Linda Tubby's Paella with Prawns and Cherry Tomatoes
Over a year ago
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Ingredients
- 3tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 2 fat cloves of garlic, crushed to a paste with a little salt
- 4 juicy ripe tomatoes, skinned
- 300g paella rice
- 800ml vegetable stock
- Pinch of saffron
- 1 fennel bulb, cut into quarters and sliced
- 250g raw peeled prawns
- 200g cherry tomatoes
- 1 ½tbsp roughly chopped parsley leaves
- Sea salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
- Handful of basil leaves, to serve
Accompaniment
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Description
A simple yet irresistible Spanish-inspired favourite.
Method
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1
In a sieve set over a bowl, deseed the skinned tomatoes. Roughly chop the tomato flesh, add to the onions and cook for 2 minutes.
Squash the seeds in the sieve with the back of a ladle to extract all the juice and add to the stock.
If you can't get raw prawns, you can use cooked ones - add them at the same time as the cherry tomatoes, just to warm through
Add the paella rice to the saucepan, season with salt and pepper and stir in the vegetable stock. Place on a low heat and sprinkle over the saffron.
Let the mixture gently bubble until the stock is completely absorbed. Continue stirring, from the outside into the centre, for 10 minutes.
Add the fennel and cook for a further 5 minutes. Fold in the prawns and cover the pan with a lid for 3 minutes.
Add the tomatoes, cover and cook again for 1-2 minutes, making sure the prawns are all pink and cooked. Then fold in the chopped parsley.
Serve with lemon wedges and scatter over the basil leaves.
Chef's Tips
If you can't get raw prawns, you can use cooked ones - add them at the same time as the cherry tomatoes, just to warm through
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