Roast cod with paella & saffron olive oil
Impress your friends with Jason Atherton's luxurious shellfish rice, topped with juicy cod and drizzled with saffron
Paella in the oven
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 easily halved or doubled
Skip to ingredients
- 400g can chopped tomatoes
- 600ml chicken stock
- 1 tsp smoked paprika
- good pinch of saffron
- 1 onionchopped
- 1 garlic clovecrushed or finely chopped
- 2 tbsp olive oil
- 300g paella rice
- 4 chicken thighs(skin on or boneless), cut in half
- 200g chorizosliced
- 150g raw king prawnsleave the shell on a few if you prefer
- good handful of frozen peas
- 1 lemonquartered (optional)
Nutrition: Per serving
- kcal642
- fat25g
- saturates10g
- carbs68g
- sugars4g
- fibre6g
- protein34g
- salt2.8g
Method
step 1
Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.
step 2
Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.
step 3
Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).
step 4
Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.
