Paella - stugoo style
- 3 X king prawns per person
- 1 cup paella rice
- 4 cloves garlic
- 2 white onions (or 1/2 large white onion)
- 1 red pepper
- 3 beef tomatoes
- Large pinch saffron
- 1 tbsp sweet paprika
- Olive oil
- optional - fish stock
- Peel, clean and de-head the prawns
- Place the shells and heads in a pot of boiling water ~1.5 - 2 litres and boil for about 25 min to make a broth (add fish stock of you have it)
- When done strain the stock and discard all the bits.
- Meanwhile dice the garlic and the onion, grate the tomatoes.
- Chop the pepper into small 1 cm chunks
- Heat in a large pan (sorry I'm Scottish I don't have a paella pan) 2-3 tbsp olive oil
- Brown the prawns on either side and save for later
- In the same pan fry the onions on a medium/high heat till soft.
- Add the garlic and once fragrant add the peppers and cook for a few minutes, stirring regularly.
- Season liberally with salt and pepper
- Add the grated tomatoes, the saffron and smoked paprika.
- Stir thoroughly and cook out the moisture
- Add the rice and ensure to spread it evenly. Once spread pour over the broth till 2x the amount is covered.
- Don't touch the rice and cook on a high heat for 5 minutes
- Turn down the heat to medium and cook and add the prawns on top.
- Continue to cook until the rice is cooked and the water has mostly evaporated, 10-15 min. (Remove the prawns if they start to over cook and place them on to serve)
- The rice should be soft and there should be a "socarrat" or a slightly crispy/savoury base on the rice.
Notes & thoughtsI eyeballed this in a big stainless steel pan, hope it works again the next time.