20 Incredible Weekend Dinner Ideas By Jamie Oliver

Ingredients

• 2 Red Bell Peppers (large, for blistering and dressing)
• 600 g Chicken Thighs (bone‑in, skin on; cut to bone and tap to access marrow)
• 3 tbsp Olive Oil (extra‑virgin, for frying and dressing)
• 0.1 g Saffron Threads (a pinch, steeped in a little warm water)
• 1.2 L Water (for cooking rice and saffron infusion)
• 150 g Spanish Chorizo (Chisso) (cut into chunks; adds smoky depth)
• 1 Onion (medium, halved then roughly chopped 1‑cm pieces)
• 2 cloves Garlic (thinly sliced)
• 500 ml Chicken Stock (low‑salt, homemade or store‑bought)
• 300 g Ripe Spanish Tomatoes (roughly diced)
• 2 Rosemary Sprigs (fresh, added for 2‑3 minutes then removed)
• 450 g Paella Rice (Bomba or short‑grain) (absorbs flavour without becoming mushy)
• 200 g Squid Rings (cleaned)
• 200 g Prawns (peeled; heads kept for stock)
• 200 g Mussels (cleaned, shells intact)
• 200 g Clams (cleaned)
• 30 g Fresh Parsley (chopped for garnish)
• 1 Lemon (juice for dressing peppers and seafood; wedges for serving)
• to taste Salt (sea salt preferred)
• to taste Black Pepper (freshly ground)

Instructions

1. Blister the Peppers

   Place the whole red bell peppers directly over a gas flame or under the grill. Turn them until the skins are blackened and blistered all over, about 5 minutes. Transfer to a bowl, cover with cling film and let steam for a few minutes, then peel off the skins, remove the seeds and slice into strips.

   Time: PT5M

2. Prep the Chicken

   Trim the chicken thighs, cut down to the bone, and tap the bone with the heel of the knife to expose marrow. Season with salt and pepper.

   Time: PT5M

3. Fry the Chicken

   Heat 2 tbsp olive oil in the paella pan over medium‑high heat. Add the chicken thighs skin‑side down and fry for about 10 minutes, turning once, until the skin is golden and the fat has rendered.

   Time: PT10M

   Temperature: medium‑high

4. Add Saffron & Set Aside

   Stir in a pinch of saffron threads, then pour a splash of water (about 50 ml) to deglaze. Remove the mixture and set aside for later.

   Time: PT1M

5. Cook Chorizo

   Add the chopped chorizo (chisso) to the pan and fry for 2 minutes until it starts to release its oil.

   Time: PT2M

   Temperature: medium

6. Sauté Onion & Garlic

   Add the roughly chopped onion and sliced garlic to the pan. Cook, stirring occasionally, for 5‑10 minutes until softened and lightly golden.

   Time: PT8M

   Temperature: medium

7. Add Stock and Simmer

   Pour in 500 ml chicken stock, bring to a gentle simmer, and let cook for 10 minutes so the flavours meld.

   Time: PT10M

   Temperature: medium‑low

8. Add Tomatoes, Saffron Water & More Liquid

   Stir in the diced tomatoes, the saffron‑infused water, and an additional 1 L of water. Bring the mixture back to a boil.

   Time: PT5M

   Temperature: high

9. Infuse Rosemary

   Drop in two sprigs of rosemary and let them steep for 2‑3 minutes, then remove.

   Time: PT3M

   Temperature: high

10. Add the Rice

    Stir in the paella rice, ensuring each grain is coated with the broth. Cook at a rolling boil for 10 minutes.

    Time: PT10M

    Temperature: high

11. Simmer Low and Finish Rice

    Reduce the heat to low and let the rice gently absorb the liquid for 15‑20 minutes, until tender. If the liquid evaporates too quickly, add a splash of hot water.

    Time: PT15M

    Temperature: low

12. Dress the Blistered Peppers

    In a small bowl, whisk together 1 tbsp olive oil, the juice of half a lemon, a pinch of salt and pepper. Toss the sliced blistered peppers in this dressing.

    Time: PT5M

13. Add Seafood

    Nestle the squid rings, peeled prawns, mussels, and clams into the rice. Drizzle the remaining lemon‑olive‑oil dressing over the seafood.

    Time: PT5M

14. Cook Shellfish

    Cover the pan with a lid or foil and cook for another 8‑10 minutes, until all the shellfish have opened and the rice is fully cooked.

    Time: PT10M

    Temperature: medium

15. Finish & Serve

    Remove the pan from heat. Sprinkle chopped parsley over the top and arrange lemon wedges around the edge. Let the paella rest for 2 minutes before serving directly from the pan.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g