Prawn paella 'cakes'

This recipe is perfect for picnics or drinks parties at home. And on the rare occasions that there are some left over, the savoury cakes are perfect in lunch boxes, picnics and for alfresco eating. It's very simple to prepare - just make a Paella, let it cool, then shape small handfuls into little cakes before presenting them in paper cake cases - delicioso!

What you need:

• Makes about 16 cakes
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1/2 red pepper, seeds removed and thinly sliced
• 200g paella rice
• 375ml fish stock
• 125ml Freixenet Cordon Negro
• pinch of saffron
• 1/2 tsp smoked Spanish paprika (normal paprika can also be used)
• 6 sun-dried tomato halves, finely chopped
• 75g frozen peas, de-frosted
• 200g frozen cooked small prawns, de-frosted
• 1 small handful of flat leaf parsley, chopped
• Flat leaf parsley leaves and small slices of lemon to garnish

What you do:

1. Heat the olive oil in a frying pan and cook the onion until softened. Add the pepper and cook for about 5 minutes. Stir in the rice, until it's coated with the oil and then add the stock and Freixenet, saffron, paprika and sun-dried tomatoes. Bring to a simmer and cook for about 20-25 minutes or until the rice is tender and the stock has almost been absorbed.
2. Stir in the peas and prawns, letting them heat through for a couple of minutes.
3. Season with salt and pepper, stir in the parsley and then remove the pan from the heat, leaving the mixture to cool.
4. Once cool, firmly shape the mixture into about 16 round, slightly flattened cakes. Put each cake into a paper cake case. I tend to double up on the paper cases to make them more sturdy. Chill the paella cakes in the fridge or cool box until needed. Remove them just before you serve - garnishing the tops with parsley leaves or a slice of lemon.

Cook's tip:

Cava recommendation

I'd recommend drinking Freixenet Cordon Negro with prawn paella cakes, it's fresh and fruity and is great with fish and seafood.

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