A vibrant, nourishing and incredibly comforting bowl. The flavours of paella in a quick, soupy rice.
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Step 1.
Place the saffron and ice into a small bowl and set aside. The ice will melt and the saffron will bloom.
Step 2.
Meanwhile, peel, trim and finely grate the garlic directly into a saucepan. Pick the parsley leaves and thinly slice the stalks. Add the stalks to the pan with the garlic, along with a drizzle of olive oil.
Step 3.
Get the saucepan over a medium-high heat. Cook for 2-3 mins, stirring until the parsley stalks have softened. Add the tomato purée and smoked paprika and fry off for 3-4 mins until the tomato purée has darkened.
Step 4.
Pour the stock into the saucepan and bring it up to a gentle simmer. Once simmering, decrease the heat to low, add the prawns and leave them to poach for 2-3 mins until cooked through (skim any foam out and discard). Add ½ the saffron water and season to taste with salt and lemon juice.
Step 5.
Pour the remaining saffron water over the cooked rice and reheat. Make sure to stir the rice thoroughly after reheating.
Step 6.
Divide the rice between bowls and ladle in the broth. Top with the poached prawns and parsley leaves. Drizzle over some olive oil and serve with any remaining lemon, and some chopped red chilli if you like.
Serves
4
8
Unknown ingredient
20 g
Ice Cubes
4
Garlic Cloves
Handful
Fresh Parsley
2 tbsp
Tomato Purée
2 tsp
Smoked Paprika
800 ml
Vegetable Stock
300 g
Raw Peeled King Prawns
1
Lemon
500 g
Cooked Rice
To serve
Red Chilli
Serves
4
8
Unknown ingredient
20 g
Ice Cubes
4
Garlic Cloves
Handful
Fresh Parsley
2 tbsp
Tomato Purée
2 tsp
Smoked Paprika
800 ml
Vegetable Stock
300 g
Raw Peeled King Prawns
1
Lemon
500 g
Cooked Rice
To serve
Red Chilli
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Place the saffron and ice into a small bowl and set aside. The ice will melt and the saffron will bloom.
Step 2.
Meanwhile, peel, trim and finely grate the garlic directly into a saucepan. Pick the parsley leaves and thinly slice the stalks. Add the stalks to the pan with the garlic, along with a drizzle of olive oil.
Step 3.
Get the saucepan over a medium-high heat. Cook for 2-3 mins, stirring until the parsley stalks have softened. Add the tomato purée and smoked paprika and fry off for 3-4 mins until the tomato purée has darkened.
Step 4.
Pour the stock into the saucepan and bring it up to a gentle simmer. Once simmering, decrease the heat to low, add the prawns and leave them to poach for 2-3 mins until cooked through (skim any foam out and discard). Add ½ the saffron water and season to taste with salt and lemon juice.
Step 5.
Pour the remaining saffron water over the cooked rice and reheat. Make sure to stir the rice thoroughly after reheating.
Step 6.
Divide the rice between bowls and ladle in the broth. Top with the poached prawns and parsley leaves. Drizzle over some olive oil and serve with any remaining lemon, and some chopped red chilli if you like.
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