Ingredients

The following ingredients have 4 Servings
  • 1.2 litres chicken stock (from cubes is fine, I use 2 Kallo organic chicken stock cubes)
  • Pinch of saffron
  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 1 red pepper (sliced)
  • 3 cloves garlic (crushed or grated)
  • 2 medium sized tomatoes (finely chopped)
  • 300 g paella rice
  • 2 teaspoons smoked paprika
  • ½ to 1 teaspoon chilli flakes (or to taste)
  • 75 g green beans (trimmed and cut in half)
  • 100 g frozen peas
  • 450 g uncooked prawns ((defrosted if frozen))
  • 2 lemons (cut into quarters)
  • 1 tablespoon parsley ((plus extra for garnish))

Instruction

  • First make up your stock using the chicken stock cubes and boiling water. Add a pinch of saffron to the stock and stir.
  • Put the olive oil in a wide, deep sauce pan and add the sliced onions and peppers. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until softened but not brown.
  • Add the chopped garlic and tomatoes and cook for another minute with the lid off, stirring occasionally.
  • Add the smoked paprika and chilli flakes. Stir and cook for another minute.
  • Add the rice, stir everything together and cook for 2 minutes.
  • Add the stock and bring to the boil. Give everything one last stir and cook for 20 minutes on a low heat, with the lid off.
  • After 20 minutes add the green beans, prawns and peas. Give everything a quick stir and cook for 5 minutes, until the prawns are pink and cooked through.
  • Add the juice from two of the lemon quarters and the parsley. Stir one last time and serve garnished with more parsley and the remaining lemon wedges.