Chicken, Jamon and Mushroom Paella


Paella is traditionally made with a seafood element. This recipe uses a tried and tested combination of flavours, chicken, mushrooms and Spanish jamon. It’s an easy one pot meal and can be made in a wide non-stick frying pan on the stovetop if you don’t have a paella pan.

Chicken, Jamon and Mushroom Paella
Serves 4
  1. 750ml Chicken stock
  2. 6 Chicken thighs, skinless and boneless, cut into 2cm cubes
  3. 40g Jamon Serrano, chopped
  4. 100g Chestnut mushrooms, wiped clean and finely sliced
  5. 1 Onion, peeled and finely sliced
  6. 3 Garlic cloves, peeled and finely sliced
  7. Handful of fresh flat parsley, finely chopped
  8. 250g Paella rice
  9. Olive
  1. Preheat the oven to 160C.
  2. Add a small drizzle of olive oil to a paella pan set over a medium heat. Add the onion and garlic frying gently to soften. Add the chicken and turn the heat up slightly to brown. Add the mushrooms and fry until golden before adding the jamon. Fry for a further 2 minutes and add the rice.
  3. Stir the rice and fry gently for a minute and pour in the stock, just enough to cover the rice. Bring the stock to a simmer and bake in the oven for 12-15 minutes, or until the rice has absorbed the stock.
  4. Garnish with the parsley, check the seasoning and serve
Artisan Traveller



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