Paella

Prawn Stock

4 1/2 cups water
1.1 kg raw jumbo prawns (about 32-40)

Paella

2 tsp extra light olive oil with a dash of sesame oil
1/2 onion, peeled and chopped
1 clove garlic, peeled, smashed and chopped
1 tsp fresh grated root ginger
1 bay leaf
2 cups uncooked long grain white rice
4 cups prawn stock
1/2 cup white wine
1/8 tsp saffron
1/4 tsp freshly ground salt
1/4 tsp freshly ground black pepper

Sauce

1 tsp extra light olive oil with a dash of sesame oil
1/2 onion, peeled and sliced
1 red pepper, seeded and cut into 1.5 cm slices
1 green pepper, seeded and cut into 1.5 cm slices
1 tsp fresh grated root ginger
1 clove garlic, peeled, smashed and chopped
1 cup white wine
1 cup tomato puree
1 cup fresh quartered mushrooms
3 Tbs black olives, chopped
2 tsp capers
1 cup frozen green peas, thawed
3 Tbs fresh chopped basil

Garnish

freshly squeezed lemon juice
fresh chopped mint leaves

Instructions:

Prawn Stock -

In a saucepan, bring the water to a boil, drop in the prawns and cook for 3 minutes. Strain, reserving the liquid. Plunge the prawns into ice water to prevent further cooking and make them easy to handle. Peel and devein the prawns, returning the shells to the reserved liquid. Set the prawns aside.

Bring the reserved liquid and prawn shells to a boil, reduce the heat and simmer for 20 minutes. Strain - you should have 4 cups of prawn stock.

The Paella -

In a stewpot, heat the oil and cook the onion and garlic for 1 minute. Add the ginger, bay leaf and rice, stiring until the rice is well coated. Add the prawn stock, wine, saffron, salt and pepper, stiring until combined. Bring to a boil, reduce the heat and simmer over a very low heat for 25 minutes, stiring every 3 minutes.

The Sauce -

In another stewpot, heat the oil and saute the onion, bell peppers, ginger and garlic for 3 minutes. Stir in the basil, the wine and tomato puree and bring to a boil; reduce the heat and simmer 10 minutes. Add the mushrooms, olives, capers, and peas.

To Assemble -

Remove the bay leaf from the paella. Fold the sauce into the rice, then gently fold in the cooked prawns. remove the paella from the heat, cover and let stand for 10 minutes to allow the flavours to mingle.

To Serve -

Spoon the paella into serving bowls. Sprinkle with fresh lemon juice and chopped mint.

Serves 6

From Graham Kerr's Minimax Cookbook.