Spanish Prawn Paella with Saffron

Spanish Prawn Paella with Saffron

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, October 11, 2020.
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Traditional Spanish Paella with prawns, saffron and bomba rice.

Ingredients

Stock

  • 1 1/2 cup boiling water
  • 1/2 pack CHICKEN STOCK MIX

Paella

  • 1/2 brown onion, finely diced
  • 2 garlic clove, minced
  • 1/2 capsicum, thinly sliced
  • 1 drizzle of oil
  • 1/2 pack paella spices
  • 1/2 pack saffron powder
  • 3 Tbsp white wine, see tip
  • 1/2 tsp salt
  • 150g bomba rice
  • 150g frozen peas
  • 1/2 can cherry tomatoes

Prawns

  • 300g prawns, defrosted
  • 1 drizzle of oil
  • 1/2 Tbsp butter

To Serve

  • 1 bunch parsley, roughly chopped
  • 1/2 lemon, cut into wedges

Steps

  1. Bring a half-full kettle to the boil.
  2. Combine chicken stock mix with boiling water measure and set aside. Prep onion, garlic and capsicum.
  3. Heat oil in a large fry-pan on medium-high heat. Cook onion, garlic and capsicum for about 3 minutes, until soft. Add paella spices, saffron and wine (or stock) and simmer for 1-2 minutes, until almost evaporated.
  4. When paella has 10 minutes cook time remaining, cook prawns. Pat prawns dry and season with salt. Heat oil in a medium fry-pan on high heat. Cook prawns for 2-3 minutes each side, until just cooked through. Add butter for final 2 minutes of cook time. Keep warm.
  5. When rice is cooked, turn heat to high and cook for about 4 minute to get a caramelised base. Remove from heat and stir peas through, scraping all the stuck bits off the bottom of the pan. Season to taste with salt and pepper.
  6. Prep parsley and lemon.
  7. Paella in pan topped with prawns. Sprinkle over parsley and top with lemon wedges.

Nutritional Information

Energy 2530 kj
605 kcal
Protein 44.1g
Carbohydrate 72.4g
Fat 10.0g