Paella

Following the traditional method of making paella, I found that I sometimes ended up with uncooked pockets of rice in the dish. Follow this recipe for perfect paella, every single time. 

*Gluten-free *Dairy-free

INGREDIENTS

5 cups rice
2 tins of tomato soup
1 kg prawns
1 kg pork or chicken thigh fillets trimmed of excess fat and cut into cubes. 
4 red onions
4 cloves of garlic
1 capsicum
4 green chillies
1 cup of frozen peas thawed
2 bay leaves
500 g bacon
Coconut Oil for frying
Salt
Cracked black Pepper
Balsamic vinegar

METHOD

1. Peel, devein and wash prawns. 
2. Turn oven to 150c. 
3. Season pork/chicken with salt, pepper and balsamic vinegar and set aside. 
4. Place in a saucepan, cover with 6 cups of water and boil for a five mins. 
5. Drain the prawns and reserve the water. 
6. Add tins of soup and bay leaves to prawn stock
7. Add water to make up to ten cups of water
8. Add to rice and cook. (If rice cooker is not used, use same method as stove top white rice)
9. While rice is cooking fry onions and garlic. Place in a large oven proof dish. 
10. Next chillies, capsicum. Set aside
11. Add a teaspoon of oil to pan and cook meat in batches. Do not stir. Cook for 3 mins then turn for another 3 mins. Transfer meat to dish with onions. 
12. Add bacon to pan and stir fry. 
13. When rice is cooked mix with all the ingredientsin over proof dish. 
14. Arrange capsicum, prawns and scatter peas on top. 
15. Cover with foil and bake for 1/2 on 150c.