Jersey Royal Potato and Jersey Oyster Paella

A celebration of Jersey's finest ingredients in a vibrant paella. The delicate sweetness of Jersey Royal potatoes perfectly complements the briny freshness of local oysters, all infused with the fragrant aroma of saffron.

Prep Time

20 minutes

Total Time

55 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

2 items

Cost

£11.41/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood•Rice

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Scrubbed and halved or quartered if large)

£3.50

12Fresh Jersey Oysters(Shucked, liquor reserved)

£30.00

300gPaella Rice (Bomba or Arborio)

£1.75

0.5tspSaffron Threads(Infused in 1/4 cup warm water)

£4.00

1Onion(Finely chopped)

£0.60

2clovesGarlic(Minced)

£0.20

1Red Bell Pepper(Diced)

£1.10

100gFresh or Frozen Peas(Seasonal, ideally Jersey grown)

£0.35

1tspSmoked Paprika(Sweet or mild)

£0.25

50mlDry Sherry (Fino or Manzanilla)(Optional, adds depth)

£1.00

900mlFish Stock(Good quality, ideally homemade or low-sodium)

£1.50

2tbspJersey Butter

£0.30

2tbspOlive Oil

£0.20

2tbspFresh Parsley(Chopped, for garnish)

£0.50

1Lemon Wedges(For serving)

£0.30

30mlJersey Milk(Adds richness and creaminess to the dish)

£0.10

Total Cost

£45.65

£11.41 per serving

Instructions

1.
Prepare the Saffron: In a small bowl, steep the saffron threads in 1/4 cup of warm water for at least 15 minutes to release their color and flavor.
2.
Sauté the Vegetables: Heat the olive oil and Jersey butter in a paella pan (or large skillet) over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 3 minutes until fragrant.
3.
Add the Potatoes and Paprika: Stir in the Jersey Royal potatoes and smoked paprika. Cook for 5 minutes, stirring occasionally, until the potatoes are lightly browned.
4.
Toast the Rice: Add the paella rice to the pan and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted. This helps develop the flavor and prevents it from becoming mushy.
5.
Deglaze with Sherry (Optional): Pour in the dry sherry and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
6.
Add Stock and Saffron: Pour in the fish stock and the saffron infusion (including the saffron threads). Season with salt and pepper to taste. Bring to a simmer.
7.
Cook the Paella: Reduce the heat to low, and cook uncovered for 18-20 minutes, or until the rice has absorbed most of the liquid and is nearly cooked through. Do not stir the paella during this time.
8.
Incorporate Jersey Milk: Gently pour the Jersey milk into the dish, stirring slowly to allow it to incorporate into the rice. This adds a delicious creaminess.
9.
Add Oysters and Peas: Gently nestle the shucked Jersey oysters into the rice, spacing them evenly. Add the fresh or frozen peas. Cover the paella pan with foil (or a lid) and cook for another 5 minutes, or until the oysters are plump and cooked through, and the peas are tender. The oysters should be slightly open.
10.
Rest and Garnish: Remove the paella from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking.
11.
Serve: Garnish with fresh parsley and serve immediately with lemon wedges.

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My Notes

Nutrition Information

Nutrition per serving (440g)

675 kcal / 2824 kJ

Carbs

88g

34% of RDA

Fat

25g

36% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Don't stir the paella while it's cooking! This prevents the development of a crispy socarrat (the caramelized crust on the bottom of the pan).

If the paella is drying out too quickly, add a little more fish stock. If it's too wet, increase the heat slightly to evaporate some of the liquid.

Feel free to add other seafood to the paella, such as prawns or mussels. Adjust cooking times accordingly.

For a richer flavour, use homemade fish stock. You can make it with fish bones and vegetable scraps.

Cooking Equipment

Paella Pan (or large skillet)

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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