- 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
Follow us on Twitter
If you prepare and serve food for customers to eat straight away the new regulations stipulate that you have to be able to provide your customer with information about the EU Top 14 allergens if they ask for it. Read more >
Chip Week, a long-established annual promotional week run by the Potato Council, provides a great opportunity for chip shops, pubs, restaurants and other catering establishments to promote their chips and increase revenue. Read more >