Recipe development during lockdown has been such an interesting thing to do and has kept me very busy. In March 2020 I set myself the task of developing a different recipe every day, however I hadn’t anticipated how many weeks lockdown would last!
Here is how I set about the challenge to develop over 200 different recipes. Firstly, I checked what ingredients were already in my cupboards and freezer . Secondly, I started researching different recipes and cuisines and and came up with a weekly menu. Then the next stage was to write up recipe drafts and put them to the test out my recipe development During Lockdown day with my family who were will guinea pigs.
Following weeks of recipe development and testing I now have an eclectic set of recipes which hopefully one day I will get the chance to publish.
This quick paella recipe makes the most of frozen prawns and a few store cupboard spices.
Quick Paella
Serves 4
Ingredients
2 tbsp olive oil
1 large onion, diced
2 large cloves garlic, finely chopped
1 red pepper, deseeded and sliced
150g chorizo, diced
1 tbsp smoked paprika
1 tsp turmeric
300g risotto rice
1 litre vegetable stock
200g frozen peas
12 frozen tiger prawns
16 mussels, cleaned
Salt and freshly ground black pepper
Small bunch flat leaf parsley, finely chopped
1 lemon, cut into wedges
Method
- Heat the oil in a large deep sauté pan, add the onion and cook over medium heat for 5 minutes, stirring occasionally until the onions are soft but not brown. Add the garlic, pepper and chorizo then fry gently for a further 3-4 minutes.
- Stir in the paprika and turmeric then add the rice and stir for a minute coating the rice in the spices.
- Finally pour over approximately 800ml of vegetable stock, bring to the boil then cover the pan with a lid or foil and simmer gently for 15 minutes or until the rice is almost cooked. Season with salt and black pepper. Add the remaining stock if the rice looks a little dry.
- Stir the peas into the pan then place the prawns and mussels on top of the rice, replace lid and cook for another 4 minutes. The mussels should now be open (discard any that have not opened) and the prawns pink and tender. Check seasoning and sprinkle over the fresh parsley.
- Serve in warm bowls with a wedge of lemon.
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