Kerala x Spain
Kerala prawn paella
Saffron, coconut milk and a crust worth fighting over. Spoons at dawn.
55 minTime
38 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original626kcalsame
38 gproteinsame
4 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the prawns with half the turmeric, half the chilli and a pinch of salt. Steep the saffron in the hot stock.
- 2Heat the coconut oil in a paella pan or wide pan on high heat. Sear the prawns 1 minute a side and lift them out.
- 3Lower to medium heat. Crackle the curry leaves, add the onion for 5 minutes, then garlic, ginger and chilli for 1 minute. Add tomato, paprika and the rest of the spices and cook 5 minutes.
- 4Add the rice and stir 1 minute. Pour in the stock and coconut milk, add salt and pepper, stir once and spread level. Simmer on medium heat 15 minutes without stirring.
- 5Press the squid and prawns into the rice and cook 5 minutes on low heat until the liquid is gone.
- 6Raise the heat to high for 1 to 2 minutes, then rest off the heat under a cloth for 5 minutes.
Serve it like this
Serve straight from the pan at the centre of the table. Arrange prawns in a ring, lemon wedges between them, and scatter coriander and a few crisp curry leaves.
