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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