Fri, 6 January 2017
Chef Oliver McCabe, author of “The Fuel Food Cookbook”, was in the kitchen this morning.
Fully Loaded Paella with Prawns
Ingredients:
2 tablespoons Olive Oil
1 large Onion, chopped finely
6 cloves of Garlic, minced
½ teaspoon Chilli Flakes
Pinch of Rock Salt
2 large Yellow Peppers, diced
1 x 400g can of whole plum tomatoes, roughly chopped
2 tablespoons Chopped Fresh Thyme
1 teaspoon Chilli Powder
1 tablespoon Paprika
250g Arborio Rice
2 Vegetable stock cubes
600ml hot water
225g Edamame Beans
15g Fresh Coriander, chopped
15g Fresh Flat-Leaf Parsley, chopped
Pinch of freshly ground black pepper
750g thawed frozen shelled prawns
Method:
Heat the oil in a large wok over a low to medium heat. Sauté the onion, garlic, chilli flakes and a pinch of salt for 5–8 minutes, until the onions are soft.
Add the yellow peppers, tomatoes, thyme, chilli powder and paprika and simmer, covered, for 10 minutes.
Stir in the rice to coat it well.
Dissolve the stock cubes in the hot water in a Pyrex jug, then pour into the wok.
Cover and reduce the heat to low.
Cook until the rice is tender and most of the liquid has been absorbed. This should take about 25 minutes.
Add the edamame beans and prawns towards the last 5 minutes of the cooking time.
Stir in the fresh herbs and season to taste with black pepper before dishing up.
