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Speedy prawn paella

Total Time25 mins
Course: dinner, lunch
Keyword: Paella
Servings: 4


  • 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