Seafood Paella

Ingredients

• 200g of frozen, cooked peeled prawns
• 1 tbsp olive oil (if needed)
• 1 x red pepper
• 1 x yellow pepper
• 1 tbsp paella seasoning (or 1 tsp each of paprika, dried rosemary and dried thyme)
• 300g risotto rice
• 1 x 360g jar of Ballymaloe 100 Recipe Sauce
• 1 x homemade stock or water
• 100g frozen petit pois

Method

1. Add the paella seasoning and cook for 1 minute.
2. Add the rice and stir to coat it in the oil.
3. Stir in the Ballymaloe 100 Recipe Sauce. Fill the jar halfway with homemade stock or water, then swish it around to catch any sauce still clinging to the sides of the jar.
4. Bring to a boil, then immediately reduce the heat to low and cover with a lid.
5. Cook for 20-30 minutes, stirring often, until the rice is tender and has absorbed all the liquid.
6. Stir in the frozen peas and the prawns and cook, uncovered, for a final 5 minutes.

Divide among wide, shallow bowls and garnish with chopped fresh parsley. Serve with lemon wedges on the side for squeezing over.