Name: Paella ‘Cakes’
Cook time: 1 h
Total time: 1 h
Yield: Makes about 16 cakes
Cuisine: Spanish
Ingredients: 200 g paella rice; a pinch of saffron; flat-leaf parsley leaves and small slices of lemon, to garnish; ½ teaspoon Spanish smoked paprika (normal paprika can also be used); 75 g chorizo, cut into small cubes; 1 small skinless, boneless chicken breast, cut into tiny pieces; 550 ml chicken or vegetable stock; 100 g frozen cooked small prawns, defrosted; 2 tablespoons olive oil; 1 small handful of flat-leaf parsley, chopped; ½ red pepper, thinly sliced; 1 small onion, finely chopped; sea salt and freshly ground black pepper; 75 g frozen peas, defrosted; 6 sun-dried tomato halves, finely chopped

Preparation info

Makes about
16
cakes

Difficulty
Easy
Ready in
1 hr

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

All the flavours from the wonderful Spanish paella served as individual ‘cakes’. Great for making ahead and everyone will just love them.

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
½ red pepper, thinly sliced<

Europe
Spain
Starter
Mediterranean
Summer

Method

Heat the olive oil in a frying pan and cook the onion until softened. Add the pepper, chicken and chorizo and cook for about 5 minutes. Stir in the rice until it’s coated with the oil, then add the stock, saffron, paprika and sun-dried tomatoes. Bring to a simmer and cook for about 20 to 25 minutes or until the rice is tender and the stock has almost been absorbed.

Stir in the peas and

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Paella ‘Cakes’

Ingredients

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