Pescatarian

Paella with Prawns

Name: Paella with Prawns
Total time: 40 min
Yield: 1
Ingredients: 1½ tsp olive oil; ½ white onion, peeled and finely chopped; ½ red pepper, deseeded and sliced; 1 clove garlic, peeled and crushed; ½ tsp smoked paprika; 80g dried paella rice; 1 vegetable or fish stock cube; 160ml boiling water; 100g raw king prawns, deveined; 80g frozen peas; 1 small bunch parsley, chopped; ½ lemon, cut into wedges

40 mins

Ingredients

serving

1 serving

1½ tsp olive oil
½ white onion, peeled and finely chopped
½ red pepper, deseeded and sliced
1 clove garlic, peeled and crushed
½ tsp smoked paprika
80g dried paella rice
1 vegetable or fish stock cube
160ml boiling water
100g raw king prawns, deveined
80g frozen peas
1 small bunch parsley, chopped
½ lemon, cut into wedges

Method

Heat the oil in a paella pan or large frying pan over a medium heat, add the onion and pepper and fry for 5 minutes until soft. Add the garlic and smoked paprika, fry for a minute then stir in the rice and stock cube. Pour over the boiling water, give everything a quick stir then leave to simmer for 10 minutes without stirring.

Arrange the prawns and peas over the top of the rice then cover the pan with a lid or sheet of foil. Leave to cook over a medium heat for 5-6 minutes or until the prawns have turned pink and are cooked through. Remove the pan from the heat and leave to stand for 5 minutes before serving with chopped parsley and lemon wedges.