One pot prawn Paella
- 12 prawns, peeled, heads and tails attached
- 5 cloves garlic, finely chopped
- 5 tablespoons olive oil
- 2 teaspoons paprika
- 1 tablespoon lemon zest
- 3 tomatoes, grated
- 1 tablespoon red wine vinegar
- 1 red onion, diced
- 2 cups paella rice
- 4 ½ cups chicken stock
- 1 teaspoon saffron
- Salt & pepper
- 3 eschallots thinly sliced on the round
- ½ cup parsley leaves
- ½ cup mint leaves
- ¼ cup dill
For marinade: mix 2 cloves garlic, 2 tablespoons oil, 2 teaspoons paprika and lemon zest, season and add prawns. Marinate 15 minutes. Panfry prawns, set aside.
For sofrito: mix tomatoes, 1 clove of garlic and red wine vinegar, season.
Sauté red onion and 2 cloves of garlic in large frying pan, add rice, cook for 1 minute, add sofrito, cook for 1 minute.
Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes. Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.