Wednesday, 27 March 2013

Prawn Paella

This dish may take around an hour to prepare and cook but it is well worth it.  The parsley adds this amazing fresh taste that contrasts the smokiness of the paprika and the saffron just adds this incredible depth of flavour that you can’t find anywhere else – it simply transforms the cauliflower! It’s packed full of vegetables, chilli is an optional extra if you would like to add it.  You could also do this dish with chicken or turkey breast if you don’t like seafood. 

What you need

  • 330g prawns (shrimps)
  • 190g onion
  • 540g cauliflower
  • 300g capsicum
  • 1/2 bunch parsley
  • 2 1/2 tsp olive oil
  • 3 garlic cloves
  • 2 heaped tsp paprika
  • 1 large pinch saffron
  • 1 1/2 cups chicken stock
  • chilli

How to do it
Blitz the cauliflower in a food processor or chop the cauliflower up very finely.  In a saucepan put 2 cups of chicken stock, a large pinch of saffron and the cauliflower.  Bring to the boil and then simmer for 20 minutes.  

Grill the prawns, 1-2 minutes each side and then set aside to rest.  In a large frypan add the chopped capsicum, onion and garlic with 2 ½ tsp of olive oil and 2 heaped tsp of smoked/Spanish paprika.  

Gently cook the vegetables over a medium heat adding a little of the stock from the cauliflower to keep it moist.  The vegetables will take about 20 minutes to cook and once the capsicum and onion are soft, add the prawns back into the pan, along with half a bunch of fresh parsley and the cauliflower, saffron and stock.  Mix this through and if there is still a little watery take the time simmer the paella and reduce the liquid.  

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