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Saffron Paella with Calamari, Chorizo Meatballs and Prawns


With  Laurent Loudeac

Saffron Paella with Calamari, Chorizo Meatballs and Prawns

Ingredients
200gr risotto rice (Arborio)
1 large calamari, washed and sliced.
12 prawns, peeled, head on or off, depending on your liking.
1gram saffron threads
1 cup peas (frozen is fine)
1/2 onion, chopped.
2 garlic cloves, chopped
2 tablespoons olive oil
Fish stock or vegetable stock
100ml white wine

Chorizo Meat Ball ingredients
200g pork mince with 10% fat
1 small tablespoon smoked Spanish paprika
1/2 onion and 2 garlic cloves, peeled, chopped and sautéed.
1 tablespoon chopped parsley
1 small chilli, chopped
1 tablespoon chopped tinned roasted peppers.
Salt and cayenne pepper to taste

Method - Meatballs.
Mix all of the ingredients in a bowl and roll into small balls.

Method - Paella
In a pot, sweat off the onion, garlic and the calamari in olive oil.
Add the rice and sweat for 2 minutes, deglaze with white wine, reduce then add enough stock to cover rice and cook slowly, till reduced.
Then add more stock and so on until the rice is cooked, not too soft but not crunchy.
Season to taste.
In a separate pan, put the oil and sear the meat balls and the prawns until cooked then gently fold into the rice keeping some of it to garnish.
You can garnish with fresh chopped parsley or chives.
Serve straight away.

(Broadcast: 22 May 2012)


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