Spicy Summer Paella
There’s nothing quite like a paella for summer parties in the garden, but making a proper one can take hours, so this recipe contains a few little shortcuts to give you the same great flavours without quite so much faffing about. Sweet peppers and golden saffron rice are topped with fresh parsley, king prawns and fiery Chilli Pepper Pete’s Dragon’s Tail Habanero Salami.
Ingredients
1 red pepper
1 yellow pepper
2 onions
Olive oil for frying
300g paella rice
1l chicken stock
A big handful of frozen peas
A pinch of saffron threads
Turmeric
Salt and black pepper
1 lemon
Fresh parsley
150g king prawns
Chilli Pepper Pete’s Dragon’s Tail Habanero Salami
Serves 4
1. Start by making up the chicken stock with boiling water and add the saffron threads. Give it a stir and leave to sit for 5 or 10 minutes.
2. Next, dice the onion, and cut the peppers into long thin strips. Get both frying in a large cast-iron saucepan with a good splash of olive oil.
3. Once the onions and peppers have softened nicely, add the paella rice and stir to coat with the oil. Then pour in 700ml of chicken stock and the frozen peas, bring to the boil, and then turn down to a simmer. Leave it all to bubble, stirring every now and then, until most of the stock has been absorbed.
4. Keep adding more stock a bit at a time, stirring well, until the rice is cooked – if you run out of stock, add hot water.
5. Once the rice is cooked, add a generous sprinkle of turmeric and season to taste with salt, black pepper and a good squeeze of lemon juice. Turn the heat right down to just keep it warm while you make the finishing touches.
6. Fry the prawns in a little olive oil until pink and firm, and then throw in the chopped Chilli Pepper Pete’s Dragon’s Tail Habanero Salami (how much you use will depend on how spicy you want the final dish!) and just fry very briefly to crisp it up.
7. To serve, sprinkle the paella with chopped fresh parsley and garnish with lemon wedges, prawns and salami.
HABANERO SALAMI
NAGA SALAMI
JALAPENO SALAMI