Paella with Langoustines and King Prawns

Langoustine and King Prawn Paella

There are thousands of different recipes for this Spanish staple, this one uses smoked bacon instead of chorizo for a flavour base with Langoustines and King Prawns. Whilst chorizo is a must for many recipes, I use bacon here not to overpower the langoustines and prawns. 

 

 Like all my recipes this will give two good portions, however this time I encourage you to make more than is required- the leftovers can be used to make paella rice balls the next day. I will put the recipe up for this next.  

 

 

 

 

What's needed

4-5 rashes of smoked streaky bacon

2 teaspoons of smoked paprika

1 large glass of dry white wine

1 teaspoon ground coriander
1 teaspoon dried coriander leaf
1 teaspoon dried parsley leaf
500ml chicken or vegetable stock

Pinch of Saffron

2 Large white onions

2 sticks of celery

1 red pepper

3-4 cloves garlic

1 large mild red chilli

Olive oil

Salt and Pepper

Paella rice (use more than required for 2 persons)

2 small carrots

6-8 Cherry tomatoes
Handful frozen green peas

4 Langoustines (whole, shell on)

6 King prawns (whole, shell on)
Handful of fresh parsley
Handful of fresh coriander leaf
Juice of half a lemon





 

 

 

Preparation

 As this is a one pot dish it is important to prepare the ingredients ahead of time so they can be added to the pan when required. A good choice of pan in an ideal world would be a paella pan however a large non stick pan does just as well.

 

1. Chop the bacon, celery, onion, chilli, onion, and red pepper as shown below.
2. Peel the carrot and dice, Wash the cherry tomatoes and cut them in half.
3. Using a sharp knife cut into the back of the prawns (from neck to tail) and devein. Ensure the prawns remain in the shell for flavour.
4. Chop the fresh parsley and coriander to add to the cooked dish.



 

Get cooking

1. Add a little olive oil to the pan and warm to a medium heat.
2. Add the mixture of onions, garlic, celery chilli, red pepper, bacon and cook on medium heat for a couple of minutes to soften.
3. Add 2 teaspoons paprika and 1 teaspoon of ground coriander and stir through to coat mixture.
4. Next add the paella rice, I recommend adding more than required for two persons as leftovers can be used to make delicious paella rice balls the next day (recipe will follow!).
5. Stir through until the rice has absorbed all the liquid from the mixture, allow to cook for a minute stirring constantly.
6. Then add the white wine, stir constantly and cook it off. This should take a minute or so.
7. Once the wine is either absorbed or evaporated then add the stock, unlike risotto this should be done in one amount. This should ideally cover the rice completely, if it does not then add enough hot water to the pan to do so.
8. Add in the carrots, peas and the cherry tomatoes. Stir through.
9. Next add a pinch of saffron, some salt and ground black pepper and stir through. Do not add too much seasoning as the liquid here will reduce and strengthen in flavour.
10. Add the dried parsley and died coriander.
11. Reduce heat to medium low and simmer dish for approx. twenty minutes or until the liquid has been nearly completely absorbed. Unlike risotto there is no need to stand over the pan constantly stirring. Also unlike risotto where you wish to avoid a crust on the bottom of a pan, in Spain a good paella is sometimes judged by tasting the crust. At this point taste the dish and if required add seasoning.
12. Just before all the liquid is gone add the prawns and langoustines to the top of the pan. Do not stir through, let the steam from below cook the shellfish. Only when the prawns change from grey to pink should you stir them into the rice to complete the cooking.
13. Once the shellfish is cooked add the fresh parsley, coriander and juice of half a lemon.
14. Serve up and enjoy!