READY IN
45 mins
COOKING TIME
30 mins
PREP TIME
15 mins
SERVES
Serves 4
ingredients
- 350ml Navarrico fish fumet diluted with water to make 1L in total
OUT OF STOCK
- 4 tbsp Brindisa Arbequina olive oil
IN STOCK
- 1 onion, finely chopped
- 3 cloves garlic, peeled and chopped
- 2 medium tomatoes, chopped
- 1 tsp La Chinata smoked sweet paprika
OUT OF STOCK
- A pinch of Brindisa saffron
IN STOCK
- 2 tsp sea salt
- 400g Illa de Riu Bahia Rice
IN STOCK
- 3-4 packs (4g each) of Nortindal cuttlefish ink
IN STOCK
- 12 raw king prawns, half peeled (head kept) and vein removed
METHOD
- Gently warm the diluted fish stock in a medium saucepan to just under a simmer and cover the pan to keep hot ready to use.
- Heat the olive oil in the paella pan over medium heat using your largest burner and soften the onions and garlic. Add the tomatoes and cook for a few minutes to reduce and thicken.
- In a pestle and mortar add the saffron strands, ground them and dilute them in a little stock.
- Stir in the rice, paprika, saffron and salt, coating well with the sauce.
- Add the rest of the warmed stock and mix in the cuttlefish ink, stirring well.
- Bring to the boil stirring well, then do not stir the rice again.
- Once the pan has reached a gently rolling boil, continue to cook until the rice is no longer soupy then reduce the heat to low.
- Arrange prawns over the rice, pressing in gently and cook for 10-15 mins until the liquid is absorbed.
- Remove from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with lemon wedges and take to the table.
LITTLE TIP
Serve with some allioli garlic mayonnaise on the side.
ingredients
- 350ml Navarrico fish fumet diluted with water to make 1L in total
OUT OF STOCK
- 4 tbsp Brindisa Arbequina olive oil
IN STOCK
- 1 onion, finely chopped
- 3 cloves garlic, peeled and chopped
- 2 medium tomatoes, chopped
- 1 tsp La Chinata smoked sweet paprika
OUT OF STOCK
- A pinch of Brindisa saffron
IN STOCK
- 2 tsp sea salt
- 400g Illa de Riu Bahia Rice
IN STOCK
- 3-4 packs (4g each) of Nortindal cuttlefish ink
IN STOCK
- 12 raw king prawns, half peeled (head kept) and vein removed