The flavour and comfort of a paella without the need to stay at the stove!
Ingredients
- 250 g cherry tomatoes
- 4 garlic cloves, halved
- 1 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Pinch of saffron
- 800 ml hot chicken stock
- 300 g paella rice
- 200 g chorizo, sliced
- 1 lemon, cut into 8 wedges
- 150 g shelled raw king prawns
- 2 tbsp roughly chopped parsley
- Fried padron peppers or green salad, to serve
Instructions
1 Preheat the oven to 200 ̊C/Gas 6. Place the tomatoes, garlic and red onion in a large roasting tin. Drizzle over 1 tbsp of the olive oil, then sprinkle with paprika, salt and pepper, and toss well together. Roast for 15 min until the tomatoes have softened but are still holding their shape.
2 Meanwhile, stir the saffron into the hot chicken stock and set aside for a few minutes to infuse.
3 Stir the rice and chorizo into the pan, then stir in the hot stock. Add the lemon wedges to the top and bake for 20 min until the rice is almost tender and all of the liquid has been absorbed.
4 Toss the prawns with the remaining 1 tbsp olive oil then arrange on top of the rice. Return to the oven for a further 5 min, until the prawns are cooked through. Sprinkle with parsley and serve with fried padron peppers or a green salad.
ALSO SEE:
Feature Image: W&H
