I’m sure the purists among you will tell me off here and say i produced neither Paella nor Risotto (and maybe I haven’t) however I like to think of this as my own take on two great dishes…..chucking them in together just makes for a faster and easier meal:)
YOU WILL NEED:
2 x cloves garlic – crushed
1 x small brown onion – diced
S & P to taste
Good pinch of saffron
2 teaspoons smokey paprika
4 x handfuls long grain rice
6 x roasted red peppers from a jar – sliced
6 x semi dried tomatoes – sliced
1 x can tomatoes
2 x small handfuls fozen peas
400ml chicken stock
1 x good lug olive oil
Approx 24 medium prawns, peeled and de-veined. (Just a note to our American friends. A prawn is BIG!!! A shrimp is not. If you have tiny little crustaceans, you may need double!)
THE HOW TO:
Fry your garlic and onion in the oil on a medium heat till soft;
Add your saffron and paprika, S & P, fry for another minute.
Add your rice (and prawns, if using raw) and stir till the rice is nice and coated in all the oils;
Add your sliced peppers and semi dried tomatoes and your can of tomatoes and give a good stir.
Make sure your stock is HOT and add it in. Stir to combine and leave it be.
Every 5 mins or so, come back and stir once or twice and then walk away again. It should take approx 10 – 15 mins to cook through.
If you are using cooked Prawns, add them when you think you have about 5 mins to go – you only need to heat them through – not cook them again!
Add in your frozen peas now as well. They really don’t take too long to cook at all!
Give it the remaining 5 minutes and then taste and test. You want your rice to be soft, but not mushy and your peas to have a bit of bite.
Serve as is or with a selection of other bits & peices…chopped frsh parsley, a wedge of lemon, even some crunch toast would go nicely on a cold winters night:)