Summer paella

Name: Summer paella
Yield: Serves 2
Cuisine: Spanish recipes
Ingredients: 1 tbsp olive oil; 100g Sainsbury’s ready-diced onion or 1 small onion, diced; 90g Sainsbury’s Mini Chorizos for Cooking, diced; 230g pack Sainsbury’s Paella Rice Kit; 500ml good quality chicken stock, hot; 100g El Navr Whole Piquillo Peppers from Sainsbury’s, or ready roasted peppers; 200g peeled raw king prawns, deveined; Small bunch of fresh coriander, leaves roughly chopped

Easy
September 2011

Easy
September 2011

Serves 2
Ready in 20 minutes

This Spanish-inspired summer paella recipe is packed with prawns and chorizo and will transport you to a warmer climate in no time!

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Ingredients

1 tbsp olive oil
100g Sainsbury’s ready-diced onion or 1 small onion, diced
90g Sainsbury’s Mini Chorizos for Cooking, diced
230g pack Sainsbury’s Paella Rice Kit
500ml good quality chicken stock, hot
100g El Navr Whole Piquillo Peppers from Sainsbury’s, or ready roasted peppers
200g peeled raw king prawns, deveined
Small bunch of fresh coriander, leaves roughly chopped

1 tbsp olive oil
100g Sainsbury’s ready-diced onion or 1 small onion, diced
90g Sainsbury’s Mini Chorizos for Cooking, diced
230g pack Sainsbury’s Paella Rice Kit
500ml good quality chicken stock, hot
100g El Navr Whole Piquillo Peppers from Sainsbury’s, or ready roasted peppers
200g peeled raw king prawns, deveined
Small bunch of fresh coriander, leaves roughly chopped

Method

Heat the oil in a sauté pan, add the diced onion and chorizo and fry for 5 minutes. Stir through the paella mix and toast the rice for a couple of minutes, then pour over the hot stock. Cover and leave to simmer gently for 10 minutes. Stir through the roasted peppers and the prawns, then season well.
Cover and simmer for 5 minutes more until the rice is tender and the prawns are cooked through. Mix in the chopped coriander to serve.

Method

Heat the oil in a sauté pan, add the diced onion and chorizo and fry for 5 minutes. Stir through the paella mix and toast the rice for a couple of minutes, then pour over the hot stock. Cover and leave to simmer gently for 10 minutes. Stir through the roasted peppers and the prawns, then season well.
Cover and simmer for 5 minutes more until the rice is tender and the prawns are cooked through. Mix in the chopped coriander to serve.