King Prawn Paella

This recipe works in combination with: Moroccan Chicken Tagine with Couscous. This recipe features in these meal plans: Mediterranean Medley, Mediterranean Nights.

A classic Spanish one-pot dish with king prawns, peas, red pepper and rice.


  • 1 medium red pepper (155g), sliced
  • 1 small onion (approx 110g), chopped
  • 200g of cooked and peeled king prawns
  • 120g of long grain rice
  • 60g of frozen peas
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 400ml chicken stock
  • 1 garlic clove, finely chopped
  • 11/2 tsp lemon juice
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £2.44
  • Store cupboard: Typical
  • Calories per serving: 418
  • 5-a-day per serving: 1.6
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King Prawn Paella photo

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  1. Heat the oil in a frying pan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the pepper and cook for 3-4 minutes. Stir in the paprika and fry for 1 minute.
  2. Stir in the stock and rice, cover and simmer for 15 minutes, or until the rice is cooked. Add a little extra water if necessary.
  3. Add the peas, lemon juice and king prawns and cook for 2-3 minutes, or until heated through. Season to taste with salt and pepper and serve immediately.

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