Recipe # 17: Paella

By Jamie Oliver:

• 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

By Andrew Fernandez:

Hola! This was a great dish. Now this time I loved having the problem of making too much food at one time, cause there was lots of left-overs and loved it over an over again. I had Sterling over for lunch on Mother's day and we sat out in the patio.

Its amazing. All the "paella" taste, really resonates from the Chorizo. I am surprised at how easy this dish is to make and why I waited so long to try it out. Ugh! Writing this up now is making me hungry. :)

One of the ingredients in this dish had me going for a bit:

Question: What is the difference between Stock and Broth?

Answer: Technically speaking, Stock must contact bones in addition to any mean and seasonings. Broth is made from mean and seasoning without bones. So the next time you say broth or stock, you can say it with confidence and know what you really mean.