Spanish Baked Paella with Prawns, Tenderstem and Peppers
This week we look at the Spansh method of Khao Pad Goong, which comes out very different (but equally tasty) to it's Thai cousin.Fresh prawns and vegetables will give this dish a great flavour, with...
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Saucepan
- Colander
- Aluminum foil
- Glass
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Kettle
Ingredients
- 2 tbsp - Olive oil
- 200 g - Chorizo
- 35 g - Saffron
- 2 pieces - Onions
- 2 pieces - Red peppers
- 2 pieces - Garlic cloves
- 250 g - Jasmine rice
- 450 ml - Chicken stock
- 1 g - Kosher salt and freshly ground black pepper
- 300 g - Tenderstem
- 300 g - Prawns
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