Recipe

Prawn Paella Recipe

Add Step-by-Step Photos	Fergie / All my dishes 2 months, 1 week ago Paella at it's best. This dish is best served outside on a hot sunny day with a glass of cool white wine ! Prep:30m Cook:60m Servings:8	Fergie
	garlic saffron rice chorizo prawn fish squid onion

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Ingredients

50ml/2fl oz olive oil

150g/5oz chorizo, cut into small chunks

1 onion, finely chopped

1 red pepper, roughly chopped

2 garlic cloves, finely chopped

½ tsp dried chilli flakes

½ tsp smoked hot paprika

½ tsp smoked sweet paprika

2 sprigs fresh thyme, leaves only

500g/1lb 2oz paella rice, such as Calasparra

175ml/6fl oz dry white wine

1.5 litres/2½ pints hot fish stock

1 tsp saffron threads

4 large tomatoes, seeds removed, chopped

12 raw king prawns, shells on

300g/11oz raw tiger prawns, peeled and cleaned

150g/5oz baby squid, cleaned, trimmed and cut in half

Optional : 400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped)

Optional : 300g/11oz clams (discard any that don't close when gently tapped)

110g/4oz frozen peas, defrosted

1 lemon, juice only

salt and freshly ground black pepper

handful flatleaf parsley, roughly chopped

4 tbsp extra virgin olive oil

Directions

Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.

Add the onion and pepper and cook for 1-2 minutes until just beginning to soften.

Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.

Add the paella rice and fry for two minutes until coated in oil.

Add the white wine and simmer until reduced by half.

Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.

Add all the seafood and cook for 3-4 minutes until cooked through.

Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.

To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil.

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