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Red Paella - Paella Roja

This recipe for Red Paella - Paella Roja has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

I love this version of the classic Spanish dish. It is quite a light paella but full of juicy sweetness and the use of lots of lovely red peppers and tomatoes make it really appealing.

Ingredients for Red Paella

400g fresh prawns
1 onion
2 red peppers
4 tomatoes
4 cloves garlic
350g Calasparra rice
1 litre chicken or fish stock
3 tablespoons olive oil
150g roasted piquillo peppers
¼ teaspoon sweet paprika
¼ teaspoon saffron
Salt and pepper

How to make Red Paella

  • Peel the onion and chop finely, peel and crush the garlic. Chop the red peppers and tomatoes into small pieces. Clean and peel the prawns thoroughly. Put the stock onto heat.
  • Heat the oil in a paella pan and add the onion and garlic. Cook gently for a few minutes. Add the red pepper and cook for a further 5 minutes, then add the tomatoes and cook for 10 minutes or so.
  • Add the rice a ladleful at a time and cook for 5 minutes stirring all the time until the rice is translucent. Then add the stock again using a ladle, Calasparra rice needs 1½ parts stock to 1 part rice.
  • Add the saffron, paprika, prawns, salt and pepper. Stir once to mix then lower the heat and cover. Cook for around 20-25 minutes until the stock has been absorbed by the rice.
  • Turn off the heat, add the piquillo peppers and cover again for 5 minutes before serving.

Serves 4

Red Paella - Paella Roja

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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