Kikkoman masters 20


Kev Jones, head chef at the Bay Horse Inn in Roughlee, Lancashire
Serves: 4
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Most customers are happy to wait for fresh paella that is made to order, as it is worth the wait! Plus, it is such a versatile dish that allows you to increase or reduce the amount of vegetables, meat or seafood to suit most tastes – basically, you can make it your own.


  • 150g king prawns, peeled, washed & de-veined
  • 1 tbsp saffron
  • 6 garlic cloves, roasted
  • 3 shallots, diced
  • 1kg risotto rice
  • Splash white wine
  • 200ml chicken stock
  • 5g lemon grass
  • 1 lemon, juice & zest
  • 1-2 tbsp tomato paste
  • 2 red peppers, diced
  • Handful parsley & chives, chopped
  • Sea salt
  • Salt & pepper
  • 1 tsp saffron
  • Dash smoked paprika
  • 300ml boiling water


  1. Roast the garlic in sea salt for 20 minutes at 170ºC
  2. Wash and drain the rice
  3. Boil the water to mix with the stock
  4. Heat the oil in a wok and add the rice, shallots and tomato paste. Add the roasted garlic and the wine. Once slightly toasted, add the chicken stock in parts with a small ladle
  5. Add the saffron and paprika and cook out slowly, stirring every minute until the rice turns a deep yellow
  6. Add the peppers and prawns and cook for a further 5 minutes
  7. Take off the heat and rest
  8. Add lemon juice and zest, parsley and keep stirring to avoid the rice becoming too gloopy. Let down with more stock if needed
  9. Taste and season if necessary. Garnish with lemon wedge and serve
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