This is a light, but warming dinner that takes a little time to cook but is worth the effort. Serves 4.
- 1 x red pepper
- 1 x orange pepper
- 2 x bulbs of fennel sliced finely
- Garlic Olive Oil
- Greens tops of bunch of spring onions
- Salt and Pepper
- Chorizo
- Pack of raw king prawns
- Cherry Tomatoes
- Paella Rice – 200g
- Basil
- Zest and juice of one lemon
- Litre of good quality chicken stock
- Pinch of saffron
Finely slice your red and orange pepper, add 1 tablespoon of the garlic olive oil to a large, heavy based frying pan, put on a medium heat and when hot add the peppers and fennel and fry for 5 minutes until softened, add the spring onion and chorizo and fry until the chorizo is slightly browned and the oil begins to run out.
Add the chopped, baby tomatoes and stir to combine, add your rice and fry until transparent. Then add the pinch of saffron, and chicken stock and zest and juice of the lemon. Turn down to a simmer until the rice is nearly cooked and most of the liquid absorbed, add the prawns and cook until they turn pink, stir through the basil and season to taste.
palmernoms 