Paella De Cerdo , Gambas Y Calamares

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, finely diced
• 1 onion, diced
• 1 green capsicum, diced
• 3 ripe tomatoes, chopped
• 1 cup dry sherry
• 2 1/2 cups short-grain rice
• 6 cups water
• 3 chicken stock cubes
• 800 g diced lamb
• 1/2 cup frozen peas
• 1/2 teaspoon saffron
• 20 large uncooked prawns
• 2 tablespoons sweet paprika
• salt

Recipe

• 1 heat oil in very large pan and saute the garlic, onion, capsicum and tomatoes until soft and browned.
• 2 add the lamb and cook until browned.
• 3 it is important that you brown the lamb to release the flavour.
• 4 add the sherry, salt (usually a good pinch) and simmer for about 10 minutes stirring occasionally.
• 5 add the uncooked rice to the lamb and stir around to coat.
• 6 cook for about 3 minutes stirring all the time to prevent from sticking.
• 7 add water, stock cubes, paprika, peas and saffron powder and stir to even out rice mixture.
• 8 place calamari and prawns over the top.
• 9 taste to make sure it has enough salt otherwise with all the rice the dish can taste quite bland.
• 10 leave to simmer on a medium-low heat for about 20 minutes or until rice is just cooked.
• 11 do not stir in this process.
• 12 rice may slightly burn at the bottom but this is common when making this dish.
• 13 be careful not to overcook rice.
• 14 when cooked, turn off the heat and let sit for about 5 minutes with a cloth over the top before serving.