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Food Main Courses Spanish

Most customers are happy to wait for fresh paella that is made to order, as it is worth the wait! Plus, it is such a versatile dish that allows you to […]

4 Servings
150g king prawns, peeled, washed & de-veined
1 tbsp saffron
6 garlic cloves, roasted
3 shallots, diced
1kg risotto rice
Splash white wine
200ml chicken stock
5g lemon grass
1 lemon, juice & zest
1-2 tbsp tomato paste
2 red peppers, diced
Handful parsley & chives, chopped
Sea salt
Salt & pepper
1 tsp saffron
Dash smoked paprika
300ml boiling water
  1. Roast the garlic in sea salt for 20 minutes at 170ºC
  2. Wash and drain the rice
  3. Boil the water to mix with the stock
  4. Heat the oil in a wok and add the rice, shallots and tomato paste. Add the roasted garlic and the wine. Once slightly toasted, add the chicken stock in parts with a small ladle
  5. Add the saffron and paprika and cook out slowly, stirring every minute until the rice turns a deep yellow
  6. Add the peppers and prawns and cook for a further 5 minutes
  7. Take off the heat and rest
  8. Add lemon juice and zest, parsley and keep stirring to avoid the rice becoming too gloopy. Let down with more stock if needed
  9. Taste and season if necessary. Garnish with lemon wedge and serve