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Ingredients
- 2tbs olive oil
- 2 cloves garlic, crushed
- 150g paella rice
- 3tbs nduja sausage, skin removed
- 1tsp dried chilli flakes
- 1tbs smoked paprika
- 200ml white wine
- 800ml brown chicken stock
- 200g prawns, shelled
- Zest of half an orange
- Handful of rosemary leaves
- Juice of half a lemon
- Sea salt
- Heat the oil in a pan and add the garlic. Cook for 1-2 minutes until the garlic starts to brown. Add the nduja, stirring as it melts down and cook for one minute, then add the smoked paprika and chilli flakes and cook for another minute.
- Add the rice and stir to coat the grains in the flavoured oil. Keep it over a medium heat for one minute, then add the wine. Stir gently until the wine has disappeared and then add the chicken stock. Stir regularly and cook over a high heat until the stock reduces and the rice appears from the liquid. It should take about 12 minutes for the rice to cook and the stock to almost evaporate.
- When the stock has almost evaporated, add the prawns on top and cook for two minutes, then turn them and cook for another two minutes.
- Remove from the heat and top with orange zest, rosemary leaves, lemon juice and some sea salt.
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