Tefal & Jamie Oliver Recipes: Spatchcock Chicken Stew & Seafood Paella

Ingredients (for 4 servings):

• ½ cup vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup carrots, chopped
• 2 cups Arborio OR short-grain rice
• 1 tsp paprika powder OR paste
• 2 ½ cups water OR vegetable stock
• Salt and pepper to taste
• 12 medium sized prawns
• 2 medium sized squid OR 12 baby octopus
• 20 fresh clams OR asari clams
• 1 bunch parsley
• 10-12 cherry tomatoes, halved
• 4 lemon wedges

Method:

1. Preheat your Tefal & Jamie Oliver Cook’s Classic All-In-One Pot With Lid to achieve high heat.
2. Once the Thermo-Signal hourglass indicator has faded, reduce the heat.
3. Add some vegetable oil to the pot and allow it to heat thoroughly.
4. Sauté the finely chopped onion until it becomes translucent and fragrant.
5. Add the finely chopped garlic and continue to sauté until aromatic.
6. Toss in the chopped carrots, stir frying for an additional 2 minutes.
7. Add in 2 cups of Arborio or short-grain rice. Stir to ensure each grain is well coated with oil.
8. Mix in 1 teaspoon of paprika paste or powder. Stir well to combine.
9. Gradually pour in the 2 ½ cups of water or vegetable stock.
10. Adjust the heat to maintain a gentle simmer.
11. Allow the mixture to simmer slowly for a total of 20 minutes.
12. Cover the pot with its lid and let it simmer for an additional 5-6 minutes until the rice has absorbed most of the liquid.
13. Season with salt and pepper to taste.
14. Neatly arrange the prawns, squid and clams over the rice, then cover the pot again.
15. Allow the seafood to cook on low heat until all the clams have opened, drizzling 2-3 tablespoons of water over the top if needed.
16. Once the base of the paella is cooked through and the seafood is done, remove the pot from the hob.
17. Garnish with freshly chopped parsley and halved cherry tomatoes.
18. Serve immediately with wedges of fresh lemon for a zesty finish.