Hey from EL The Cook!
Weekend dinners are usually meant to be special. Dishes of the Spanish coast, entice the senses with their aromas and colors, and make the perfect weekend delights.
A staple of Spanish cuisine is paella, which is simply broad grain rice, flavored with fresh herbs and delicious meats like choriz.
Traditional paella is cooked on a wood fire in large paella pans. It is believed that authentic Spanish flavors come from the reaction of the pan to the wood fire, leaving irreplaceable taste!
However for our regular dinners we’ll make it on a regular non-stick, stove top pan! Heres how..
INGREDIENTS: ( For 2 people)
Cook Time : 30 minutes
- Olive oil
- 1 red onion, finely chopped
- Chorizo, 6 cm, cut into chunks
- 150 gm Paella rice
- 600 ml of Chicken stock
- A good pinch of saffron
- 1/4 tablespoon paprika
- 150 gm raw, de-veined prawns
- A handful of flat-leaf parsley
- Large round pan
- Chefs Knife
- Large fry pan
- Heat 1 tbsp of olive oil in a large frying pan, then add the onion and sizzle until soft.
- Add the chorizo and fry for a few minutes until it starts to give off its oil, then tip in the rice and stir until all the grains are the stock, saffron and paprika and stir.
- Turn down to a low simmer, cover and cook for 12-15 minutes, until the rice is almost tender.
- Stir in the prawns, peppers and another small ladleful of hot stock. Cook for another 3-4 minutes, or until the prawns are pink and cooked through. Stir in the parsley and serve.
A taste of the Spanish Coast, in the comfort of your home..Try our sensational paella this weekend with friends and family!
Cheers from EL The Cook!