Prawn paella with red peppers

Prawns are a good source of protein and energy, and contain high levels of zinc, crucial for kids’ immune systems, nervous systems and muscle growth. This is a tasty one-pot dish that you can make in advance or do at your leisure at the weekend.

#Prawns #Paella

Serves: 4

Prep Time: 20 mins

Cooking Time: 20 mins

Source: The Sunday Times, March 26 2017, Lizzie King

Ingredients: 2 tbsp olive oil

1 red onion, finely sliced

2 garlic cloves, peeled and crushed

2 celery sticks, finely chopped

A pinch of saffron threads

¼ tsp ground turmeric

½ tsp sweet smoked paprika

1 red pepper, deseeded and sliced

500ml chicken or vegetable stock

195g short-grain brown rice (or white rice if you are short of time)

250g raw prawns, shelled

Method:

01 Heat the olive oil in a large casserole and add the onion, garlic, celery and spices. Cook gently for 10 minutes, stirring occasionally to make sure nothing browns. Season with salt and pepper.

02 Add the sliced pepper and cook for a couple of minutes, to soften. Pour in half of the stock and add the rice.

03 Bring to the boil, then reduce the heat and simmer, covered, for about 30 minutes, until the rice is tender. You will need to check the paella occasionally and give it a stir to prevent it from sticking. Top up with the remaining stock to keep it from drying out.

04 Stir through the prawns gently so as not to break them up, then add a touch more stock and the tomato purée. Put the lid back on for 5 minutes and let the paella cook gently until the prawns are opaque. Serve with the parsley scattered on top and a lemon wedge for squeezing.