Pasta Paella
Paella belongs to Spain, and we’re not about to argue. But swap the rice for orzo and something interesting happens; the dish drifts across the border. Saffron is the north of Italy’s spice as much as anyone’s; it’s what gives a proper risotto alla Milanese its colour, and here it does the same golden work in a pan built for the middle of the table. One pan, no plating, everyone helping themselves; whatever you call it, that part is entirely Italian. James Martin’s version feeds four to six and asks about half an hour of your evening.
Ingredients
For the pan
• 50ml olive oil
• 4 chicken thighs, bone in, skin on
• 1 onion, peeled and diced
• 4 garlic cloves, peeled and crushed
• 1 green pepper, diced
• 3 tsp sweet smoked paprika
• A pinch of saffron
To build it
• 250g orzo
• 400g tinned chopped tomatoes
• 400ml chicken stock
To finish
• 12 prawns, shell on
• 400g mussels, cleaned
• 1 lemon, halved
• 1 small bunch flat-leaf parsley, roughly chopped
• Salt and pepper
Method
- Heat the oil in a large frying pan or paella pan over a high heat. Season the chicken thighs and fry for 5 to 6 minutes, turning, until well coloured.
- Add the onion, garlic and green pepper, then the paprika and saffron; season and stir so everything picks up the spice.
- Stir in the orzo, tomatoes and stock. Simmer over a medium heat for 15 minutes, until the orzo is nearly tender and the chicken cooked through.
- Scatter over the parsley, then tuck in the mussels, prawns and lemon halves. Cover with foil and cook for a further 5 minutes, until the mussels have opened and the prawns are pink. Discard any mussels that stay shut.
- Bring the pan to the table and let everyone dig in.
Serving Line
One needs something to stand up to the paprika; Menabrea is made for exactly this kind of table.
Wild Mushroom Arancini
View Recipe
Lamb with Purple Sprouting Broccoli
View Recipe
Stay in the know
Stay up to date with Menabrea by signing up to our newsletter Email addressEmail address
