Jamie Oliver's Seafood Paella topcook.tomathouse.com
Ingredients:
- 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
Preparation:
- 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.
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