Thu, May 24 2012
paella
Ingredients
• 6 boneless chicken breasts or thighs, preferably free-range or organic, skin on, each quartered
• sea salt and freshly ground black pepper
• plain flour, for dusting
• olive oil
• 100g chorizo, sliced
• 6 slices pancetta or streaky bacon
• 1 onion, finely chopped
• 4 cloves of garlic, finely chopped
• 2 litres hot chicken stock, preferably organic
• 2 large pinches of saffron
• 1 heaped teaspoon smoked paprika
• 500g paella rice
• small bunch flat leaf parsley, leaves picked and chopped, stalks chopped
• 2 handfuls peas, fresh or frozen
• 10 king prawns
optional: 500g mussels, scrubbed
• optional: 2 small squid, halved and scored
Nutrition Information
Serving Size 1 (501g)
Recipe makes 8 servings
Calories 687
Calories from Fat 317 (46%)
Amount Per Serving %DV
Total Fat 35.2g 54%
Saturated Fat 8.1g 40%
Monounsaturated Fat 20.5g
Polyunsaturated Fat 4.7g
Trans Fat 0.1g
Cholesterol 98mg 32%
Sodium 1299mg 54%
Potassium 931mg 26%
Total Carbohydrate 53.3g 17%
Dietary Fiber 4.0g 16%
Sugars 6.2g
Protein 37.9g 75%
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Preheat the oven to 190ºC/375ºF/gas 5. 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. Place the pieces on a baking tray and into the oven
for 30 minutes.
Put the pan back on the heat. Add the sliced chorizo and
pancetta or bacon and fry until browned and crispy. Then add the onion and
garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the
saffron. Add the smoked paprika, rice and infused stock and leave to cook on a
medium heat, stirring from time to time.
After 20 minutes the rice should
be nearly cooked. At this point, pour in the rest of the stock along with the
peas, prawns, and the mussels and squid if you are using them. Place a lid on
the pan and cook for 10 minutes more.
Finally, add the cooked chicken and
serve sprinkled with chopped parsley and a wedge of lemon.
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