Friday, 21 March 2014


My friend Robyn & I absolutely love paella, so last night we created this recipe for the blog and we loved it. It's so simple to put together and tasted just as good as the amazing paella we had at the pub, although perhaps not quite as traditional or beautiful !

serves 2

150g risotto rice
150g king prawns (we used cooked prawns)
150g frozen peas
100g tomato pasta sauce (I used little pasta organics spinach & tomato. Any GF brand is fine, or you could just use 100g tinned tomatoes)
2 dessertspoon light olive oil
1 small shallot
100ml white wine
600ml vegetable stock (fresh or from a cube. Fish stock, vegetable stock or chicken stock)
lemon slices & chopped parsley to serve (optional)

1  peel & chop the shallot.  leave the peas to one side (they will start to defrost while you're cooking the paella)

2 heat the olive oil in a frying pan over a medium high heat, & add the shallot.  cook for a few mins until it starts to soften

3 pour the white wine & the tomato pasta sauce into the same container as the stock, so its all mixed together.

4  Reduce the heat down - you want it quite low - and add the rice and stir in well. Then add about 150ml of the stock mixture. Leave to simmer, stirring occasionally to make sure it doesn't stick to the bottom.

4 when the rice has absorbed all the liquid add in another 150ml and repeat the process until all the stock has been absorbed.

5 if you've used up all the stock mix and the rice isn't cooked, don't panic! just keep adding more water, or stock, or better still wine! - until the rice IS cooked. Don't worry, it will get there! you could also try covering the pan (if you have a lid) as this will help the process.

6  finally, add the cooked prawns & peas until the peas are cooked & the prawns are warmed through.

7 serve with lemon, chopped parsley and more wine!

( Paella from the Gallipot inn in Hartfield, East sussex. Yummm.)

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