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Wild Paella

Have a fantastic time with the family with a small push net catching your own brown shrimp on a sandy shore. It’s simple to do, just requiring a little time and patience.


  • 1 tbsp olive oil
  • 1 medium onion
  • 2 red or yellow peppers
  • 100g French beans
  • 300g paella rice
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • Small glass of white wine
  • 1 litre chicken stock
  • 1 lemon
  • Handful of fresh parsley
  • Handful of wild garlic
  • Shrimp

What you'll need

  • Large pan
  • Spoon
  • Push net


Give the shrimp a rinse in fresh water and drop into boiling water, cooking for about 3-5 minutes.

Heat the oil in a pan over a medium heat, chop and add the onions and peppers. Cook for around 15 minutes until the onions have softened without colouring.

Push the onion and pepper mix to one side of the pan, add the tomato purée and roast for a few minutes to add depth of flavour. Add the smoked paprika and stir all together. Add the white wine and stir, simmer for 1 minute. Add the rice and most of the chicken stock (retaining 100ml for later) and stir.

Cook for around 15 minutes until the rice is tender, add a little stock if it is drying out too soon. Stir in the fresh tomatoes, beans and shrimp. Put the lid back on and cook for another 6 minutes or until nearly all the stock has been absorbed. Test for seasoning and add if needed. Squeeze the lemon juice all over and scatter chopped wild garlic and parsley to serve.

Recipe by 7th Rise