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Prawn paella
Fruit and vegetables
1
onion
, finely chopped
1 red
pepper
, roughly chopped
2
garlic
cloves, finely chopped
2 sprigs fresh
thyme
, leaves only
1
lemon
, juice only
handful flatleaf
parsley
, roughly chopped
Tins, packets and jars
½ tsp
dried chilli
flakes
Cooking ingredients
50ml/2fl oz
olive oil
½ tsp smoked hot
paprika
½ tsp smoked sweet
paprika
1.5 litres/2½ pints hot fish
stock
1 tsp
saffron
threads
4 large tomatoes,
seeds
removed, chopped
salt and freshly ground
black pepper
4 tbsp extra virgin
olive oil
Meat, fish and poultry
150g/5oz
chorizo
, cut into small chunks
12 raw king
prawns
, shells on
300g/11oz raw tiger
prawns
, peeled and cleaned
150g/5oz baby
squid
, cleaned, trimmed and cut in half
400g/14oz
mussels
, cleaned and debearded (discard any that don't close when gently tapped)
300g/11oz
clams
(discard any that don't close when gently tapped)
Other
500g/1lb 2oz
paella
rice, such as Calasparra
175ml/6fl oz dry
white wine
110g/4oz frozen
peas
, defrosted
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