RECIPE USING MIXED SEAFOOD RECIPES

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CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES



Chicken seafood paella | Jamie Oliver recipes image

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful

Total Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 17

6 free-range chicken thighs skin on, bone in
plain flour
olive oil
100 g quality chorizo
1 onion
4 cloves of garlic
½ a bunch of fresh flat-leaf parsley
6 rashers of higher-welfare pancetta or smoked streaky bacon
2 litres organic chicken stock
2 large pinches of saffron
1 heaped teaspoon smoked paprika
500 g paella rice
2 small squid from sustainable sources, optional
2 handfuls of fresh or frozen peas
10 large raw shell-on king prawns from sustainable sources
500 g mussels (cleaned) from sustainable sources, optional
1 lemon

Steps:

    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
    3. Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
    4. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
    5. Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
    6. Meanwhile, gently heat the chicken stock and infuse half with the saffron.
    7. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
    8. Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
    9. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
    10. Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.

Nutrition Facts : Calories 858 calories, FatContent 23.2 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 76.5 g protein, CarbohydrateContent 85.7 g carbohydrate, SugarContent 7.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PRAWN COCKTAIL RECIPE | JAMIE MAGAZINE RECIPES



Prawn cocktail recipe | Jamie magazine recipes image

Total Time 15 minutes

Yield 4 as a starter

Number Of Ingredients 18

olive oil
½ a clove of garlic
cayenne pepper
8 unpeeled, large, raw tiger prawns
¼ of an iceberg lettuce
¼ of a cucumber
1-2 ripe tomatoes
1 sprig of fresh mint
1 small punnet of salad cress
50 g peeled little prawns
100 g mixed white and brown crabmeat
50 g brown shrimps optional
1 lemon
½ a lemon
1 swig of brandy
1 pinch of cayenne pepper
1 heaped teaspooon ketchup
4 tablespoons free-range mayonnaise

Steps:

    1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
    2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
    3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
    4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
    5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
    6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 366 calories, FatContent 31.7 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 12.8 g protein, CarbohydrateContent 4.9 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "recipe using mixed seafood recipes"

PRAWN COCKTAIL RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 366 calories per serving
    1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
    2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
    3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
    4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
    5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
    6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.
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