Paella with Prawns
Paella with prawns is a one-pan supper of saffron rice, sweet red pepper, peas and king prawns, ready in about 50 minutes including a short rest. The rice cooks undisturbed in a wide pan, so the grains stay separate and tender rather than creamy like a risotto, and the prawns only need the last few minutes. The dish comes from Valencia; this is a simple home version made with supermarket ingredients.
- Total
- 52 min
- Prep
- 15 min
- Cook
- 32 min
- Serves
- 4
- Per serving
- 455kcal
Common mistakes with paella with prawns
Three things decide whether paella works: the rice, the pan and the heat. Paella rice, such as bomba or Calasparra, soaks up roughly two and a half times its weight in stock without turning creamy, so it does not need the constant stirring of a risotto. For a creamier rice dish with the same prawns, try risotto with prawns.
A wide, shallow pan matters more than the brand of rice. Three hundred grams should lie in a layer about 1.5cm deep, so use a frying pan or paella pan of 30cm or more. Add the stock hot so the rice keeps cooking at an even pace. The prawns go in last, because they need only a few minutes and turn rubbery if they cook any longer.
Step-by-step paella with prawns
Tap a time to start a timer.
- Soften the vegetables Heat the olive oil in a 30cm frying pan or paella pan over a medium heat. Add the onion and red pepper and cook for , stirring now and then, until soft. Stir in the garlic and smoked paprika and cook for .
- Toast the rice Add the rice and stir for so every grain is coated in oil. Crumble the saffron into the hot stock, stir, then pour it over the rice. Give it one stir to level the rice, bring to the boil (about ), then turn the heat down to a gentle simmer.
- Simmer without stirring Cook uncovered for , until most of the stock has been absorbed and small steam holes appear on the surface. Do not stir. If one side of the pan is hotter, give it a quarter turn every .
- Add the prawns and peas Push the prawns and frozen peas into the rice, cover with a lid or foil and cook for , until the prawns are pink and opaque all the way through and the rice is tender. If the rice is still firm and the pan looks dry, sprinkle over 50ml hot water and cover again for .
- Crisp the base Take off the lid, turn the heat to high and cook for 30–60 seconds, until you hear light crackling. Remove from the heat before it smells burnt.
- Rest and serve Cover the pan with a clean tea towel and leave for . Scatter over the parsley and serve straight from the pan with the lemon wedges.
What to serve and how to store leftovers
Lemon wedges, a green salad dressed with olive oil and sherry vinegar, and crusty bread are all the paella needs. It can go straight to the table in the pan, and a splash of olive oil over each plate is traditional. For a quicker prawn supper on a weeknight, pasta with prawns and garlic is ready in less time.
Seafood and rice both need care once cooked. Cool any leftovers within an hour, keep them covered in the fridge and eat them within a day. Reheat only once, until steaming hot all the way through.
Common problems and fixes for paella with Prawns
- The rice is still firm but the stock has all gone.
- Add 50–100ml hot stock or water, cover and cook on the lowest heat for 3–4 minutes more. Next time keep the simmer gentle, with small bubbles rather than a steady boil.
- The rice is soft and sticky.
- It was stirred after the stock went in, or the pan was too small and the rice piled up. Measure the stock exactly, use a pan at least 30cm wide and leave the rice alone.
- The prawns are tough.
- They cooked for too long. Add them only for the last 5–6 minutes and take the pan off the heat as soon as they are pink and opaque.
- There is no crisp layer on the bottom.
- The final blast of high heat was too short or too gentle. Listen for a light crackle during the last minute, and do not stir the rice before serving.
Frequently asked questions about paella with Prawns
How long does paella take to cook?
About 50 minutes from start to finish: 15 minutes of preparation, around 30 minutes on the hob and a 5-minute rest. The rice itself simmers for roughly 20 minutes.
Can you use frozen prawns in paella?
Yes. Defrost them in the fridge overnight, drain well and pat dry with kitchen paper before adding them, otherwise they release water into the rice.
What can I use instead of saffron?
Half a teaspoon of ground turmeric gives a similar golden colour, but not the flavour. A little extra smoked paprika helps make up for it.
Do you stir paella?
No. Stir once to level the rice after adding the stock, then leave it, so the grains stay separate and a crisp layer can form on the bottom.
How did you like the recipe?
4.8 / 5 · 42 ratings
