Seafood Paella
This makes for a delicious, decadent meal
Makes enough for: 3 people
Ingredients
- 45 mls olive oil, divided
- 25 mls paella spices, divided
- 12 prawns, deveined, divided
- 1 onion, peeled and finely diced
- 1 clove garlic, peeled and finely chopped
- 190 g paella rice
- 100 g baby tomatoes, cut in half
- Salt and freshly ground black pepper to season
- 500 mls vegetable stock
- 500 g seafood paella mix
- Chopped parsley to garnish
Method
- Place 15 mls of the olive oil into a large frying pan and heat over a medium to high temperature
- Add 5 mls of the paella spices, and cook until fragrant
- Peel the shells and remove the heads of 6 prawns and add to the pan
- Cook until nicely toasted, crush the heads then remove and discard the heads and shells
- Add 15 mls oil, heat and add the onion
- Lower the temperate and sauté the onion until soft then add the garlic
- Sauté until soft then add 15 mls of the paella spices and cook until fragrant
- Add the rice and toast until it is nicely coated with the spices
- Add the tomatoes, season generously, then add the stock
- Increase the temperature, bring to the boil then reduce the temperature and simmer for 20 minutes
- Add the seafood mix plus the peeled prawns and gently stir to combine, without disturbing the bottom of the pan
- Season and leave to simmer for 20 minutes
- Heat the remaining oil in a frying pan over a high temperature and add the remaining spices
- Cook until fragrant then add the prawns
- Cook the prawns and when done, arrange them on top of the rice which should be cooked by now
- Remove from the heat, garnish with parsley and serve