One pot prawn Paella

ingredients

  • 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
  • Aioli
  • Limes

Method

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.

Credits