Prawn Paella
From fergie 16 years agoIngredients
- 50ml/2fl oz olive oil shopping list
- 150g/5oz chorizo, cut into small chunks shopping list
- 1 onion, finely chopped shopping list
- 1 red pepper, roughly chopped shopping list
- 2 garlic cloves, finely chopped shopping list
- ½ tsp dried chilli flakes shopping list
- ½ tsp smoked hot paprika shopping list
- ½ tsp smoked sweet paprika shopping list
- 2 sprigs fresh thyme, leaves only shopping list
- 500g/1lb 2oz paella rice, such as Calasparra shopping list
- 175ml/6fl oz dry white wine shopping list
- 1.5 litres/2½ pints hot fish stock shopping list
- 1 tsp saffron threads shopping list
- 4 large tomatoes, seeds removed, chopped shopping list
- 12 raw king prawns, shells on shopping list
- 300g/11oz raw tiger prawns, peeled and cleaned shopping list
- 150g/5oz baby squid, cleaned, trimmed and cut in half shopping list
- Optional : 400g/14oz mussels, cleaned and debearded (discard any that don't close when gently tapped) shopping list
- Optional : 300g/11oz clams (discard any that don't close when gently tapped) shopping list
- 110g/4oz frozen peas, defrosted shopping list
- 1 lemon, juice only shopping list
- salt and freshly ground black pepper shopping list
- handful flatleaf parsley, roughly chopped shopping list
- 4 tbsp extra virgin olive oil shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
I'm too lazy to do this anymore so I'll come visit-I'll bring the wine.
jenniferbyrdez in kenner loved it -
Paella is one of those classics that you never get enough of.
great recipe
Michaeltrigger in loved it -
fantastic....everyone loved it!!!!
pixyqueen in Sydney,Australia loved it
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