Easy Peasy Prawn Paella

5 from 3 votes

No fancy pans, unusual ingredients or complicated techniques needed in this Easy Peasy Prawn Paella! It's easy to make, tastes amazing and is ready in under 45minutes - perfect for busy weeknights.

Course Main Course

Cuisine Spanish

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings people

Calories 498kcal

Author Eb Gargano

Ingredients

1.2 litres chicken stock from cubes is fine, I use 2 Kallo organic chicken stock cubes
Pinch of saffron
1 tablespoon olive oil
1 onion sliced
1 red pepper sliced
3 cloves garlic crushed or grated
2 medium sized tomatoes finely chopped
300 g paella rice
2 teaspoons smoked paprika
½ to 1 teaspoon chilli flakes or to taste
75 g green beans trimmed and cut in half
100 g frozen peas
450 g uncooked prawns (defrosted if frozen)
2 lemons cut into quarters
1 tablespoon parsley (plus extra for garnish)

Metric - US Customary

Instructions

First make up your stock using the chicken stock cubes and boiling water. Add a pinch of saffron to the stock and stir.
Put the olive oil in a wide, deep sauce pan and add the sliced onions and peppers. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until softened but not brown.
Add the chopped garlic and tomatoes and cook for another minute with the lid off, stirring occasionally.
Add the smoked paprika and chilli flakes. Stir and cook for another minute.
Add the rice, stir everything together and cook for 2 minutes.
Add the stock and bring to the boil. Give everything one last stir and cook for 20 minutes on a low heat, with the lid off.
After 20 minutes add the green beans, prawns and peas. Give everything a quick stir and cook for 5 minutes, until the prawns are pink and cooked through.
Add the juice from two of the lemon quarters and the parsley. Stir one last time and serve garnished with more parsley and the remaining lemon wedges.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition