Easy prawn paella

    Easy prawn paella

    Recipe photo: Easy prawn paella

    Easy prawn paella


    30 people made this

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

    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

    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 in English (22)


    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)


    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)


    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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