Spanish baked paella
Preparation time: 15 minutes
Cooking time: 35 minutes
a pinch of saffron threads
2 tbsp olive oil
200g (7oz) cooking chorizo, diced
2 medium onions, chopped
2 red peppers chopped
2 cloves garlic, crushed
250g (9oz) white rice, ideally paella rice, or if not basmati is good
450ml (16fl oz) chicken stock
salt & freshly ground black pepper
300g (10oz) Tenderstem, each stem cut into 2
300g (10oz) raw king prawns
a small bunch of flatleaf parsley, chopped
1 lemon, cut into wedges, to serve
1 Preheat oven to 200ºC/R6. Sprinkle the saffron threads into a small heatproof glass or bowl and pour over 2 tablespoons of boiling water. Set aside to infuse.
2 Add the oil to a large heavy-based heatproof casserole and set over a medium high heat. When it is hot, add the chorizo, onions and peppers and fry together for 10 minutes, stirring frequently until they are a little coloured at the edges.
3 Reduce the heat a little before stirring through the garlic and rice. Fry for a couple of minutes, making sure all the rice grains are well coated in the juices. Pour in the stock, and saffron, along with its soaking water, stirring well to mix. Season with a little salt and freshly ground black pepper, cover with a tight fitting lid or snuggly tucked piece of foil and bake in the oven for 25 minutes.
4 Blanch the Tenderstem in a pan of boiling water for 2 minutes. Drain well.
5 Remove the paella from the oven, stir through the Tenderstem and prawns and most of the parsley, recover and return to the oven for a further 10-15 minutes, until the prawns are pink and cooked and the Tenderstem cooked but with a little bite. Serve immediately, with a little extra parsley scattered on top and lemon wedges to squeeze over.
Recipe and image courtesy of www.tenderstem.co.uk