Jamie Does... Andalusia | Full Episode | Jamie Oliver

Heat olive oil in a large paella pan over medium heat until shimmering.

Add chicken and rabbit pieces, cooking until browned on all sides, about 5-7 minutes.

Stir in chopped green beans and cook for another 3-4 minutes.

Add diced tomatoes and paprika, cooking until the mixture thickens, about 5 minutes.

Stir in the rice, coating it with the mixture, and cook for 2 minutes.

Pour in broth and add saffron, stirring gently to combine.

Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.

Add seafood and peas, arranging them evenly over the rice.

Cover with a lid or foil and cook for an additional 10-15 minutes, until rice is tender and liquid is absorbed.

Remove from heat and let rest for 5 minutes before serving.

Garnish with lemon wedges and parsley before serving.

Equipment Needed

Dietary

Allergens