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Paella with Madagascan prawns
June 13, 2023
Recipes Paella with Madagascan prawns
- 3 tbsp olive oil
- 180g chorizo, cut into small chunks
- 2 onions, finely diced
- 2 red peppers, roughly chopped
- 6 large tomatoes, deseeded and diced
- ½ tsp dried chilli flakes
- 2 tsp smoked paprika
- 500g paella rice
- 200ml white wine
- 1.5 l fish stock
- ½ tsp saffron
- Sea salt and freshly ground black pepper
- 20 raw Madagascan shell-on prawns, defrosted
- 1 small bunch flat leaf parsley, roughly chopped
- 1 lemon, zested then cut into wedges
Ingredients
Medium
Instructions / Directions
Serves: 6 Prep: 45 minutes- Heat a BBQ until hot – if using charcoal, wait until it has turned light grey.
- Heat a large paella pan until hot. Add the olive oil and chorizo and cook for 2-3 minutes until the chorizo starts to release its oils.
- Add the onion and pepper and cook for a couple of minutes until just starting to soften.
- Stir in the garlic, chilli flakes and paprika and fry for 1 minute.
- Add the tomatoes and cook until softened and broken down, then add the paella rice and stir well until totally coated in the mixture.
- Add the white wine, fish stock and saffron, season with salt and black pepper and bring to a simmer, then reduce the heat and cook for 15 minutes until the rice is tender and the liquid nearly absorbed. Do not stir as the rice cooks – you want a little crust to develop on the bottom of the pan, giving a golden brown rice layer.
- Add the prawns, nestled into the mixture and cook for 4-5 minutes until the prawns have changed colour and are cooked through. If necessary, turn the prawns over halfway through cooking.
- Finish with the parsley and lemon zest and a little black pepper.
- Serve straightaway with the lemon wedges.