You can’t beat a paella – Spain’s ultimate one-pan dish that goes straight from the hob to the table for everyone to tuck into. It’s guaranteed to transport you to a warmer climate in no time.
Langostino and artichoke paella
Ingredients
4
servings
-
- 315 ml
- 1 tbsp
- 4
- 2 tsp
- 2 tbsp
- 300 g
- 1 l
- 2
- 400 g
- 2 tbsp
Failed to add items to shopping list.
Preparation
Heat the oil in a deep frying pan, drain, halve and pat dry the artichokes, add to the frying pan and fry over a medium-low heat for 4-6 minutes until golden.
Finely chop and stir in the garlic, deseed and finely slice the peppers and add with the smoked paprika for warmth and cook for another 4-5 minutes until beginning to soften and colour.
Season well and add the tomato purée along with the rice. Stir well to coat everything, then pour in the stock, bring back to the boil then turn down to a simmer, cover and cook for 15 minutes without stirring, or until the rice is just tender.
Squeeze in the tangy juice of 1 lemon, add the defrosted prawns then cover and cook for 10 minutes or until the prawns are cooked through and pink; the rice should also have formed a crispy crust in the base of the pan. Serve with wedges from the remaining lemon and plenty of fresh parsley for colour.
