Red Pepper and Shrimp Paella
This simple paella with shrimp & bell peppers is loaded with flavour, it's easy to make and comes together in just 45 minutes.
Ingredients
- 250g paella rice
- 50g peas, optional
- 3 garlic cloves
- 2 grated tomatoes
- 1 ½ litres of chicken/vegitable stock
- 1 red bell pepper, finely chopped
- 1 white onion, finely chopped
- 1 fresh lemon
- 1 tablespoon saffron
- 1 tablespoon smoked paprika
Jamaican Red Pepper Shrimp Ingredients
- 12 black tiger prawns
- 3 garlic cloves, finely chopped
- 1 ½ scotch bonnet peppers, finely chopped with seeds removed
- 1 red bell pepper, seeded and finely diced
- 1 tablespoon smoked paprika
- 1 tablespoon all-purpose seasoning
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon all-spice powder
- Handful of chopped parsley
Method
- Mix your red pepper shrimp seasonings into a bowl, adding the prawns onced mixed ensuring that the outer shell of the prawns is fully covered - leave to marinate for a few hours, or overnight for maximum flavour
- Heat your paella pan on a medium heat without any oil
- Toast the saffron by wrapping in a small foil envelope and heating for around 10 minutes, once toasted remove from the pan and set aside for later
- Add a generous amount of salt to the pan, followed by extra virgin olive oil
- Add your onions and sweat until soft, then add the garlic, diced red peppers, smoked paprika, two grated tomotoes and cook for 30 seconds
- Add the chicken/vegetable stock and bring to a gentle simmer
- Add the saffron to the pan by crushing it between your fingers
- Add 250g paella rice, stiring to ensure it is evenly spread throughout the pan - do not stir again for the rest of the cooing process
- Allow the pan to gently simmer, cooking for around 10 minutes
- Add a few rosemary sprigs, peas (optional) and your marinated red pepper prawns to the surface of the pan, ensuring you dont mix the ingredients with the rice
- Cover the pan with foil and leave to cook for another 6 minutes
- Remove the foil using cooking tongs, turn the prawns over and allow to simmer for a further 2 minutes
- Remove from heat and allow to rest for 4 to 5 minutes before serving
- Sqeeze fresh lemon juice onto the spicy prawns with a handful of chopped parsley
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