Prawn paella

Topped with succulent prawns, our version of the famous Spanish rice dish makes for a Friday-night fiesta!

Ingredients 

•  1 tablespoon olive oil
•  1 brown onion, coarsely chopped
•  1 garlic clove, crushed
•  2 teaspoons paprika
•  1/4 teaspoon turmeric
•  2 tomatoes, coarsely chopped
•  1 red capsicum, halved, deseeded, coarsely chopped
•  300g (1 1/2 cups) SunRice White Long Grain Rice
•  2 vegetable stock cubes
•  1L (4 cups) boiling water
•  750g medium green prawns, peeled leaving tails intact
•  1 tablespoon chopped fresh continental parsley
•  Lemon wedges, to serve

Nutrition

Energy 1897kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 64.00g	Dietary Fibre 3.00g
Protein 33.00g	Cholesterol 190.00mg
Sodium 844.51mg

Method 

Step 1
Heat the oil in a paella pan or large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add the paprika and turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in the tomato and capsicum.
Step 2
Add the rice. Cook, stirring, for 1 minute. Combine the stock cubes and water in a heatproof jug. Add to the pan and cook, stirring occasionally, for 15 minutes.
Step 3
Arrange the prawns 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 and serve with lemon wedges.


Notes

Time-saving tip: To save prep time, use frozen peeled prawns, thawed.
With a twist: Chicken paella: Replace the prawns with 6 chicken thigh fillets, thinly sliced. Replace the vegetable stock with chicken stock. Add the chicken to the pan with the onion in step 1.

Source:

http://www.taste.com.au/recipes/22405/prawn+paella