READY IN
COOKING TIME
PREP TIME
SERVES
ingredients
- 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
- 5 strands of saffron flower stigmas
IN STOCK
- 2 tbsp Brindisa arbequina olive oil
IN STOCK
- 1 large garlic clove peeled and thickly sliced
- 1 medium tomato, grated (80g)
- 1tbsp Santo Domingo sweet and smoked paprika
IN STOCK
- 200g Calasparra rice
IN STOCK
- 4 red prawns
- Salt to taste
Method:
- Warm the stock in a small pan to just under a simmer, add the saffron 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 add the garlic. Cook gently until fragrant and very lightly golden, then remove with a slotted spoon and discard.
- Gently cook the prawns in the same pan and reserve.
- Add the grated tomato to the pan and cook for a few minutes until reduced.
- Stir in the paprika.
- Add the rice and coat well with the sauce.
- Add the warmed stock and stir well.
- Bring to a gentle rolling boil, stirring occasionally. At this point, taste the stock and season with a little salt to taste. Once it has reached a boil, continue to cook for about 5 minutes without stirring, until the rice is no longer soupy.
- Reduce the heat to low and continue to cook until the liquid is absorbed, 10-15 minutes.
- Remove from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with the prawns and squid ink aiolli and serve the rest of the seafood on the side.
ingredients
- 175 ml Fish Stock with Tomato, Fumet Rojo
OUT OF STOCK
- 5 strands of saffron flower stigmas
IN STOCK
- 2 tbsp Brindisa arbequina olive oil
IN STOCK
- 1 large garlic clove peeled and thickly sliced
- 1 medium tomato, grated (80g)
- 1tbsp Santo Domingo sweet and smoked paprika
IN STOCK
- 200g Calasparra rice
IN STOCK
- 4 red prawns
- Salt to taste