Rainbow paella with prawns and asparagus stealing the show! This one’s packed with colourful vegetables and the squeeze of lemon juice at the end tops it all.
Paella rice
Puffy rice. When you are simmering the paella, there’s no need to continuously stir the rice. This way the rice will be less mushy.
Substitute
Risotto rice/sushi rice
King prawns
Feel free to add more seafood in the mix!
I can suggest a seafood mix with squid rings, mussels or lobsters.
Chicken
In place of the chicken, you can use other meats too.
Substitute:
Spanish chorizo/normal sausages
Pointed red pepper
I personally thought this tasted a bit sweeter than the regular bell pepper. Of course, just for colour, you can use other bell peppers.
Substitute
Red/yellow/orange bell pepper
Chicken stock cube
Dissolve the chicken stock cube in hot water.
Substitute
Vegetable/ham/seafood stock cube
Link to the video version!
Total time: 45 minutes
Serves 4-5
5 cloves garlic (minced)
1/2 white onion (chopped)
1 pointed red pepper (chopped)
1 tsp paprika
1 tbsp Tomato paste
1 chicken thigh (diced)
4 King prawns
1 chicken stock cube
4 cups hot water
2 cups paella rice
Pinch black pepper
1/2 tsp saffron
1 Bay leaf
1/2 cup frozen peas
5 asparagus
1/2 cup fresh parsley
1 lemon
Method:
Dissolve the chicken stock cube in hot water.
Heat a pan under medium heat with olive oil. Sauté chopped onion and minced garlic. When the onions are translucent, add in the chopped pointed red pepper pieces, paprika and tomato paste. Fry for around a minute.
Add in chicken thigh pieces and fry until the chicken is nearly cooked.
Mix in the paella rice then pour in the chicken stock. Add in the saffron, bay leaf and a pinch of black pepper. Cover the pan with a lid and simmer for 10 minutes.
Uncover the pan then mix in the peas. Cover and simmer for another 5 minutes.
Place the asparagus in the middle and spread the prawns around the paella. Cover the pan for another 5 minutes.
Once the paella is cooked, top with some fresh parsley and lemon wedges.
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