Red Spanish Paella

The classic Spanish paella has many variations and this is one of my summer favorites. It is quite a light paella, making it ideal for informal summer lunches. It is full of juicy sweetness and the use of lots of lovely red peppers and tomatoes make it really appealing.

You will need:

200g fresh prawns
1 chicken breast, cut into small cubes
1 onion
2 medium red peppers
4 tomatoes
4 cloves garlic
350g Calasparra rice
1 litre chicken or fish stock
3 tablespoons olive oil
small jar of roasted piquillo peppers
¼ teaspoon sweet paprika
¼ teaspoon saffron
Salt and pepper




Method:

1. Peel the onion and chop finely, peel and crush the garlic. Finely chop the red peppers and tomatoes. Set the vegetables aside while you prepare the prawns.
2. Clean and peel the prawns thoroughly, then rinse under running water. Put the stock onto a gentle heat.
3. Heat the oil in a large paella pan and add the onion and garlic, cook gently for a few minutes. Add the chicken and cook for 5 minutes and then add the red pepper and cook for a further 5 minutes. Add the tomatoes and cook for 10 minutes or so.
4. Slowly add the rice a ladle full at a time and cook for 5 minutes stirring all the time until the rice is translucent. Then add the stock again using a ladle, Calasparra rice needs 3½ parts stock to 1 part rice.
5. Add the saffron, paprika, prawns, salt and pepper. Stir once to mix then lower the heat and cover. Cook for around 20-25 minutes until the stock has been absorbed by the rice. Check after about 15 minutes and add more stock if necessary but don't stir!
6. Turn off the heat, add the piquillo peppers and cover again for 5 minutes before serving.