Prawn Paella with Red Peppers

Name: Prawn Paella with Red Peppers
Cuisine: European, Mediterranean, Spanish
Ingredients: 2 tbsp Olive Oli; 1 red onion, finely sliced; 2 garlic cloves, crushed; 2 celery sticks, finely chopped; 5 threads saffron; 1/4 tsp ground tumeric; 1/2 tsp sweet smoked paprika; 1 red pepper, deseeded and sliced; 250ml-500ml chicken or vegetable stock; 1 cup (195g) brown rice; 250g raw shelled prawns; 2 heaped tsp tomato purée; Flat leaf Parsley, torn, to garnish; Lemon wedges, to garnish; Salt; Pepper

7 steps

From the Lizzie Loves book (p134) - we sometimes add chick peas as one of my children isn’t so keen on the prawns. It also makes the meal go further so there is some for lunch the next day.

Updated at: Sat, 19 Aug 2023 17:25:18 GMT

Ingredients

4 servings

2 TbspOlive Oli

¼ tspground tumeric

½ tspsweet smoked paprika

1red pepper

deseeded and sliced

250mlchicken stock

or vegetable

1 cupbrown rice

250graw shelled prawns

2 heaped tsptomato purée

Instructions

Step 1

Heat the olive oil in a large casserole dish and add onion, garlic, celery and spices. Cook over a gentle heat for 10 mins, stirring now and then to keep things moving and to make sure nothing browns. Season with salt and pepper to taste

Step 2

Add the sliced pepper and cook for a couple of minutes, just to soften.

Step 3

Pour in 250ml of the stock and add the rice. Turn up the heat and bring to the boil. Reduce the heat and simmer, covered for about 30-40 mins until the rice is tender.

Step 4