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Quick and Easy Paella

30' Medium 12345

Serves 4

20 or so prawns, raw and peeled
1 heaped cup bomba or Arborio rice
2 cups chicken stock
2 lemons, quartered
Parsley to serve

Sofrito
2 whole chargrilled capsicums from a jar (available next to the olives at your supermarket)
3 garlic cloves
1 cup packed continental parsley + more for garnishing
1/3 cup Bertolli Extra Virgin Olive Oil Robusto
1 generous tbs smoked paprika
2 large tomatoes, chopped

METHOD

STEP 1

Place all sofrito ingredients into a food processor and pulse until roughly chopped.

STEP 2

Add to paella pan or a large deep saucepan on medium heat, stirring every few minutes until slightly softened.

STEP 3

Add rice and sauté for a further 2 minutes.

STEP 4

Add stock and place prawns on top, cook on low heat for 15 or so minutes until rice is tender. You might like to add a little more water and cook further if the rice isn’t as tender as you like.

STEP 5

Place lemon wedges on top and sprinkle over extra parsley, cook for another 2-3 minutes after rice is tender to create the crust on the bottom. Serve.

Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here

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