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 (10½oz) paella rice
- 800ml (1½pt) vegetable stock
- Pinch of saffron
- 1 fennel bulb, cut into quarters and sliced
- 250g (9oz) raw peeled prawns
- 200g (7oz) cherry tomatoes
- 1½tbsp roughly chopped parsley leaves
- Salt and freshly ground black pepper
- 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
Heat the oil in a large pan and gently sauté the onion for about 5 minutes, until soft but not coloured. Add the garlic and cook for another minute.
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.
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.
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
Serve with lemon wedges and scatter over the basil leaves.
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