Paella of chicken, squid and chorizo

Name: Paella of chicken, squid and chorizo
Yield: Serves 4
Cuisine: Spain
Ingredients: 750 ml fish stock; ¼ tsp paprika; pinch of saffron strands; 2 garlic cloves, peeled and finely chopped; sea salt and black pepper; 250 g paella rice; 4 tbsp olive oil; finely grated zest of ½ orange; ½ tsp dried oregano; 1½ tbsp chopped parsley; 3 tbsp vegetable oil; pinch of dried chilli flakes; 200 g squid, cleaned; 4 chicken thighs (bone in); 50 g chorizo, sliced into 1cm rounds; 1 tomato, diced; ½ onion, peeled and diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

ONE OF THE FIRST DISHES I COOKED AT EL BULLI WAS A TRADITIONAL CATALAN PAELLA OF SQUID AND RABBIT. I HAVE CHANGED THE RABBIT TO CHICKEN, BUT OTHERWISE THE RECIPE IS SIMILAR - AND A FITTING HOMAGE TO MY TIME AT EL BULLI. YOU CAN EASILY HALVE THE QUANTITIES TO SERVE TWO.

Ingredients

4 chicken thighs (bone in)
sea salt and black pepper
200 g squid, cleaned

Europe
Spain
Stew
Gluten-free
Mediterranean

Method

Preheat the oven to 150°C/Gas 2 and put a baking tray in to heat up. Rinse the chicken thighs and trim off any fat. Season with salt. Slice the squid pouches into 1cm rings, place in a bowl with the tentacles, cover and chill.
Place a paella pan or sha