Enjoy this superb Spanish paella with friends and family – a combination of sweet prawns and saffron sticky rice
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
- 1 tbsp sunflower oil
- 1 medium onion, peeled and sliced
- 1 red pepper, deseeded and sliced
- Pinch of saffron
- 250g (8oz) paella rice
- 150ml (¼ pint) white wine
- Approx. 600ml (1 pint) hot fish stock
- 400g packet large shelled prawns, defrosted if frozen
- 2 tbsp chopped fresh parsley
- Salt and ground black pepper
- Pour the oil into a paella pan or large frying pan and heat it over a medium heat. Add the onion and red pepper to the pan, and cook for about 5-7 mins until they start to soften, then add the saffron to the pan and cook for a further 1-2 mins.
- Add the rice to the pan and cook for 1-2 mins, stirring so that the rice is coated in the onionand-saffron mixture, then pour in the wine. Cook for a few minutes, stirring occasionally, until the wine is almost all absorbed, then pour in the fish stock. Simmer the paella, uncovered, for about 15 mins or until the rice is just tender and the stock has been absorbed, stirring it occasionally.
- Add the prawns to the pan and heat them through if they’re cooked prawns; or, if using raw prawns, cook them until they turn pink. Stir in most of the parsley, and season to taste. Add boiling water if it looks too dry. Serve immediately with the rest of the parsley sprinkled on top.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.