PAELLA

Ingredients

1 generous pinch saffron threads
2 tbsp extra virgin olive oil
3 garlic cloves, sliced
1 red onion, chopped
1 green pepper, diced
100g (31/2 oz) chorizo, cut into chunks
1 tsp sea salt
2 vine-ripened tomatoes, finely diced
150ml (1/4 pint) dry white wine
250g (9 oz) paella rice
600ml (1 pint) fish or chicken stock
1 tsp smoked paprika
200g (7 oz) raw prawns, washed and de-veined
Freshly chopped parsley to garnish

Method

Soak the saffron in 50ml (2 fl oz) boiling water for 10 minutes.

Meanwhile, heat the oil in a large frying pan over a medium heat and add the garlic, onion, pepper, chorizo and salt, cook gently for 5 minutes. Add the diced tomatoes and cook for 4 minutes, stirring regularly. Add the wine and simmer gently for 2 minutes.

Next add the rice and cook for a further minute, stirring well. Add the stock, paprika, saffron and the soaking water. Stir to combine and bring to the boil. Reduce heat to a gentle simmer and cook for 20 minutes. Place the prawns on top of the rice, cover and cook for 10 minutes.

Remove the frying pan from the heat and sprinkle with parsley. Serve with wedges of lemon.