Spanish paella

Ingredients for 4 servings:

• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp oil
• ½ tbsp ground turmeric
• 200 g rice (long grain)
• 200 ml white wine, dry
• 650 ml vegetable broth, hot
• 225 g prawn(s), peeled and cooked
• 1 can tuna (drained weight 180g)
• 250 g mixed vegetables (frozen)
• 80 g peanuts, roasted, salted
• pepper
• Parsley for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Holiday meals for home

Heat the oil in a pan and sweat the onion until translucent. Add the garlic and sauté briefly. Stir in the turmeric. Add the rice to the onion mix and fry until translucent. Pour in 100 ml of white wine and simmer until the liquid has been absorbed by the rice. Pour in 150 ml of vegetable stock and simmer until the liquid has been absorbed by the rice. Repeat this process twice more, adding about 150 ml of stock each time. Add the remaining white wine and vegetable stock, shrimp, tuna, vegetables and peanuts to the rice. Cover and cook until almost no liquid remains. Season the paella with pepper, garnish with parsley and serve hot. Tip: To ensure the rice is creamy and not mushy, it needs to swell slowly and steadily. Therefore: 1. The pot should not be too big. 2. The stock you add must be hot. 3. Liquid should always be added only when the previous liquid has almost evaporated.