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Archive of BBC Food Recipes

Paella

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Ready Steady Cook

Method


  1. Heat the oil in a large frying pan and gently fry the shallot, garlic, paprika and red pepper until softened.

  2. Add the rice and stir until coated in oil.

  3. Add the saffron and wine and simmer until the liquid has reduced by half.

  4. Add the stock and simmer for ten minutes, or until most of the stock has been absorbed.

  5. Add the prawns and squid rings and cook for a further 3-4 minutes, or until the rice is tender and the prawns and squid are cooked through.

  6. Sprinkle over the parsley, season, to taste, with salt and freshly ground black pepper and stir well.

  7. To serve, place servings of the paella onto plates and garnish with lemon wedges.

Ingredients

  • 2 tbsp olive oil
  • 1 shallot, chopped
  • 1 garlic clove, chopped
  • ½ tsp smoked paprika
  • ½ red pepper, chopped
  • 400g/14oz risotto rice (such as arborio or carnaroli)
  • pinch saffron strands
  • 150ml/5½fl oz white wine
  • 500ml/18fl oz hot vegetable stock
  • 4 raw king prawns, shells removed, cleaned
  • 1 squid, cleaned and cut into rings
  • handful fresh parsley, chopped
  • salt and freshly ground black pepper
  • 1 lemon, cut into wedges, to serve

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