Quick and Easy Paella
20 or so prawns, raw and peeled
1 heaped cup bomba or Arborio rice
2 cups chicken stock
2 lemons, quartered
Parsley to serve
2 whole chargrilled capsicums from a jar (available next to the olives at your supermarket)
3 garlic cloves
1 cup packed continental parsley + more for garnishing
1/3 cup Bertolli Extra Virgin Olive Oil Robusto
1 generous tbs smoked paprika
2 large tomatoes, chopped
Place all sofrito ingredients into a food processor and pulse until roughly chopped.
Add to paella pan or a large deep saucepan on medium heat, stirring every few minutes until slightly softened.
Add rice and sauté for a further 2 minutes.
Add stock and place prawns on top, cook on low heat for 15 or so minutes until rice is tender. You might like to add a little more water and cook further if the rice isn’t as tender as you like.
Place lemon wedges on top and sprinkle over extra parsley, cook for another 2-3 minutes after rice is tender to create the crust on the bottom.
Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here