recipe for Red Paella - Paella Roja has been
reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
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.
for Red Paella
400g fresh prawns
2 red peppers
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
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.
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.
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.
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.
off the heat, add the piquillo peppers and cover again
for 5 minutes before serving.
with permission of Orce