Paella with seafood, chicken and chorizo
Contains pork – recipe is for non-Muslims only
Recipe from Andrew Fletcher, Executive Chef at Movenpick Jumeirah Lake Towers
- Serves 6
Nutrition per serving
-
kcal 872kcal
-
fat 23gg
-
saturates 4.5gg
-
carbs 100gg
-
sugars 5gg
-
fibre 10gg
-
protein 70gg
-
salt 0g
Ingredients
- 6 boneless chicken thighs, skin on, each quartered
- A pinch of sea salt
- Freshly ground black pepper
- Plain flour, for dusting
- Olive oil, for frying
- 100g beef chorizo, sliced
- 6 slices veal bacon
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 large pinches of saffron
- 2l hot chicken stock
- 1 heaped tsp smoked paprika
- 500g paella rice
- 2 handfuls of fresh peas
- 10 king prawns, peeled and deveined
- 500g cleaned mussels
- 2 small squid, sliced
- 1 small bunch flat-leaf parsley, leaves picked and chopped
- Lemon wedges, for garnish
Method
Preheat the oven to 190C.
Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Bake for 15 mins.
Put the pan back on the heat, and fry the sliced chorizo and bacon until brown and crispy. Add the onions and garlic and cook until soft.
Mix the bacon and chorizo with the saffron, half the hot chicken stock, smoked paprika and rice – leave to cook on a medium heat. Pour in the rest of the stock after 15 mins, and add the peas, prawns, mussels and squid. Place a lid on the pan to cook the rice until done.
Slice the cooked chicken, and place on top of the rice. Serve with chopped parsley and a wedge of lemon.
