Paella is a Valencian dish from the region around Albufera. There are a number of differing traditional versions, but this recipe is for a mixed paella, using meat, seafood and vegetables. It is only worth making a paella if you are using the finest ingredients as it is the simplicity of the dish that brings out the quality and flavours. This is an easy meal to prepare, but take care not to overcook any of the ingredients. A paella pan adds to the look of the dish when serving, but any flat open saucepan will do.

Ingredients for 6 people


6 boneless chicken breasts from the butchers in The Central Market

sea salt and freshly ground black pepper

plain flour, for dusting

virgin olive oil from Relish

100 g cooking chorizo from Relish, sliced

6 thick slices pancetta from Relish

4 cloves pink garlic from Relish, finely chopped

2 large pinches saffron from Relish

1 heaped teaspoon smoked paprika from Relish

500 g calaspara paella rice from Relish

2 litres chicken stock, hot

1 onion, finely chopped

1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped

2 handfuls of frozen peas

10 king prawns from the fishmongers in The Fish Market

500 g mussels from the fishmongers in The Fish Market, scrubbed

2 small squid from the fishmongers in The Fish Market, halved and scored

A lemon



Preheat the oven to 190º. 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.

In less than 15 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 squeeze of lemon.


Thanks to Jamie Oliver