Spanish Paella With Prawns

• 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

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.