Are you ready for a unique dish? DSM Food limited wants to introduce you to the recipe known as traditional paella. Your curiosity may have the best of you and paella is not in your normal vocab. The neat thing about Dominic Milner is that he strives to come up with unique recipes for you and your family to enjoy. It’s no secret that this recipe is easy to follow and scrumptious to eat. All of the hard work is taken out of it for you, and all you have to do is make and enjoy.

The recipe is ideal for any occasion. In fact, you might see this at the neighbourhood picnic or even at your daughter’s classroom party. Each detail of this recipe is hand selected to make sure it impresses those around you. If you are going to cook paella, then make sure you do it right. The only way to do it right is to follow this fabulous recipe. Stop worrying about the cooking process with paella. It’s truly one of the easiest things you will ever make. If you are worried about how it will turn out, then do a trial run. This will help settle your nerves and also show you that you are capable of making Traditional Paella.

Once you have mastered this dish, then you have the opportunity to move onto other dishes. No matter what seafood dish you decide to create, it will always come out perfect when you follow a Dominic Milner recipe. What are you waiting for? Grab the family and start cooking a perfected version of traditional paella. It’s hard to believe that something so easy to make, can take so good in your mouth. Use caution though, because everyone will ask where you got this fabulous recipe.

Traditional Paella:

Ingredients:

450g Peeled, Cooked Prawns
200 g Salad Cream
3 tbsp Tomato Ketchup
1 tbsp Lemon Juice
Few Drops Tabasco
3 Heads Gem Lettuce

Method:

Gather all of your ingredients.

Wash down counters before cooking.

Wash your hands before you begin preparing seafood.

Make sure the prawns are drained well of their liquid.

Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl.

Tip in the prawns and mix well to coat them in the Marie-Rose sauce.

Finally, shred the lettuce and arrange as a bed on six small plates or dessert glasses.

Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then dust with paprika.

As long as the prawns were properly thawed and drained before you started mixing them in their famous marie rose pink sauce, it does not matter if they sit for a good few hours in the fridge before being turned out onto their lettuce-lined dishes.

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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