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Prawn paella

Prawn paella
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Topped with succulent prawns, our version of the famous Spanish rice dish makes for a Friday-night fiesta!
  • 1 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, crushed
  • 2 tsp paprika
  • ¼ tsp turmeric
  • 2 tomatoes, coarsely chopped
  • 1 red capsicum, halved, deseeded, coarsely chopped
  • 300g (1½ cups) long-grain rice
  • 2 vegetable stock cubes
  • 1L (4 cups) boiling water
  • 750g medium green prawns, peeled leaving tails intact
  • 1 tbs chopped fresh continental parsley
  • Lemon wedges, to serve
  1. Heat the oil in a paella pan or large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add the paprika and turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in the tomato and capsicum.
  2. Add the rice. Cook, stirring, for 1 minute. Combine the stock cubes and water in a heatproof jug. Add to the pan and cook, stirring occasionally, for 15 minutes.
  3. Arrange the prawns on top of the rice. Cover and cook for 5 minutes or until the rice is tender and the prawns curl and change colour. Sprinkle with the parsley and serve with lemon wedges.
Time-saving tip: To save prep time, use frozen peeled prawns, thawed.

With a twist: Chicken paella: Replace the prawns with 6 chicken thigh fillets, thinly sliced. Replace the vegetable stock with chicken stock. Add the chicken to the pan with the onion in step 1.
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