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Prawn paella

by wiki
25 June, 2021
in Dinner
0
Prawn paella
Prawn paella
  • 0:30 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Topped with succulent prawns, our version of the famous Spanish rice dish makes for a Friday-night fiesta!

Nutrition

  • 1897 kj               Energy
  • 6g                       Fat Total
  • 1g                       Saturated Fat
  • 3g                       Fibre
  • 33g                     Protein
  • 190mg                Cholesterol
  • 844.51mg           Sodium
  • 4g                      Carbs (sugar)
  • 64g                    Carbs (total)
All nutrition values are per serve

0

Prawn paella

Serves: 4
Cooking time: 25 minutes
Level: Capable cooks
Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons paprika
  • 1/4 teaspoon turmeric
  • 2 tomatoes, coarsely chopped
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 300g (1 1/2 cups) white long-grain rice
  • 2 Massel vegetable stock cubes
  • 1L (4 cups) boiling water
  • 750g medium green prawns, peeled leaving tails intact
  • 1 tablespoon chopped fresh continental parsley
  • Lemon wedges, to serve

Instructions

  • Step 1
    Heat the oil in a paella pan or large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add the paprika and turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in the tomato and capsicum.
  • Step 2
    Add the rice. Cook, stirring, for 1 minute. Combine the stock cubes and water in a heatproof jug. Add to the pan and cook, stirring occasionally, for 15 minutes.
  • Step 3
    Arrange the prawns on top of the rice. Cover and cook for 5 minutes or until the rice is tender and the prawns curl and change colour. Sprinkle with the parsley and serve with lemon wedges.
     

    Notes

    Time-saving tip: To save prep time, use frozen peeled prawns, thawed.

    With a twist: Chicken paella: Replace the prawns with 6 chicken thigh fillets, thinly sliced. Replace the vegetable stock with chicken stock. Add the chicken to the pan with the onion in step 1.

    • Author: Emma Braz
    • Image credit: Steve Brown
    • Publication: Australian Good Taste
     
     
Tags: chickenprawnstomatoes
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