This seafood paella is a great centrepiece for a weekend dinner with friends.
Cooking Time: 50 mins
2 tbsp vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 red pepper, de-seeded and cut in lengths
100 g chorizo, roughly chopped
400 g Spanish paella rice
2 tsp paprika
1.6 L hot vegetable or chicken stock
200 g fresh beans, sliced into chunks
3 sprigs of fresh thyme
1tbsp tomato purée
400 g mixed sea food
200 g prawns
Small handful flat-leaf parsley, roughly chopped
Pour the oil into the paella dish and place on the heat. Start off at full heat as tierra negra cookware, being ceramic, takes a little longer to heat than a metal pan. Tip in the onions and garlic, fry lightly and then add the peppers and chorizo.
If too dry add a little more stock, if too soggy remove lid, increase heat and allow to cook until excess liquid has evaporated.
Used in this photo: CL 794 Shallow casserole (4 litres)