The WellNow Co Paella bowl served

This version of a paella offers the combination of comfort, a multitude of flavours and a dish equally popular in summer and winter making it a family staple in our house. The oven-bake aspect means once you have everything in the pot you don’t need to be hanging over it until it’s cooked.

It’s also a very versatile dish. You can load more veg in or leave out some. It’s a great one to use up veg about to turn. Courgettes, mushrooms, red or green peppers and more can be added.

Makes enough for a family of 5 for dinner, leaving loads for lunch the next day too!

The WellNow Co Paella ingredients

Ingredients:

300g risotto rice

1 x 200g whole Chorizo cubed

360g Prawns raw chilled

2 medium onions diced

4 Carrots diced small

1 Yellow pepper chopped

1 large Celery stick chopped

1-2 garlic cloves depending on preference

500g Passata

800ml Chicken or veg stock

Saffron – a couple of threads

1-2 tsp Mixed herbs

Handful of chopped Coriander leaves

Chopped parsley for serving (optional)

Method:

  1. Fry the onion for a few mins until it looks slightly opaque (see-through).
  2. Add the chorizo and cook for a few minutes to allow the flavours to come out.
  3. Add the celery, carrot, peppers and garlic and cook for a few minutes.
  4. Add the rice and stir through for a minute or two on the heat.
  5. Add the passata, saffron, mixed herbs, coriander and stock and stir.
  6. Put a lid on the pot and transfer to a pre-heated oven at 200F (180C) for 20 mins.
  7. Add the prawns and cook for a further 10-15 mins until the prawns are cooked through.
  8. Serve with a sprinkle of chopped parsley and devour!
The WellNow Co Paella in the pot

You can find more recipes from The WellNow Co here.

Recommended Posts

No comment yet, add your voice below!


Add a Comment

Your email address will not be published. Required fields are marked *