LUISA’S PRAWN & PEPPER PAELLA
Rice cooks brilliantly in the Wonderbag. Why not give this easy recipe a try and find out. Serves 4.
- 2 tbsp olive oil
- 2 cloves garlic, peeled & crushed
- 100g/3.53oz passata
- 300g/10.58oz long grain rice
- 1 onion, peeled & diced
- 1 red pepper, deseeded & diced
- 500ml hot vegetable stock
- 1 large pinch saffron strands (or a pinch of turmeric)
- 400g/14.11oz raw tiger or king prawns
Warm 2 tablespoons of olive oil in a flameproof casserole dish over a medium heat. Add the onion, garlic and red pepper and fry for 5 minutes until softened but not coloured.
Add the passata to the pan and cook for a further 5 minutes, stirring just once or twice to allow the passata to thicken on the base of the pan. Stir in the stock, rice, and saffron (or turmeric). Bring to the boil then cover and simmer very gently for 10 minutes. Next add the peas and prawns and bring back to the boil for 2 minutes, until the prawns are opaque.
Place the pot into your Wonderbag and seal it for 2 to 3 hours or until the rice is tender and all the liquid has been absorbed. Season to taste and finish with plenty of parsley before serving.
Luisa’s tip: try using other fish in this recipe too, such as chunks of pollack or haddock.