Prawn & Red Pepper Paella

May 20, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

I love prawns and always have a pack (or three) in my freezer. Usually one raw, one cooked and one with shells on. That way I never suffer from prawn deprivation! I found this recipe one weekend as I flicked through the papers – I believe it was in the Sunday Times Magazine – and tweaked it a bit. I think it makes a fab one pot supper, especially as you can make it in advance.

Prawn & Red Pepper Paella

Prawn & Red Pepper Paella

Ingredients serves 4
2 tbspn olive oil
Red onion, finely sliced
2 garlic cloves, crushed
2 celery sticks, finely chopped
Pinch saffron threads
1/4 tspn ground turmeric
1/2 tspn sweet smoked paprika
Red pepper, deseeded and sliced
500ml chicken or vegetable stock
195g short grain rice
250g raw prawns
2 tsp tomato puree
Flat leaf parsley to garnish
Lemon, cut into wedges, to garnish

How to prepare
Heat the olive oil in a large deep sided frying pan or small paella pan (either of which has a lid), and add the onion, garlic, celery and spices. Cook gently for 5 – 10 mins until softened but not browned. Season with salt and pepper.

Add the sliced pepper and cook for a minute or two until softened. Add the rice, and stir to coat every grain with the oil, then pour in the stock and bring to the boil.

Reduce the heat and simmer gently, covered, for about 20 mins until the rice is tender.

Stir in the prawns and the tomato puree. Put the lid back on for 5 – 10 mins. Check the prawns are just cooked/pink and serve with the parsley and lemon.



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