Leek, Artichoke & Prawn Paella
Succulent shell-on king prawns, with a rich and smoky Paella rice, leeks, courgette and chorizo finished with fresh parsley and lemon
Tiger or King Prawns would work with this recipe. Keep the heads on for effect. Before the prawns go in the oven, give them a splash of white wine on top to keep them moist. You can swap the courgette for garden peas
Cooking Method
- Pre heat the oven to 190c/gas mark 5/170 fan oven First, in a hot pan with a little oil, pan fry the courgette until golden brown then set aside
- In the same pan, heat up another splash of olive oil and cook the chorizo sausage until they start to brown. Then add the diced onion and diced chilli and soften
- Add the Paella rice, cook out for a minute and then add the water/wine and mix in the Puréety Paella seasoning
- Add the cherry tomatoes and simmer for 10-15 mins or until the rice is nearly cooked and the water is nearly absorbed. (Tip: Add little more water if the rice isn't cooked but the water has been absorbed)
- Add the leeks and artichokes and stir through. Place the prawns on top and add a splash of white wine. Place in the oven for 5-8 mins or until the prawns are cooked through
- Add courgette and place back in the oven for a minute. Garnish with parsley and lemon wedges
Ingredients
- 2tbsp Olive Oil
- 150g Leeks , Sliced
- 150g Courgette , Batons
- 1each Fresh Chilli , Diced (finely)
- 10g Cherry Tomatoes , Quartered
- 140g Artichokes , Sliced
- 125g Paella Rice
- 200ml Boiling Water
- 8g King Prawns
- 15g Flat Leaf Parsley , Chopped
- 1each lemon , Quartered
- 110g Chorizo Sausage , Sliced
- 150g White Onion , Diced
- 200ml White Wine
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