Paella
Food
Main Courses
Spanish
Most customers are happy to wait for fresh paella that is made to order, as it is worth the wait! Plus, it is such a versatile dish that allows you to […]
4 Servings
Ingredients
150g king prawns, peeled, washed & de-veined
1 tbsp saffron
6 garlic cloves, roasted
3 shallots, diced
1kg risotto rice
Splash white wine
200ml chicken stock
5g lemon grass
1 lemon, juice & zest
1-2 tbsp tomato paste
2 red peppers, diced
Handful parsley & chives, chopped
Sea salt
Salt & pepper
1 tsp saffron
Dash smoked paprika
300ml boiling water
Method
- Roast the garlic in sea salt for 20 minutes at 170ºC
- Wash and drain the rice
- Boil the water to mix with the stock
- Heat the oil in a wok and add the rice, shallots and tomato paste. Add the roasted garlic and the wine. Once slightly toasted, add the chicken stock in parts with a small ladle
- Add the saffron and paprika and cook out slowly, stirring every minute until the rice turns a deep yellow
- Add the peppers and prawns and cook for a further 5 minutes
- Take off the heat and rest
- Add lemon juice and zest, parsley and keep stirring to avoid the rice becoming too gloopy. Let down with more stock if needed
- Taste and season if necessary. Garnish with lemon wedge and serve
