Prawn paella

Name: Prawn paella
Cook time: 20 min
Yield: 4

with tomato sofrito and black garlic aioli

Ready in around 20 mins

RECIPE FACT:

Paella is known as Spain’s national dish but originates from the Valencia region.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE VEGETABLES:

Slice the capsicum into ½ cm strips discarding the core. Peel and finely slice the red onion. Open the bag of black rice, squeezing gently on the bag to break up any large clumps.
2. TO COOK THE PRAWNS:

Remove the prawns from their packaging and pat dry with a paper towel. Spray a non-stick frying pan with oil and place over a high heat. Once hot add the prawns, season with salt and char for 30-60 secs each side. Remove from the pan onto a plate and cover to keep warm.
3. TO COOK THE PAELLA:

Respray the pan with oil and place back over a medium-high heat. Once hot add the onion and capsicum and cook for 3-4 mins stirring occasionally to create a char. Add the black rice, season with salt and cook for 1 min. Add the tomato sofrito, peas and stir to combine. Add the prawns back to the pan and cook undisturbed for 1-2 mins.
TO SERVE:

Spoon prawn paella into bowls. Top with a handful of mesclun and a drizzle of oil. Dollop with black garlic aioli and sprinkle over the toasted almonds. Serve any remaining mesclun on the side.