Quick Prawn Paella
Quick Prawn Paella
Paella originated from Valencia, on the east coast of Spain. It resembles a seafood risotto but with some crucial differences.
Ingredients
Serves: 4
- 350ml water
- 90g uncooked white rice
- 1 clove garlic, minced
- 500g fresh prawns, shelled and deveined
- 2 cups (500ml) chicken stock
- 1 tin (400g) diced tomatoes with juice
- 4 saffron threads (or a pinch of saffron powder)
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large frying pan over medium heat, sauté the garlic and prawns for about 5 minutes or until pink.
- Pour in stock, tomatoes and saffron; bring to a boil, stirring frequently. Stir in cooked rice and reduce heat to low. Cook for an additional 5 minutes.
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Reviews (4)
2
Excellent recipe, tastes great with a little red onion, kosher salt & cracked pepper!!!!! - 29 Sep 2008
0
Used different ingredients. The Paella came out great. I added a little bit of sugar to cut the bitter taste of the tomatoe juices. Overall, really good. Next time I wil add more seafood, i.e. Scallops, and/or clams. - 29 Sep 2008
0
this was just okay, the sauce had an odd taste to it. - 29 Sep 2008
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