Quick Prawn Paella
This quick recipe for two is packed with prawns, red peppers and peas and spiced with smoky paprika.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 red pepper sliced
- 1 clove garlic chopped
- 150 g paella rice or long grain rice
- a large pinch of saffron
- 0.25 tsp smoked paprika
- 400 ml chicken stock (made using 1 stock cube or pot)
- 150 g large cooked prawns shell on or off
- 100 g frozen peas or petit pois defrosted
- salt and freshly ground black pepper
- a small bunch of parsley chopped
- lemon wedges to serve
Instructions
- Heat the olive oil in a paella pan over a medium heat and cook the onion, pepper and garlic for 4 to 5 minutes, until soft. Stir in the paella rice, saffron and smoked paprika until well mixed.
- Pour in the stock and simmer for 15 to 20 minutes until the rice is just tender (add a splash more water if you need to).
- Add the prawns and peas for the last 3 to 4 minutes to heat through. Season, to taste with salt and freshly ground black pepper, stir through the parsley and serve with the lemon wedges.
Notes
- This quick prawn paella recipe is easily adapted if you’re cooking for more people.
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Nutrition
Calories: 561kcal | Carbohydrates: 88g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 762mg | Potassium: 913mg | Fiber: 7g | Sugar: 12g | Vitamin A: 4912IU | Vitamin C: 141mg | Calcium: 144mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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