And these are large prawns. I thought too many tiny prawns will be an overdose on the romance.A simple yet fragrant rice casserole that sounds really exotic, looks pretty ,even though there are prawns. Yup the saffron helps in masking the smell of the prawns. Yes, I know... Prawns don't smell for some people... But for some people prawns smell. In the words of the people in my home...
But the the results were good. An empty dish with no,no left overs and just a wee bit of Sangria left. Try the Paella. It reminds me of the sun, sea and Spanish movies and Antonio Banderas and some huge open pan with the shell fish sticking out.And this...PS don't be fooled by the small amount of rice. This is for two people only.For the
Paella -Spanish Rice with Chicken and Prawns
You need
250 GMs frozen or fresh prawns250 GMs boneless chicken or diced chicken breast or breakfast sausages 3/4 cup unwashed rice - I used basmati 1 strip or more bacon -optional1 red onion chopped 2 chopped tomatoes 2-3 tbsp tomato puree2 tsp sugar to balance the tartness of the tomatoes 1 red bell pepper chopped 3-4 cloves garlic chopped 1/4 cup chopped celery2-3 tsp or more Red Paprika Powder (I used Keya) or Deghi Mirch PowderSalt to taste1 big pinch saffron Parsley 1 1/2 cup vegetable or chicken stock or stock cubes or use water1/4 cup or less olive oil
In a heavy bottom PAN -I am now using my Dutch Oven lace the strip of bacon if using and the chicken and allow to heat on a low heat. The bacon fat melts slowly and the chicken will fry. You will need to add some olive oil here. Add only half .
We were in process of adding and subtracting the chicken..it was being picked off the PAN as it was getting seared ...so you don't see too much of that.Once the chicken and bacon are done, remove to a plate and add more oil to the same PAN. In the meanwhile collect all the ingredients and take a picture or two.
Into the same PAN add the remaining oil. Don't worry about the remains of the chicken and bacon. They will add flavor to your onions. Sauté the onions in this till they turn translucent. Add red peppers,celery,garlic and tomatoes and purée stirring and sautéing after each addition. That's to say don't dump all this together.Cooking on medium heat here.One at a time ,fry a minute and stir well.
Once the tomatoes become pulpy add the salt and the red paprika. Not chilli flakes. The paprika has a smoky ,sweet flavor. Not spicy hot, just warm, full bodied,colourful spicy. So if you can't get paprika,use Deghi Mirch. Only if.Stir. Add in the rice and stir to coat. Add in the fried chicken and tear the bacon into this along with the juices.
Now add in the stock. I I use stock cubes. So keep the salt in check.Pop in the saffron and reduce the flame to low. DO NOT ,in any circumstance cover the PAN,and do not walk away.
Once the water has reduced and the rice look almost cooked, sprinkle the parsley and place the prawns into the rice. Just make tiny indents with a spoon ,place each prawn and push it into the rice. Now place the lid and allow the rice to sit for atleast 10-15 minutes on low heat. I placed my Dutch oven on the induction cooktop on 100 power for 15 minutes.
Now the prawns are firm and pink. And the Paella has a crust like toasted rice to munch on.
Now stir a bit and serve with a yummy Sangria or a glass of wine. The first time round,I used less saffron , this time around I used a generous amount-boy,it smelled out of this world. Festive, fragrant and appetising.
We had no left overs and the PAN was spooned clean. The best thing about this simple Paella is that the flavours and ingredients are so familiar and yet so different. It's a novel way to enjoy the same old same old.So dress yourself up, lay the table and play some music.Pop open some wine...and serve your Paella.Make a regular evening spicy and special.
Do try this out and begin experimenting with Mediterranean cuisine at home.Make this your Mediterranean Romance with Sangria, Gazpacho and Mini Strawberry Curd Cheesecakes with a Chocolate Base.So what are you baking today???
