Quick Prawn Paella

    30 minutes

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

    31 people made this

    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)

    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 in English (24)


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


    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


    Very Bland.  -  29 Sep 2008