- 125g chorizo
- 300g prawns
- 1 onion, diced into small pieces
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1⁄2 tbsp paprika, or 1⁄2 teaspoon of saffron
- 300g paella rice (risotto rice can also be used and works just as well)
- 1 yellow pepper and 1 red pepper with seeds removed and cut into small slices
- 6 cups of water (if using chicken use hot chicken stock)
- 75g fine green beans, trimmed and blanched
- 3 large, ripe plum tomatoes, cut into chunky pieces (if these can’t be bought tinned tomatoes can be used)
- 15g parsley (or any other herb you fancy)
- A sprinkle of salt
- Heat frying pan over medium heat. When hot, add the chorizo, stirring and tossing for 3-4 minutes, until the chorizo has turned golden, and the oil has been released. Set aside.
- Cook the prawns for 3-4 minutes until the water has been released. Put aside.
- Gently fry onion in 1 tbsp of olive oil for 6-8 minutes.
- Stir in the garlic and paprika/saffron.
- Add the rice and 5 cups of water. Simmer for 10 minutes, stirring occasionally.
- Return the prawns and chorizo to the pan and add the peppers, beans and tomatoes. Stir and cook for around 5 minutes, adding another cup of water if necessary.
- Season with parsley and salt. Cook for 5 minutes, or until rice is just tender and most of the liquid has evaporated.
- If desired, before serving squeeze plenty of lemon over the top.
Previous issues - For latest news & articles view this month's magazine »
Inside this issue
Dates for Your Diary
Follow us on Twitter
@trevorburke Thanks Trevor!
Did you know that Champagne and cheese pair brilliantly. Thanks Cattier and British Cheese Board for great experience.
On 13 December 2014 new laws for the foodservice industry will come in effect, suppliers and establishments providing food products will need to label products, ensuring that food allergens are listed and highlighted. Read more >
Read how the Curry for Change led by UK charity Find Your Feet helps vulnerable rural families in Asia and Africa to change their situation for the better. Read more >