Paella with prawns
Traditional Spanish paella with prawns and an original mix of mild spices and herbs for those who love this sunny dish.
Other recipes
Ingredients
Portions:
4
150 g
paella rice
150 g
prawns, peeled and deveined
50 g
tomato coulis
50 g
green peas
1 piece
onion, finely chopped
500 ml
vegetable stock
2 piece
pimientos del piquillo, sliced
salt
0.5 tsp
spigol
0.5 tsp
smoked paprika
0.25 tsp
ground white pepper
0.25 tsp
fennel seed, crushed
2 clove
garlic, minced
0.5 tsp
curcuma
0.5 tsp
sweet pepper powder
2 tbsp
casa olive oil
1 tsp
fresh rosemary, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Heat 2 tbsp of casa olive oil in a large paella pan over medium heat.
- Add 1 piece of finely chopped onion and 2 minced garlic cloves, cooking until soft and translucent.
- Stir in 150 g of paella rice, 0.5 tsp of spigol, 0.5 tsp of smoked paprika, 0.5 tsp of curcuma, 0.5 tsp of sweet pepper powder, 0.25 tsp of ground white pepper, and 0.25 tsp of crushed fennel seed. Cook for 2 minutes, stirring constantly.
- Add 50 g of tomato coulis and 500 ml of vegetable stock. Bring to a boil, then reduce heat to low, and simmer uncovered for 10 minutes.
- Add 150 g of prawns, 50 g of green peas, and 2 sliced pimientos del piquillo. Continue to simmer for another 8 minutes or until the prawns are cooked and the liquid is absorbed.
- Season with salt to taste and garnish with 1 tsp of fresh rosemary. Serve immediately.
For an authentic touch, use a traditional paella pan and cook over an open flame for even heat distribution.