The prawn shells are used to add flavour to the cooking stock in this recipe, which is prepared here on the barbecue. Although the paella could, of course, also be made on the stovetop.
For the stock
- 12 large tiger prawns, peeled and deveined, shells and heads reserved
- olive oil
- 1 litre/1¾ pint good-quality chicken stock
- pinch saffron
For the paella
- olive oil
- 8 chicken thighs, cut into small chunks
- 200g/7oz chorizo, peeled and finely chopped
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 4 ripe tomatoes, seeds removed, diced
- 1 tsp hot smoked paprika
- 500g/1lb 2oz paella rice
- 2 roasted red peppers, peeled and torn into strips
- small bunch flatleaf parsley, leave finely chopped
- lemon wedges
To make the stock, place the prawn shells and heads into a saucepan pan with a splash of oil and fry for 5 minutes, or until they turn a deep pink colour. Pour over the stock, add the saffron and simmer gently for 20 minutes. Strain into a clean pan and keep warm.
Preheat a barbecue to a medium heat. Heat a good splash of oil in a large paella pan, add the chicken and fry until browned on all sides. Remove the chicken from the pan with a slotted spoon and set aside.
Add the chorizo to the pan, fry for a few minutes until crisp, then add the onions. Fry for 5 minutes until soft, then add the garlic, tomatoes and smoked paprika.
Fry for 5 minutes until the tomatoes start to break down. Return the chicken to the pan and then stir in the rice. Pour over the stock, give everything a quick stir and then leave to simmer for 10 minutes without stirring.
Arrange the prawns and peppers over the top of the rice, then cover the pan with a sheet of aluminium foil, put the lid on the barbecue and leave to cook for 10 minutes, or until the prawns have turned pink. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges.