PRAWN PAELLA

Prawn paella 2

 

Nothing is more simple than a one pot dish. A paella fits that description.

They are simple to make and you can add any ingredients that you like or that your kids will tolerate. You might like to add chilli, artichoke, chargrilled peppers, mussels, calamari, chicken.

This is my family’s favourite version….

 

Gluten, egg, dairy, nut free

Serves 6

INGREDIENTS:

  • 1 red onion
  • 2 chorizo (optional), thinly sliced
  • 16 large prawns, peeled
  • 1½ Cups medium grain rice
  • 800ml chicken, vegetable or seafood stock
  • 1 red capsicum, diced
  • 2 cloves garlic, crushed
  • 10 strands of saffron
  • ½ Tbsp. smokey paprika
  • 1 Tbsp. tomato paste
  • 1 Cup peas
  • ¹⁄³ Cup olives. I like whole kalamata olives as I believe they have the most flavour
  • 1 Tbsp. olive oil

 

METHOD:

  • Add the saffron threads into the stock so they can start to release some of that lovely colour and flavour.
  • Heat a paella pan or a large frying pan on high heat. Once the pan is heated add in the chorizo.
  • Cook for 2-3 mins or until it starts to go brown, then throw in the onion and capsicum.
  • Cook stirring for 2 minutes then add the garlic. Keep stirring and allow the garlic to become nice and fragrant (about 1 minute).
  • Pour in the paprika and stir to coat all the ingredients. Add in the tomato paste and give a good stir, then pour in the rice.
  • Once the rice is coated in all of the flavours, pour in the stock. The key here is to not stir the rice. Just bring the liquid to the boil, reduce the heat to low, and allow to simmer for 5 minutes.
  • Place the prawns nicely around the pan in the rice, toss in the peas and olives and again, no stirring.
  • Allow it to cook until the liquid has evaporated and the prawns are cooked through. You may get a crispy bottom on the rice, but that is ok.
  • Once it’s cooked, sprinkle some fresh parsley or coriander over the top and serve to the family.

 

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