Paella

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 17
Servings 4
Time 15 mins

Ingredients

  • 30
    ml
    (2tbsp) olive oil
  • 2
    onions, finely chopped
  • 6
    garlic clove, chopped
  • 5
    ml
    (1tsp) dried chilli flakes
  • 15
    ml
    (1tbsp) sweet smoked Spanish paprika
  • 2
    chorizo sausages, cut into chunks
  • 750
    ml
    (3 cups) chicken stock
  • 5
    ml
    (1tsp) saffron threads
  • 250
    g
    rice
  • 125
    ml
    (1 ½ cup) dry sherry
  • 200
    g
    green beans
  • 24
    prawns
  • 2
    red peppers, roasted and chopped
  • 2
    lemons, halved
  • 250
    ml
    (1 cup) black olives
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper
 

Method

25 mins
 
Step 1: Heat the olive oil in a heavy-based pan.
Over a low heat, cook the onions and garlic for about 20 minutes.
Add the paprika, chilli flakes and chorizo sausage.

Step 2: Heat the chick stock and saffron threads together.
Add the rice to the pan, turn heat to medium, and pour in the liquid, reserving a quarter of it.
Cover and simmer until the rice is cooked al dente.
Add the remaining liquid, sherry, beans, prawns, peppers and fish fillets.
Cove and cook for 5 minutes.
Scatter parsley over, squeeze lemon juice on top, add the olives and season.
Serve straight away.

 

Read more on: pork  |  slow cook
 

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