Living in a rural area, most of my meat recipes involve some form of farm animal. But today it’s something a bit different. See, out here in the bush we often forget that that big blue wobbly thing called the ocean that is so far away from our location is full of all kind of weird and whacky looking creatures that can be cooked up and popped in our tums.
In our tiny town we have The Fish Man. The fish man is a man with a refrigerated van full of seafood from the Sydney fish markets that morning, who tours the small rural towns once a fortnight and is our only chance to buy really fresh seafood.
When my wife and I were in Spain I had some fantastic Paella – great stuff! I’ve never been able to replicate it since but below is the recipe I use that comes the closest. It’s easy to make and tastes damn good! So without further ado lets look at Trev’s Prawn Paella!
Ingredients:
- 2 tbs olive oil
- 1 onion, thinly sliced
- 1 red capsicum, deseeded and chopped
- 3 garlic cloves, crushed
- 1 tsp Mixed Spice
- 2 tsp Ground Paprika
- 500g Arborio Rice
- 1 cup dry white wine
- 1L chicken stock
- 1 bunch broccolini, chopped
- 800gm’s shelled green prawns
- Juice of 1 lemon,
- 1 lemon but into 8th’s
- Flat-leaf parsley, shredded
Method:
- Heat the oil in a saucepan. Add onion and capsicum. Cook for 3-4 minutes until softened.
- Add garlic and spices and cook for a further minute.
- Add rice and stir to coat. Add wine and stock. Simmer for 15 minutes.
- When all liquid has been absorbed by the rice stir through broccolini and spoon into baking tray
- Layer prawns over top of paella. Sprinkle lemon juice over dish. Add segmented lemon pieces.
- Roast for 15 minutes in oven at 220c
- Remove from oven & sprinkle over shredded parsley. Serve.
And there ya go, a fabulous Spanish Dish that tastes great! Cook and enjoy!
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