Easy prawn paella

    (31)
    30 min

    Prawns, rice and diced tomatoes are simmered in chicken stock with threads of saffron in this quick and easy version of Spanish paella.


    32 people made this

    Ingredients
    Serves: 4 

    • 350ml (12 fl oz) water
    • 75g (3 oz) uncooked white rice
    • 1 clove garlic, minced
    • 450g (1 lb) fresh prawns, shelled and deveined
    • 1 (500g) tub chicken stock
    • 1 (400g) tin chopped tomatoes with juice
    • 4 saffron threads

    Method
    Prep: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 & ratings
    Average global rating:
    (31)

    Reviews in English (23)

    by
    27

    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.  -  02 Jan 2002  (Review from Allrecipes US | Canada)

    by
    17

    Very easy and tasty. I used a package of saffron rice instead of white rice because I didn't have any saffron but it still turned out great. It could use a little more seasoning but it's easy to add your own flavorings. Also, mine was a little watery so next time I will drain the tomatoes and use a little less broth, but I will definitely make this recipe again  -  21 Nov 2008  (Review from Allrecipes US | Canada)

    by
    14

    It was okay. I used saffron yellow rice like others suggested. I definitely think the chicken broth isn't necessary (I only used a couple of ounces and I think it just made it wet and mushy). Next time, I'll cook the yellow rice in chicken broth instead of water and not add chicken broth in the end. I think sauteed onion would be a good addition. Lastly, I added a large spoon full of capers.  -  14 Jan 2010  (Review from Allrecipes US | Canada)

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