150g/5oz chorizo, cut into small chunks
1 onion, finely chopped
1 red pepper, roughly chopped
2 garlic cloves, finely chopped
½ tsp dried chilli flakes
½ tsp smoked hot paprika
½ tsp smoked sweet paprika
2 sprigs fresh thyme, leaves only
500g/1lb 2oz paella rice, such as Calasparra
175ml/6fl oz dry white wine
1.5 litres/2½ pints hot fish stock
1 tsp saffron threads
4 large tomatoes, seeds removed, chopped
12 Cornish Whole Crevette Prawns, shells on
300g/11oz Cornish Raw Tail Prawns, peeled and cleaned
110g/4oz frozen peas, defrosted
1 lemon, juice only
salt and freshly ground black pepper
handful flatleaf parsley, roughly chopped
4 tbsp extra virgin olive oil
Heat the olive oil in a large paella pan or frying pan until hot and add the chorizo. Cook for 2-3 minutes, or until the chorizo starts to release its oils.
Add the onion and pepper and cook for 1-2 minutes until just beginning to soften. Add the garlic, chilli flakes, hot and sweet paprika and thyme and fry for one minute.
Add the paella rice and fry for two minutes until coated in oil.
Add the white wine and simmer until reduced by half.
Add the fish stock, saffron and tomatoes and bring to a simmer, then reduce the heat and cook for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.
Add all the prawns and cook for 3-4 minutes until cooked through.
Add the peas and lemon juice and season, to taste, with salt and freshly ground black pepper.
To serve, stir in the flatleaf parsley and drizzle with the extra virgin olive oil.
W. Harvey & Sons Cornish
W. Harvey & Sons Cornish
W. Harvey & Sons
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These recipes have been created by the level 2 Professional Cookery students from Truro-Penwith College. Usually working in the college’s popular restaurant Senara, the students devised their own dishes using the fresh shellfish and seafood sold by W. Harvey & Sons both online and in its Newlyn shop.
Working together proved to be such a success that W. Harvey & Sons and the college have agreed to form a long-standing partnership to continue to provide the same opportunity for students going forward.
The Hospitality and Catering division of the college offers courses covering Food and Beverage Service and Professional Cookery, from levels one to three, with an additional level three certification in Patisserie and Confectionary. It works closely with the Paul Ainsworth Academy as well as other companies that specialise in the food industry.
Find out more here
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