Prawn paella

ingredients

• Prawn paella

  • 2 tablespoon olive oil
  • 2 small onions, halved, sliced
  • 2 red capsicum, sliced
  • 1 1/2 cup (300g) calasparra rice
  • 3 cup (750ml) salt-reduced chicken stock
  • saffron threads
  • 400 gram cooked prawns, peeled, deveined
  • 1/3 cup (40g) kalamata olives, pitted
  • 1 tablespoon flat leaf parsley, chopped
  • lemon cheeks, to serve

method

• Prawn paella

  • 1

    Heat oil in a large frying pan on medium. Cook onion and capsicum for 5 minutes, until softened. Add rice and stir to coat grains.

  • 2

    Add stock and saffron and stir to combine. Bring to boil. Reduce heat to low, cover and cook for 15 minutes, until rice is tender and stock is absorbed.

  • 3

    Add prawns and olives. Cook for 1 minute, until heated through. Scatter over parsley and serve with lemon cheeks.