RECIPE FROM SPAIN:

Have you discovered the Orce "Fire" Chorizo yet . . . ? <click here>

Red Paella - Paella Roja

I love this version of the classic Spanish dish. It is quite a light paella but full of juicy sweetness and the use of lots of lovely red peppers and tomatoes make it really appealing.

You will need:

400g fresh prawns
1 onion
2 red peppers
4 tomatoes
4 cloves garlic
350g Calasparra rice
1 litre chicken or fish stock
3 tablespoons olive oil
150g roasted piquillo peppers
¼ teaspoon sweet paprika
¼ teaspoon saffron
Salt and pepper

Method

• Peel the onion and chop finely, peel and crush the garlic. Chop the red peppers and tomatoes into small pieces. Clean and peel the prawns thoroughly. Put the stock onto heat.

• Heat the oil in a paella pan and add the onion and garlic. Cook gently for a few minutes. Add the red pepper and cook for a further 5 minutes, then add the tomatoes and cook for 10 minutes or so.

• Add the rice a ladleful at a time and cook for 5 minutes stirring all the time until the rice is translucent. Then add the stock again using a ladle, Calasparra rice needs 1½ parts stock to 1 part rice.

• Add the saffron, paprika, prawns, salt and pepper. Stir once to mix then lower the heat and cover. Cook for around 20-25 minutes until the stock has been absorbed by the rice.

• Turn off the heat, add the piquillo peppers and cover again for 5 minutes before serving.

Serves 4