Prawn Paella
Prawn Paella
Ingredients
- 1 tbsp olive oil
- 1 brown onion, coarsely chopped
- 1 garlic clove, crushed
- 2 tsp paprika
- 1/4 tsp 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 tbsp chopped fresh continental parsley
- Lemon wedges, to serve
Instructions
- 1
Heat the oil 1 tbsp olive oil in a paella pan or large frying pan over medium-high heat. Add the onion 1 brown onion, coarsely chopped and garlic 1 garlic clove, crushed. Cook, stirring, for 3 minutes or until onion is soft. Add the paprika 2 tsp paprika and turmeric 1/4 tsp turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in the tomato 2 tomatoes, coarsely chopped and capsicum 1 red capsicum, halved, deseeded, coarsely chopped.
4 min - 2
Add the rice 300g (1 1/2 cups) white long-grain rice. Cook, stirring, for 1 minute. Combine the stock cubes 2 vegetable stock cubes and water 1L (4 cups) boiling water in a heatproof jug. Add to the pan and cook, stirring occasionally, for 15 minutes.
16 min - 3
Arrange the prawns 750g medium green prawns, peeled leaving tails intact 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 1 tbsp chopped fresh continental parsley and serve with lemon wedges Lemon wedges, to serve.
5 min
