Thursday, 1 December 2016

Prawn paella

Open fridge, scratch head, shut fridge.  Open fridge again ... leek, red pepper, green beans, half a bag of spinach and some mushrooms ... add rice, frozen prawns and a tin of tomatoes and you have "paella", or something resembling it - not too shabby for a mid-week tea.

Veg available from Garry on the outside market, rice and spices from The Mediterranean Pantry - fresh prawns from Paul the Fish (or frozen).

Olive oil
red pepper
short grain rice
chilli flakes
mixed herbs
king prawns

1.  Sautee chopped leek and onion in olive oil, add crushed garlic when it's soft.
2.  Add chopped red pepper, cook for a minute or so.
3.  Soften a pinch of saffron in a dropof warm water.
4.  Add a good handful of rice to the pan, turn over in the oil so that every grain is coated.
5.  Add saffron water, chilli flakes and herbs and a pint or so of stock, stir in.
6.  Simmer gently, add chopped mushrooms and a tin of chopped tomatoes.  Stir now and again to stop it sticking.
7.  Defrost prawns in hot water, drain.
8.  Test the rice, season - when it's nearly done add in prawns and a big handful of spinach.  Turn it over in the pan.
9.  The prawns will cook in about 2 minutes.
10.  Serve, scoff ... have seconds.

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