THE RED-SILK GRAINS

(Our Play on Classic Paella)

THE RED-SILK GRAINS

Ingredients: 300g Bomba or Arborio rice, 200g King prawns, 100g Squid rings, 100g Chorizo (sliced), 1 Large onion (minced), 1 Red pepper (diced), 3 cloves Garlic, 1 tsp Saffron strands, 1 tsp Smoked paprika, 1 tsp Salt...

Ingredients

  • 300g Bomba or Arborio rice
  • 200g King prawns
  • 100g Squid rings
  • 100g Chorizo (sliced)
  • 1 Large onion (minced)
  • 1 Red pepper (diced)
  • 3 cloves Garlic
  • 1 tsp Saffron strands
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 800ml Fish stock
  • 2 tbsp Tomato purée

Cooking Method

  1. The Scorch Fry chorizo in a wide flat pan (paella pan) until the fat renders and it turns crispy; remove meat.
  2. The Architect Sauté onion, pepper, and garlic in the red fat until soft and sweet.
  3. The Bloom Add saffron, paprika, and tomato purée with a 50ml splash of stock; fry for 2 minutes until the oil turns a deep glowing crimson.
  4. The Swell Add rice; toast for 2 minutes. Pour in remaining stock; simmer UNSTIRRED for 15 minutes.
  5. The Marriage Arrange seafood on top; cover and cook for 8 minutes until prawns are pink and a 'socarrat' (charred crust) forms on the bottom.
  6. The Final Flourish Top with raw lemon wedges and a massive hit of fresh parsley.

Cuisine: Spanish

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