Cheat's paella
serves
4
“A paella is one of my ultimate midweek meals, and this cheat’s version can be ready in under 30 minutes. Plus, there’s only one pan to wash up!” – Lucy Nunes.
Ingredients (13)
- 2 cups (500ml) chicken stock
- Large pinch of saffron
- 250g frozen prawns, tails on, thawed
- 2 1/2 tbs extra virgin olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbs tomato paste
- 1 1/2 cups (300g) sushi rice (see note)
- 1/4 cup (60ml) white wine
- 1 tsp smoked paprika
- 1/3 cup (50g) roasted capsicum strips
- 1/4 cup (30g) frozen peas
- Torn flat-leaf parsley leaves and lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Microwave stock in a jug for 2 minutes on high heat until hot. Add saffron and set aside. Toss prawns with 2 tsp oil and season with salt flakes and freshly ground black pepper.
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2.Heat remaining 2 tbs oil in a large deep heavy-based frypan with a lid over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and tomato paste and cook, stirring constantly, for 1 minute. Add rice and cook, stirring constantly, for 1 minute until well coated. Add wine and stir to combine. Add paprika to stock mixture and stir to combine. Slowly pour hot stock over rice. Bring to the boil over medium-high heat, stirring occasionally. Cover and reduce heat to medium. Cook for 15 minutes. Uncover and quickly top rice with prawns, capsicum and peas.
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3.Cover and cook for another 3 minutes. Remove from heat. Remove lid and quickly cover pan with a clean tea towel. Cover with lid and stand for 5 minutes. Sprinkle with parsley and serve with lemon wedges.
Recipe Notes
Paella is usually made with bomba or Calasparra rice, but we used sushi rice here, which is available at supermarkets. You could also use arborio rice for this recipe.
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