Kevin's Irish paella

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• ½ onion, sliced
• 2  garlic cloves, crushed
• 50 gram(s) chorizo, chopped
• 6  rashers smoked bacon, chopped
• 350 gram(s) paella rice
• 6 tablespoon(s) white wine
• ½tsp saffron strands
• 1.1 liter(s) mild fish stock
• 450 gram(s) selection of raw fish such as haddock, cubed
• 2 tablespoon(s) chopped fresh flat-leaf parsley
• 50 gram(s) spinach
• 115 gram(s) curly kale (optional)
• 12 whole(s) cooked Dublin Bay prawns
• Lemon wedges or juice of 1 lemon

Method

1. Place the onion, garlic, chorizo and bacon in a large wok or wide-based saucepan and fry together over a gentle heat. Add the rice and stir until completely combined with the onion mixture. Pour in the white wine and leave to reduce for a few minutes. Infuse the saffron strands in 100ml (3½fl oz) boiling water and add to the pan - this will colour the rice.
2. Add half of the fi sh stock and mix thoroughly. Allow the liquid to come to the boil, then simmer gently until all of the liquid has evaporated. Add the cubed fi sh and the remaining fish stock. Cook gently on a low heat for 5-6 minutes, stirring occasionally.
3. When the fish is cooked through, add the parsley, spinach and kale, if using. Season to taste. Lay the prawns across the top and scatter over the lemon wedges or squeeze the juice directly onto the dish. Bring the wok or saucepan to the table and allow people to help themselves.
4. Recipe by Kevin Dundon

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