PRAWN AND SCALLOP EASY PAELLA

COOKING TIME:

50 mins

PREPARATION TIME :

30 mins

DIFFICULTY:

Intermediate

SERVINGS:

6 servings

INGREDIENTS:

1.5L chicken stock

3 tbsp extra-virgin olive oil

1 medium yellow onion chopped

4 garlic cloves finely chopped

1 red pepper seeded ribbed and thinly sliced

1 green pepper seeded ribbed and thinly sliced

1 tsp Spanish saffron pistils only

4 links Spanish dry-cured chorizo (about 175g) sliced

375ml white rice

1 (280g) tin diced tomatoes with chillies

45g tomato puree

900g raw peeled large prawn

900g sea scallops

Salt and pepper

10g chopped Italian parsley leaves

Lemon wedges for decoration

DIRECTIONS:

1) In a medium saucepan heat the chicken stock until boiling.

2) In a separate large saucepan or paella pan over medium-high heat heat the oil and add the onion the garlic the peppers the saffron and the chorizo. Cook for 6 mins or until vegetables are soft and chorizo is browned.

3) Stir in the rice tomatoes and tomato puree until well mixed and cook for 5 mins. Add the boiling chicken stock little by little stirring each addition constantly until the stock is almost absorbed.

4) Cover the paella pan with aluminium foil and cook for 25 mins until rice is tender. Add the prawns and the scallops and let cook covered for 5 to 7 mins more.

5) Decorate with the chopped parsley and lemon wedges.