Quick Prawn Paella

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I found this quick prawn paella recipe on the Olive magazine website when looking online for king prawn recipes.   The fact that it was quick to prepare and make really appealed, and we weren't disappointed.

This paella recipe for two is packed with prawns, red peppers and peas and spiced with smoky paprika, and is on the table in just over 30 minutes.

Tip

• This quick prawn paella recipe is easily adapted if you’re cooking for more people.

Other Recipes

You might also like to try:

• fish dishes
• slow-cooker prawn and chorizo paella
• chicken paella with prawns and beans
• rice with monkfish, saffron and red peppers

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Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, sliced
• 1 clove garlic, chopped
• 150g paella rice, or long grain rice
• a large pinch of saffron
• 0.25 tsp smoked paprika
• 400ml chicken stock (made using 1 stock cube or pot)
• 150g large cooked prawns, shell on or off
• 100g frozen peas or petit pois, defrosted
• salt and freshly ground black pepper
• a small bunch of parsley, chopped
• lemon wedges, to serve

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Instructions

1. 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.
2. 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).
3. 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.

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Quick Prawn Paella

Deborah

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Course Main, Main Course

Cuisine Spanish

Servings 2 people

Ingredients

  

• 1 tbsp olive oil
• 1 onion finely chopped
• 1 red pepper sliced
• 1 clove garlic chopped
• 150g paella rice or long grain rice
• a large pinch of saffron
• 0.25 tsp smoked paprika
• 400ml chicken stock (made using 1 stock cube or pot)
• 150g large cooked prawns shell on or off
• 100g 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.

 

You might also like to try:

• fish dishes
• slow-cooker prawn and chorizo paella
• chicken paella with prawns and beans
• rice with monkfish, saffron and red peppers

 

Keyword cooked prawns, king prawns, paella rice, saffron