Speedy prawn paella
Fancy a fuss free but flavoursome dinner tonight? Ding ding ding! You have yourself a winner right here. Try this ridiculously easy paella recipe and you may even impress yourself.
Need an idea for dinner tonight? How about a super duper tasty paella? You can rustle this one up from Leicestershire chef, Jo Pratt in seconds! Okay, well perhaps not seconds but it won’t take you long and you can eat it with glee.
Jo’s refers to this as a ‘cheat’s paella’, but it certainly doesn’t compromise on flavour – I should know, I attempted it last weekend. You can use left over rice but pre-cooked rice pouches are great too (see what I mean about easy peasy?). Chuck in some frozen prawns, peas and you’re pretty much ready to go. Go on try it tonight.
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Time taken 25 minutes
2 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed or grated
2 tsp sweet smoked paprika
pinch of saffron
225g/8 oz raw prawns, peeled
500g/1 lb 2 oz cooked long-grain rice
150g/5½ oz frozen peas, defrosted
1 roasted red pepper, deseeded and sliced
175ml/6 fl oz/¾ cup white wine or fish stock
small handful of chopped flat-leaf parsley
flaked sea salt and freshly ground
lemon wedges, to serve
1. Heat the oil in a large frying pan over a low–medium heat, and add the onion. Gently cook for about 5 minutes, until it’s softened.
2. Add the garlic, paprika and saffron. Cook for a couple of minutes, until the onion is rich red in colour.
3. Add the prawns to the pan and cook for a minute or so until they turn pink. Stir in the rice, peas, red pepper and wine or stock.
4. Cook for 5 minutes, stirring occasionally, and season with salt and freshly ground black pepper. Once the liquid has almost been absorbed, leave to cook for a further 2 minutes to get a slightly crusty base to the paella.
5. Scatter over the parsley and serve with lemon wedges.
Sliced fennel and diced aubergine are both fantastic alternatives to prawns. Add 1 small sliced fennel when cooking the onion, and the aubergine when you add the garlic. Cook the remaining recipe as above, using vegetable stock if you prefer a vegetarian paella
The Flexible Pescatarian by Jo Pratt, £20 White Lion Publishing.