This is a shortcut paella, but the flavour is still delicious, and the fact that it's ready in no time is a plus. You should try this recipe if at all possible. You can use pre-made or leftover pouches or rice. If you keep some in the larder and prawns and peas in the freezer, you're pretty much set to make this any day of the week.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
olive oil 30 g
saffron pinch
smoked paprika 2 tsp
lemon 1 (wedges)
fresh parsley 1 handful (chopped)
garlic cloves 1 (crushed)
onion 1 (chopped)
frozen peas 150 g
bell pepper 1 (sliced)
basmati microwave rice 440 g
fish stock cube 1
frozen prawns 225 g
Method
Finely chop the onion. Crush the garlic. Thinly slice the bell pepper.
Heat the oil in a large frying pan over a low–medium heat, and add the onion and bell pepper. 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.
Make the fish stock cube up with 50ml boiling water per serving. Add the prawns to the pan and cook for a minute or so until they turn pink. Stir in the microwave rice, peas and 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.
Finely chop the parsley and cut the lemon into wedges.
Serve the paella with the parsley sprinkled on top and with the lemon wedges.
