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Here is my oven baked paella which requires no stirring on the hob, therefore making it super easy to cook! I have included Squid 🦑 in my recipe, but you can replace that with extra prawns if you aren’t keen.
10 year old Charlie said “what is that lovely smell?” 😳 while it was cooking and Toby demolished his portion in seconds flat.
An all round winner I’d say.
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Serves 4⠀
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INGREDIENTS
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300g paella rice⠀
1 tin of tomatoes ⠀
600ml Chicken or fish stock⠀
4 onions chopped ⠀
5 cloves garlic finely chopped ⠀
200g Chorizo sliced ⠀
1 tablespoon smoked paprika ⠀
A pinch of Belazu’s saffron (optional but great)⠀
2 handfuls of peas⠀
350g of raw prawns a few with shells on⠀
100g raw squid rings (optional)⠀
Olive oil⠀
Salt & Pepper ⠀
2 tablespoons chopped parsley ⠀
1 lemon cut into wedges ⠀
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METHOD
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Pre-heat the oven to 220 degrees.⠀
Place the onion and garlic in a large oven dish or paella pan. Drizzle with olive oil, season and place in the oven for 15-20 minutes. Remove from the oven and stir in the rice and chorizo, coating it thoroughly with the delicious oil. ⠀
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In a pan bring the tomatoes, stock, saffron and paprika to the boil. Now add the hot liquid to the rice season generously and carefully stir. Return to the oven for 20 minutes. Now add the prawns, squid and peas, stir and return to the oven for 10 minutes. ⠀
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Sprinkle with parsley and serve with lemon wedges.⠀
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