This quick and simple ‘cheat’s’ paella recipe, by cook and food stylist Jo Pratt, is the perfect mid-week supper
IMAGE: SUSAN BELL
This is a cheat’s paella, but the flavour is certainly very good, and the fact that it’s ready in no time at all means you really should give this recipe a go. I’ll often make this with rice left over from the day before; however, the bought pouches of pre-cooked rice are ideal for this, as they tend to be sold in 250g/9 oz packs. If you keep some in your store cupboard, and have prawns and peas in your freezer, you’re pretty much set up and ready to make this any day of the week.
Speedy prawn paella
- 2 tbsp olive oil
- 1 onion peeled and finely chopped
- 2 cloves garlic peeled and crushed or grated
- 2 tsp sweet smoked paprika pinch of saffron
- 225 g /8 oz raw prawns peeled
- 500 g /1 lb 2 oz cooked long-grain rice
- 150 g /5½ oz frozen peas defrosted
- 1 roasted red pepper deseeded and sliced
- 175 ml /6 fl oz/¾ cup white wine or fish stock
- small handful of chopped flat-leaf parsley
- flaked sea salt and freshly ground black pepper
- lemon wedges to serve
- Heat the oil in a large frying pan over a low–medium heat, and add the onion. Gently cook for about 5 minutes, until it’s softened. Add the garlic, paprika and saffron. Cook for a couple of minutes, until the onion is rich red in colour.
- Add the prawns to the pan and cook for a minute or so until they turn pink. Stir in the rice, peas, red pepper and wine or stock. Cook for 5 minutes, stirring occasionally, and season with salt and freshly ground black pepper. Once the liquid has almost been absorbed, leave to cook for a further 2 minutes to get a slightly crusty base to the paella.
- Scatter over the parsley and serve with lemon wedges.
- Sliced fennel and diced aubergine are both fantastic alternatives to prawns. Add 1 small sliced fennel when cooking the onion, and the aubergine when you add the garlic. Cook the remaining recipe as above, using vegetable stock if you prefer a vegetarian paella
Extract taken from The Flexible Pescatarian by Jo Pratt, £20, White Lion Publishing
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