Summer Vegetable and Prawn Paella

Name: Summer Vegetable and Prawn Paella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Mediterranean, Spanish
Ingredients: 2 tablespoons of olive oil; 1 large onion peeled and finely chopped; 1 clove of garlic, peeled and crushed; 1 leek, carefully washed and chopped finely; 100g butternut squash, peeled and chopped into 1cm cubes; 1 courgette, cut into 1cm cubes; 1 pepper, red, orange or yellow, cut into small pieces; 100g of mushrooms, chopped; 300g of paella rice; 1 can of chopped tomatoes; 1 fish stock cube, crumbled; Pinch of saffron threads 1tsp sweet smoked paprika; 100g frozen peas, defrosted; 400g can flageolet beans, in water drained and rinsed; 200g of raw prawns; Bunch of parsley, chopped; 1 lemon, cut into wedges

6 steps

Prep:15minCook:45min

A twist on a Spanish favourite. You can use whatever vegetables you have to hand - celery, green beans, broccoli, spinach or carrot all work well in this recipe.

Updated at: Thu, 17 Aug 2023 06:05:19 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories360.2 kcal (18%)

Total Fat8.2 g (12%)

Carbs60.9 g (23%)

Sugars6.5 g (7%)

Protein12.9 g (26%)

Sodium855.5 mg (43%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

1onion

large, peeled and finely chopped

1clove garlic

peeled and crushed

1leek

carefully washed and chopped finely

100gbutternut squash

peeled and chopped into 1cm cubes

1courgette

cut into 1cm cubes

1pepper

red, orange or yellow, cut into small pieces

100gmushrooms

chopped

300gpaella rice

1can of chopped tomatoes

1fish stock cube

crumbled

saffron threads

1 tspsweet smoked paprika

100gfrozen peas

defrosted

400gcan flageolet beans

in water drained and rinsed

200graw prawns

Instructions

Step 1

Heat the oil in a deep heavy frying pan or paella pan. Fry the onion on medium heat for 5 minutes.

Step 2

Add the garlic, leek, butternut squash, courgette, pepper and mushrooms and cook for a further 10 minutes, stirring frequently.

Step 3

Add the rice and cook with the vegetables for 2 minutes.

Step 4

Add the tomatoes, stock cube, saffron and paprika. Use the can to add 2 cans of water to the pan. Stir and cook uncovered over low to medium heat, stirring frequently for 15-20 minutes until the vegetables are just tender. Add additional water if it looks too dry.

Step 5

Add the peas, beans and prawns and cook for a further 5-7 minutes until the prawns are pink and the peas and beans are heated through. Check the seasoning.

Step 6

Stir through most of the parsley, keeping a little as a garnish. Serve with lemon wedges.