Paella (well, an easy version)

Easy, quick and extremely tasty - this version of the Spanish classic can be on the table in 30 minutes.  All ingredients available from Todmorden Market (Paul's fresh fish, The Mediterranean  Pantry and the vegetables from Kevin).

Olive oil
Shallots
Celery
Red pepper
Tomato puree
Paella rice
Saffron
Smoked paprika
Vegetable stock (from bouillon)
Tomatoes
Prawns
peas

1.  Finely chop shallots, a stick of celery and a red pepper.  Sautee in olive oil until nearly soft.
2.   Add a good dollop of tomato puree, a pinch of saffron and stir in.
3.  Add a big handful of paella rice and stir in until every grain is coated in oil.   Add a mugful of stock.
4.  Add a pinch of saffron and a teaspoon of paprika and stir in.  Add grated tomatoes (or a tin) and more stock and leave to simmer.
5.  Simmer for about 15 minutes, checking that it's not going too dry.
6.  Taste the rice - when it is the tiniest bit "chalky" on the inside add the prawns and peas - probably more stock as well, just to finish off.
7.  When the juice has pretty much been absorbed turn the heat off under the pan, and let it sit for a couple of minutes to absorb the rest (it should sit as a spoonful and not leak juice into a puddle when it's served).
8.  Serve, scoff …. have seconds - be chastised for nicking prawns without the accompanying rice (I only pinched one!)