SPANISH PAELLA WITH PRAWNS
Enjoy the simplicity of prawn paella with capsicum and tomato
4
10 Min
45 min
Slow Cook
Fry
WHAT YOU NEED
How to Make
Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Stir in rice sauté 3 min
Add 500 ml stock and tomato cover & cook on low heat for 25 mins.
Add remaining stock, prawns & peas, cook on low 10 min, till liquid fully absorbed.
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 COMBO
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
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Origins
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.
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