Saffron Prawns Paella

Ingredients for Saffron Prawns Paella

• 1/2 teaspoons olive oil

• 1 small onion, chopped

• 1/2 red pepper, chopped

• 3 cloves garlic, chopped

• 1/4 teaspoons saffron threads, crumbled

• 1/4 teaspoons hot Spanish paprika or hot Hungarian paprika

• Salt and black pepper

• 1 can (400g) reduced-sodium chicken broth, plus more if needed

• 140g arborio rice

• 170g peeled, deveined large prawns (uncooked or thawed cooked frozen)

• 120ml frozen small peas, thawed

In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and pepper. Cook for 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.

Bring to a boil; reduce the heat to low; cover and simmer for 12 minutes until the rice is almost tender. Nestle the prawns and peas in the rice, and add 60ml (or more) of the broth to moisten. Cover and cook until the prawns are just opaque in the centre, about 5 minutes. Season to taste with salt and pepper. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.