Spanish Paella With Prawns

Spanish Paella With Prawns

PREP TIME

10 minutes

COOK TIME

45 minutes

YIELDS

4

Ingredients

  • 1/2 pkt (15 g ) Spanish Paella 30g
  • 500 g raw shelled prawns 
  • 1 onion, chopped 
  • 1 capsicum, sliced 
  • 1 tomato, chopped 
  • 200 g frozen peas 
  • 2 cups paella rice* 
  • 1 l chicken stock 
  • 1 lemon

Memories

Created in the region of Valencia on Spain’s east coast during the 15th century, Paella was named after the Catalan word for ‘pan’. Fieldworkers made a simple way to cook the locally grown rice whilst in the fields. The rice was flavoured with saffron and paprika and, on special occasions, meat like duck or chicken. Given the region’s proximity to the Mediterranean Sea, the addition of seafood became a staple.

Directions

STEP 1

Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Stir in rice sauté 3 min .

STEP 2

Add 500 ml stock and tomato cover & cook on low heat for 25 mins.

STEP 3

Add remaining stock, prawns & peas, cook on low 10 min, till liquid fully absorbed.

STEP 4

Turn up the heat and create a crispy crust on the bottom of the pan. 

HOW TO SERVE

Season with 2 tbsp lemon juice and garnish with fresh lemon wedges and parsley


HINTS & TIPS

SIDES &CONDIMENTS

Crispy green salad*

  • Small Cos lettuce
  • 1 tbspFreshly grated Parmesan
  • 2 tbsp Toasted pine nuts 

Dressing: mix 2 tbsp olive oil, 1 tsp dijon mustard, 1 tbsp lemon juice & season with salt & pepper 

Combine all ingredients in a bowl. 

SWAPS & ALTERNATIVES

Veggie combos: use roasted red pepper instead of fresh capsicum for a sweeter smoky flavour.

Reduce meat: 250g prawns + 250g cooked fava or butter beans.

Alternative: Paella rice*= any short grain rice will work.