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California Paella with Prunes



500 g tomatoes
2 stems of celery
2 cloves of garlic
1 small green chilli pepper
4 tablespoons of olive oil
180 g short grain rice for paella
Approx. 600 ml vegetable stock
1 pinch of saffron threads
Salt and pepper
200 g salmon filet
200 g king prawns (raw, without shell)
150 g SUNSWEET prunes
Coriander leaves
Slice of lemon


  1. Rinse tomatoes and cut them in two. Cut out the green core where the tomato was joined to the stalk. Blanch the tomatoes in boiling water for 1 minute. Douse with cold water and remove the skins. Cut the tomatoes into quarters, remove the pips and dice the tomato pulp.
  2. Rinse the celery, clean it and chop it finely. Skin the garlic and dice it. Slice the chilli pepper lengthways, clean and rinse it, removing the pips. Finely chop the chilli pepper.
  3. Heat the olive oil in a paella pan (or an appropriately large pan). Lightly braise the garlic, chilli and celery in the hot oil. Add the rice and briefly braise the mixture. Add the vegetable stock and saffron threads and stir them in. Let it simmer for approx. 12-15 minutes with the lid off, occasionally stirring it. If necessary, add a little more vegetable stock.  Season it well with salt and pepper. Mix in the tomatoes.
  4. Cut the salmon into bite-size pieces. Rinse the prawns and pat dry. Mix the salmon and prawns under the rice. Press the prunes lightly into the rice. Cover the pan with aluminum foil. Cook in a pre-heated oven at 160 degrees (gas: mark 2, convection oven: 140 degrees) for approx. 20 minutes. Take the foil off for the last 5 minutes.
  5. Serve the paella garnished with coriander and slices of lemon.  

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