Prawn paella

Cooking time of 50 minutes – Serves 4

Nutritional Information

• 301 Kcal
• 5.3g Fat
• 0.8g Saturates
• 47g Carbohydrates
• 8g Fibre
• 12g Protein
• 0.7g Salt

Allergens & Dietary Requirements

Allergens

• Crustaceans

Dietary Requirements

• Halal
• Gluten free
• Dairy free
• Pescatarian

Ingredients

• 1 tbsp olive oil
• 1 medium white onion, diced
• 2 large carrots, diced
• 1 medium red pepper, diced
• 5 cherry tomatoes, quartered 
• 400g tin of chopped tomatoes
• 80g frozen peas
• 2 garlic cloves
• 2 tsp paprika 
• 1 tsp turmeric
• 1 tbsp tomato puree
• Low salt vegetable stock (1 cube made with 600ml water)
• 150g cooked prawns
• 400g of paella rice
• 20g flat leaf parsley (optional), chopped

Method

1. Heat the olive oil in a pan over a low heat and cook the onions and carrots until soft
2. Add the turmeric, paprika and tomato puree and stir into a paste for 2 minutes
3. Add the paella rice and pepper and continue stirring for 2 minutes
4. Add the chopped tomatoes and half a tin of cold water and stir for 1 minute
5. Add enough stock to cover the rice
6. Allow to simmer on a medium heat and continue to stir every couple of minutes to ensure the rice does not stick to the bottom of the pan
7. The stock will reduce so continue adding more stock if necessary
8. Once the rice has been cooking for 25-30 minutes taste it to ensure it is nearly cooked (completely soft and not grainy)
9. If the rice is nearly cooked add the prawns and peas and cook for 5 minutes and ensure the prawns are warmed through
10. Add the fresh cherry tomatoes and optional parsley to serve