Paella is a classic Spanish rice dish, made at the end of the week and traditionally using leftovers. This recipe is budget-friendly because it uses turmeric instead of expensive saffron, to give it that distinctly golden-yellow hue.
- 2 tablespoons olive oil
- 150g small frozen prawns, defrosted
- 1 large chorizo sausage, sliced in 1/2-inch rounds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200g long-grain rice
- pinch paprika
- pinch ground turmeric
- 1 400g tin chopped tomatoes
- 1 litre reduced-salt chicken stock
- 125g frozen green peas, thawed
- Ground sea salt and black pepper to taste
Over a medium-high flame, heat one tablespoon of oil in a large heavy-based frying pan. Throw in the prawns and fry until just pink, then remove from pan.
Add the remaining oil to pan and fry sausage until it begins to brown. Then add onion and cook, stirring regularly until translucent, then remove from pan.
Adding a little more oil, add garlic and uncooked rice to the pan, giving it a good stir to coat. Cook this until rice is translucent.
Then stir in paprika, turmeric, tomatoes and stock, scraping up browned bits from the bottom of pan. Season to taste. Add the sausage back to the pan.
Bring to the boil and then reduce to a simmer. Cover and cook until rice is tender and most of the liquid has been absorbed. Stir in peas and cook until warmed through, then toss in prawns and serve immediately with a glass of red wine!
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