James Martin's Pasta Paella | La Cucina by Menabrea

James Martin Recipe

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 begins to drift across the border towards Italy.

Saffron is as much at home in northern Italy as anywhere. It gives a traditional risotto alla Milanese its unmistakable golden colour, and here it does the same work in a generous pan made for the middle of the table. One pan, no formal plating and everyone helping themselves. Whatever you choose to call it, that way of eating feels entirely Italian.

James Martin’s Pasta Paella feeds four to six, takes around half an hour and is best served straight from the pan, with cold Menabrea and good company.

The Recipes Eating & Entertaining

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

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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.