Project Description

SPANISH PAELLA WITH
PRAWNS

OUR FAVOURITE

4

10 min

45 min

Fry

Slow Cook

WHAT YOU NEED

  • 1/2 pkt (15 g ) Spanish spice
  • 500 g raw shelled prawns
  • 1 onion, chopped
  • 1 capsicum, sliced
  • 1 tomato, chopped
  • 200 g frozen peas
  • 2 cups paella rice*
  • 1 l chicken stock
  • 1 lemon

HOW TO MAKE

Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Stir in rice sauté 3 min 

Add 500 ml stock and tomato cover & cook on low heat  for 25 mins.

Add remaining stock, prawns & peas, cook on low 10 min, till liquid fully absorbed.

Turn up the heat and create a crispy crust on the bottom of the pan.

HOW TO SERVE

Season with 2 tbsp lemon juice and garnish with fresh lemon wedges and parsley

HINTS & TIPS

SIDES & CONDIMENTS

Crispy green salad*
Small Cos lettuce
1 tbspFreshly grated Parmesan
2 tbsp Toasted pine nuts
Dressing: mix 2 tbsp olive oil, 1 tsp dijon mustard, 1 tbsp lemon juice & season with salt & pepper 

Combine all ingredients in a bowl

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Use roasted red pepper instead of fresh capsicum for a sweeter smoky flavour
Reduce meat: 250g prawns  + 250g cooked fava or butter beans
ALTERNATIVE
Paella rice*= any short grain rice will work

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ORIGINS

Created in the region of Valencia on Spain’s east coast during the 15th century, Paella was named after the Catalan word for ‘pan’. Fieldworkers made a simple way to cook the locally grown rice whilst in the fields. The rice was flavoured with saffron and paprika and, on special occasions, meat like duck or chicken. Given the region’s proximity to the Mediterranean Sea, the addition of seafood became a staple.

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