Why paella with prawns is so popular
This version of paella with prawns is perfect because it uses one pan for easy cleaning. The rice absorbs all the liquid from the stock and spices to create a deep and rich flavour. Using frozen or fresh prawns makes it very flexible depending on what you have available. The addition of peas and peppers adds a nice crunch and balance to the soft rice.
How to make paella with prawns
Prepare base: Heat the olive oil in a large pan over medium heat. Finely chop the onion, garlic and red pepper before adding them to the hot pan. Sauté the vegetables for about five minutes until they become soft. Stir in the smoked paprika to coat the mixture well.
Add rice: Pour the paella rice into the pan and stir for a minute to toast the grains slightly. Add the saffron to the chicken stock and pour the liquid over the rice. Bring the mixture to a gentle boil and then turn the heat down to a simmer. Do not stir the rice too much from this point onwards.
Cook prawns: Let the rice simmer for about fifteen minutes until most of the liquid is absorbed. Scatter the frozen peas and the raw prawns over the top of the rice. Cover the pan with a lid or foil and cook for another five minutes. The paella with prawns is ready when the seafood turns pink and opaque.
Serve dish: Take the pan off the heat and let it sit for a few minutes. Chop the fresh parsley and cut the lemon into wedges for serving. Sprinkle the herbs over the top and squeeze a bit of lemon juice for extra brightness. Serve the warm rice directly from the pan to the table.
Good advice for paella with prawns
For the best paella with prawns, try to leave the rice alone while it simmers to help form a slightly crispy bottom. Use a wide pan so the rice cooks evenly in a thin layer. If you use frozen prawns, make sure they are fully defrosted and patted dry before adding them to the pan. You can replace the chicken stock with fish stock if you prefer a stronger seafood flavour. Always check that the rice is tender before removing it from the heat. Adding the lemon at the very end really lifts the heavier flavours of the smoked paprika and saffron.
If the rice seems too dry before it is cooked, add a small splash of water or extra stock.
You might also enjoy
chicken lasagne with spinach,
stuffed plaice fillet or
summer salad.
