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Prawn And Chorizo Paella with Anchovy Crumb
Recipe by Julie Goodwin
Julie Goodwin's take on this Spanish classic is a must-try.
- Steps
- Ingredients
Steps
- Heat a paella pan or a large, shallow chef’s pan or frypan over medium-high heat. Cook the chorizo slices for a minute each side or until golden brown. Transfer to a bowl, reserving oil in the pan.
- Add a tablespoon of olive oil to the pan. Sauté the prawns briefly until golden and just cooked through. Remove from the pan.
- Add a tablespoon olive oil to the pan and add half of the leeks slices. Cook until they are browned on one side. Carefully remove from the pan and set aside.
- Meanwhile, bring the chicken stock and saffron to the boil. Once boiling, reduce the heat to very low and allow to simmer.
- Prepare the sofrito: place the tomatoes, onion, capsicum, the other half of the leek and garlic into a food processor and puree until smooth. Add 2 tablespoons olive oil to the pan and then the sofrito. Stir over low-medium heat until most of the moisture has evaporated, about 7-8 minutes. Add the paprika and stir for a further minute. Add the rice and stir thoroughly.
- Pour in one third of the hot stock and stir well. Add the chorizo and distribute evenly in the pan. Add the remaining stock. Cook, without stirring, for around 40-45 minutes on low heat or 25 minutes on a higher heat. When the rice is cooked through, remove the pan from the heat.
- For the Anchovy Breadcrumbs, heat oil in a deep fryer to 180C.
- Add the cubes of bread and fry until golden brown. Remove from the oil and place into a bowl lined with paper towel. Sprinkle with salt and set aside to cool. Break down into smaller pieces by hand or in a food processor.
- Place half of the anchovies with the oil from the tin into a frypan and place over low-medium heat. Fry gently until the anchovies disintegrate. Pour over the breadcrumbs. Finely chop the remaining half of the anchovies and add to the bowl of crumbs. Mix well with a spoon.
- To serve, arrange the prawns around the frypan, nestling them into the rice. Place the leeks around the pan. Sprinkle parsley over the top, and some finely shredded tops from the leeks, if desired. Pile the anchovy breadcrumbs into the centre of the pan. Drizzle generously with olive oil, and garnish with parsley and lemon wedges.
