Jamie Oliver's Favourite Paella

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Recipe's preparation

Ingredient Preparation

Place parsley leaves in TM bowl & chop 4 secs/speed 4. Scrape sides & repeat until chopped finely. Set aside.

Place parsley stalks, saffron, onion & garlic in TM bowl. Chop finely 10s/speed 7.

Add red & green pepper to TM bowl. Chop 4 seconds/speed 3 or until large chopped. Set aside.

Paella

Add olive oil to the TM bowl with the sliced chorizo. Saute 5 minutes/Varoma/speed 1/"Counter-clockwise operation" . After 5 minutes add the pork belly. Saute another 5 minutes/Varoma/speed 1/"Counter-clockwise operation" . Set aside.

Add the set aside chopped peppers, garlic, onion and parsley stalks to the TM along with a good pinch of salt and pepper. Saute for 3 minutes/Varoma/speed 1/"Counter-clockwise operation"  or until the vegetables have begun to soften.

Add the rice and jarred peppers and saute 2 minutes/100/speed 1/ "Counter-clockwise operation" .

Add the passata or tinned tomatoes, & 400 ml of the stock. Cook 5 minutes/Varoma/"Counter-clockwise operation" to bring everything to the boil.

 

Lower the heat & cook 15 minutes/90/"Counter-clockwise operation" / speed1. After 15 minutes the rice should be cooked, but still have a bit of a bite. 

Now pour the contents of the TM bowl into a large pot. Cook on a medium heat & bring to a simmer. If  the rice looks a bit dry, you can add an extra splash of stock at this point. 

Add the mussels or clams and the prawns and cook 5 minutes.

As the clams and mussels start to open and the prawns begin to turn pink, add the squid and the green beans and cook for a further 5 minutes. Discard any clams or mussels that don't open. Add chopped parsley leaves and the juice from half of the lemon & simmer stirring for 2 more  minutes.

Serve with the remaining lemon wedges on the side and a crisp green salad.