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Jamie Oliver's Favourite Paella



4 portion(s)

  • 150 grams Paella rice, Calrose is good, otherwise arborio
  • olive oil
  • 1 green pepper, fresh, chunks
  • 1 Red Pepper, chunks
  • 2-3 cloves garlic, large, peeled
  • 1 Onion, small, peeled
  • 1/2 bunch parsley
  • 100 grams Green beans, trimmed, sliced at an angle
  • 1 lemon, small, 1/2 cut into 4 wedges, half juiced
  • 1/2 litre chicken stock
  • 100 grams jar of red peppers, Torn into pieces
  • 200 grams tomato passata, or tinned chopped tomatoes
  • 1 pinch Saffron.
  • sea salt
  • black pepper


  • 1 Raw Iberico Chorizo, sliced
  • 150 grams Pork belly, skin removed, or pork fillet, chopped in 1cm slices
  • 8 Clams or mussels, scrubbed clean & debearded
  • 8 large green prawns, shells on
  • 75 grams squid, whole, small, cleaned & finely sliced

Recipe's preparation

    Ingredient Preparation
  1. Place parsley leaves in TM bowl & chop 4 secs/speed 4. Scrape sides & repeat until chopped finely. Set aside.

  2. Place parsley stalks, saffron, onion & garlic in TM bowl. Chop finely 10s/speed 7.

  3. Add red & green pepper to TM bowl. Chop 4 seconds/speed 3 or until large chopped. Set aside.

  4. Paella
  5. Add olive oil to the TM bowl with the sliced chorizo. Saute 5 minutes/Varoma/speed 1/Counter-clockwise operation. After 5 minutes add the pork belly. Saute another 5 minutes/Varoma/speed 1/Counter-clockwise operationSet aside.

  6. Add the set aside chopped peppers, garlic, onion and parsley stalks to the TM along with a good pinch of salt and pepper. Saute for 3 minutes/Varoma/speed 1/Counter-clockwise operation or until the vegetables have begun to soften.

  7. Add the rice and jarred peppers and saute 2 minutes/100/speed 1/ Counter-clockwise operation.

  8. Add the passata or tinned tomatoes, & 400 ml of the stock. Cook 5 minutes/Varoma/Counter-clockwise operation to bring everything to the boil.


  9. Lower the heat & cook 15 minutes/90/Counter-clockwise operation / speed1. After 15 minutes the rice should be cooked, but still have a bit of a bite. 

  10. Now pour the contents of the TM bowl into a large pot. Cook on a medium heat & bring to a simmer. If  the rice looks a bit dry, you can add an extra splash of stock at this point. 

    Add the mussels or clams and the prawns and cook 5 minutes.

  11. As the clams and mussels start to open and the prawns begin to turn pink, add the squid and the green beans and cook for a further 5 minutes. Discard any clams or mussels that don't open. Add chopped parsley leaves and the juice from half of the lemon & simmer stirring for 2 more  minutes.

  12. Serve with the remaining lemon wedges on the side and a crisp green salad. 


Accessories you need



This is a conversion of "Jamie Oliver's Favourite Paella" and it is delicious, even better the next day. If you want to try , completing the dish in the TM, I suggest you try it with the shellfish cooking in the TM for the same amounts of time shown BUT at 90 degrees/Counter-clockwise operation / speed1.

Converted from //www.jamieoliver.com/recipes/seafood-recipes/my-favourite-paella


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • What a surprise...a huge hit

    Submitted by stefjan on 29. June 2015 - 22:03.

    What a surprise...a huge hit with my family!  I don't even like seafood paella and am not overly adventurous so I'm not sure why I even tried this, but I'm glad I did.  It was absolutely delicious...and even tastier the next day for lunches.  We'll definitely be having this again. tmrc_emoticons.;)


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