PAELLA

PAELLA

5
(1)

Paella is one of those one-pan meals that, if done correctly, is something truly outstanding.

SERVING

Serves 4

PREP TIME

3 minutes

COOK TIME

30 minutes

SERVING

Serves 4

PREP TIME

3 minutes

COOK TIME

30 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 large onion roughly chopped
  • 2 large garlic cloves, crushed
  • 150 g chorizo, roughly chopped
  • Pinch of saffron strands
  • 1 tsp smoked paprika
  • 300 g tomatoes, roughly chopped
  • 1 tbsp tomato puree
  • 250 g paella rice
  • 800 ml hot chicken stock
  • 80 g PEPPADEW® Sweet Piquanté Peppers Mild or Hot Whole, roughly chopped
  • 150 g frozen peas
  • 300 g raw prawns
  • 30 g flat leaf parsley, leaves and stalks separated and finely chopped
  • Lemon wedges, to serve

Method

  • Heat the oil in a large lidded casserole dish then stir in the onion with a large pinch of salt and sauté on a medium heat for 5-10 minutes until soft, then add the chorizo and cook off for a couple of minutes until it has released its oil.
  • Turn the heat down to low, and add the garlic, paprika, saffron, and parsley stalks, and cook, stirring regularly for 1 minute, then stir in the tomato puree, and chopped tomatoes.
  • Add the rice and stir to coat, cook for 1 minute then pour in all but 150 ml of the stock, and bring up to the boil.
  • Turn the heat down to low, cover, and simmer for 12 minutes with the lid on.
  • Stir in the PEPPADEW® Sweet Piquanté Peppers, peas, prawns and another ladle of the stock, turn the heat up and cook for another 5 minutes, stirring occasionally to prevent sticking, until the prawns are pinked and cooked through.
  • Season well, and serve scattered with the chopped parsley leaves and lemon wedges.

Serving Suggestions

Serve paella with Caesar salad, roasted red peppers, and bread.

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