CELEBRITY CHEF


Paella of chicken, squid and chorizo


‘One of the first dishes I cooked at elBulli was a traditional Catalan paella of squid and rabbit. I have changed the rabbit to chicken for this recipe, but otherwise it’s similar – and a fitting homage to my time at elBulli. You can easily halve the quantities to serve 2’


Preheat the oven to 150°C, 275°F, Gas 1 and put a baking tray in to heat up. Rinse the chicken thighs and pat dry then


trim off any fat. Season with salt. Slice the squid pouches into 1cm/1/2in


rings, place in a bowl together with the tentacles then cover and chill. Place a paella pan or shallow flameproof


casserole dish over a medium heat and add 2 tbsp of the olive oil. When hot, add the chorizo and fry, stirring, until just coloured. Add the paprika, saffron, oregano, chilli


flakes, tomato, onion and garlic. Stir and cook for about 3-4 minutes until the onion and garlic are softened then add the rice. Cook for about 3-4 minutes, stirring. Pour in the fish stock and stir in the


orange zest and ½ tsp salt. Bring to the boil, stirring occasionally. Turn the heat down to a low simmer and cook, uncovered, for about 15 minutes without stirring until the paella


rice is tender, while still retaining a bit of bite. Meanwhile, cook the chicken. Place a


frying pan over a medium-high heat and add the vegetable oil. Sear the chicken thighs in the hot pan for 4-5 minutes on each side to colour and crisp the skin. Transfer to the prepared baking tray and


place in the oven for about 5 minutes to cook through. Heat the remaining 2 tbsp of olive oil


in a large frying pan over a high heat. Fry the squid, in batches if necessary, for 1½-2 minutes until lightly coloured. Season with salt and freshly ground black pepper. Just before serving toss 2


/3 of the squid


and chopped parsley through the cooked paella and season to taste. Add the chicken thighs and scatter over the remaining parsley and squid. Serve the paella straight from the pan or divide between warm serving plates.


SERVES 4 INGREDIENTS


4 chicken thighs (bone in) Sea salt and freshly ground black pepper


200g/7oz squid, cleaned 4 tbsp olive oil


50g/2oz chorizo, sliced into 1cm/½in rounds ¼-1½tsp paprika Pinch of saffron strands ½ tsp dried oregano Pinch of dried chilli flakes 1 tomato, diced


1 small onion, peeled and diced 2 cloves garlic, peeled and finely chopped


250g/9oz paella rice 750ml/25fl oz fish stock Finely grated zest of ½ orange 3 tbsp vegetable oil 1 tbsp chopped parsley


148


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142  |  Page 143  |  Page 144  |  Page 145  |  Page 146  |  Page 147  |  Page 148  |  Page 149  |  Page 150  |  Page 151  |  Page 152  |  Page 153  |  Page 154  |  Page 155  |  Page 156  |  Page 157  |  Page 158  |  Page 159  |  Page 160  |  Page 161  |  Page 162  |  Page 163  |  Page 164