Name: Prawn paella
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food