Recipe

Paella

paella
Ingredients :
  1. 1 tbsp olive oil
  2. 1 large onion roughly chopped
  3. 2 large garlic cloves, crushed
  4. Pinch of saffron strands
  5. 1 tsp smoked paprika
  6. 300 g tomatoes, roughly chopped
  7. 1 tbsp tomato puree
  8. 250 g rice
  9. 800 ml hot chicken stock
  10. 80 g PEPPADEW® Sweet Piquanté Peppers Mild Whole, roughly chopped
  11. 150 g frozen peas
  12. 300 g raw prawns
  13. 30 g flat leaf parsley, leaves and stalks separated and finely chopped
  14. Lemon wedges, to serve

Preparation

  1. 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 and cook off for a couple of minutes until it has released its oil.
  2. 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.
  3. 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.
  4. Turn the heat down to low, cover, and simmer for 12 minutes with the lid on.
  5. 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.
  6. Season well and serve scattered with the chopped parsley leaves and lemon wedges.

The chef's advice
Serve paella with Caesar salad, roasted red peppers, and bread

Paella

Recipe

Paella

paella
Ingredients :
  1. 1 tbsp olive oil
  2. 1 large onion roughly chopped
  3. 2 large garlic cloves, crushed
  4. Pinch of saffron strands
  5. 1 tsp smoked paprika
  6. 300 g tomatoes, roughly chopped
  7. 1 tbsp tomato puree
  8. 250 g rice
  9. 800 ml hot chicken stock
  10. 80 g PEPPADEW® Sweet Piquanté Peppers Mild Whole, roughly chopped
  11. 150 g frozen peas
  12. 300 g raw prawns
  13. 30 g flat leaf parsley, leaves and stalks separated and finely chopped
  14. Lemon wedges, to serve

Preparation

  1. 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 and cook off for a couple of minutes until it has released its oil.
  2. 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.
  3. 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.
  4. Turn the heat down to low, cover, and simmer for 12 minutes with the lid on.
  5. 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.
  6. Season well and serve scattered with the chopped parsley leaves and lemon wedges.

The chef's advice
Serve paella with Caesar salad, roasted red peppers, and bread