Recipe

Prawn paella

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
    Print

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.