Topped with succulent prawns, our version of the famous Spanish rice dish makes for a Friday-night fiesta!
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
Method
- Step 1Heat 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 2Add 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 3Arrange 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.
- High carb
- Low fat
- Low kilojoule
- Low sugar
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
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
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