Annabel Karmel's Paella
Over a year ago
14,790 views
Ingredients
- 200g/7oz long grain rice
- 1 tbsp olive oil
- 1 onion. finely chopped
- 1 clove garlic. crushed
- 1 tsp smoked paprika or use sweet paprika
- ½ red pepper. diced
- 1 x 400g tin chopped tomatoes
- 500 ml chicken stock
- 1 tbsp tomato puree
- 170g/6oz cooked prawns
- 170g/6oz cooked chicken
- 55g /2 oz frozen peas
- Handful parsley leaves (1 tbsp chopped parsley)
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
This vibrant paella is a delightful dish that brings a taste of Spain right to your kitchen. With tender rice infused with the rich flavors of sautéed onion, garlic, and paprika, every bite is a celebration of color and taste. As you stir in succulent chicken, juicy prawns, and sweet peas, the dish transforms into a hearty meal that’s perfect for sharing with family and friends. Finish it off with a sprinkle of fresh parsley for a burst of freshness that makes this paella truly irresistible.
Method
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1
Put the rice in a colander and rinse well under cold running water.
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2
Leave to drain.
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3
Heat the oil in a large non-stick frying pan or wok.
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4
Sauté the onion for 5 minutes, until soft.
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5
Add the garlic, paprika, pepper and rice.
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6
Cook for 3 minutes, stirring constantly.
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7
Pour in the chopped tomatoes, stock and tomato puree and add this to the rice.
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8
Bring up to a simmer.
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9
Cook for around 15 minutes, until the rice is tender and the stock has been absorbed.
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10
While the rice is cooking, shred the chicken into small pieces.
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11
Roughly chop the parsley leaves.
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12
Stir the chicken, prawns and peas into the paella.
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13
Cook for a further 2 minutes, until everything is hot.
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14
Scatter over the chopped parsley and serve.
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