Pantry Paella Recipe | Food Network UK
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Cooking tools:
- Saucepan
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Kettle
- Serving platter
Ingredients
- Pinch saffron threads
- 4 tbsp oloroso sherry
- 2 tbsp olive oil
- 3 spring onions, finely sliced
- 1 garlic, peeled and finely sliced
- 250g Bomba (or other) paella rice, or arborio rice
- 250g raw frozen prawns, thawed
- 100g frozen baby squid, thawed and sliced
- 250g cold cooked pork, chopped into chunks
- 150g frozen peas
- 500ml chicken stock (ready-made, concentrate or cube)
- Salt, to taste
- 1 lemon, cut into wedges (to serve)
- Small bunch chopped fresh coriander, to serve
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