salt and black pepper and …

1. 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.
2. 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.
3. Add the onion, garlic and parsley stalks, then cook until soft.
4. 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).

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