Quick Prawn Paella

Quick Prawn Paella

12saves
30min


29 people made this

Paella originated from Valencia, on the east coast of Spain. It resembles a seafood risotto but with some crucial differences.

MRS MEGS

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 

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a large frying pan over medium heat, sauté the garlic and prawns for about 5 minutes or until pink.
  3. 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)

MIKEGINNY
by
2

Excellent recipe, tastes great with a little red onion, kosher salt & cracked pepper!!!!! - 29 Sep 2008

SHANNON2E
by
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

robertjm
by
0

this was just okay, the sauce had an odd taste to it. - 29 Sep 2008

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