Quick Prawn Paella
This quick recipe for two is packed with prawns, red peppers and peas and spiced with smoky paprika.
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