Post by Cherry on Aug 18, 2012 14:38:46 GMT
Serves Two:
Olive oil
1 onion, finely chopped
1 red pepper, sliced
1 garlic clove, chopped
150g paella or long grain rice
Large pinch saffron
Larch pinch smoked paprika
400ml chicken stock
150g large cooked prawns, shell on or off
Bunch parsley, chopped
Lemon wedges to serve
Heat a tablespoon of olive oil in a pan and cook the onion, pepper and garlic until soft. Stir in the paella rice, saffron and paprika until well mixed. Pour in the stock and simmer for 15 minutes until just tender (add a splash more water if you need to).
Add the prawns and peas for the last few minutes until heated through. Season, stir through the parsley and serve with the lemon wedges.
I have been making this really quick dish quite often since I saw it in our local paper.
Olive oil
1 onion, finely chopped
1 red pepper, sliced
1 garlic clove, chopped
150g paella or long grain rice
Large pinch saffron
Larch pinch smoked paprika
400ml chicken stock
150g large cooked prawns, shell on or off
Bunch parsley, chopped
Lemon wedges to serve
Heat a tablespoon of olive oil in a pan and cook the onion, pepper and garlic until soft. Stir in the paella rice, saffron and paprika until well mixed. Pour in the stock and simmer for 15 minutes until just tender (add a splash more water if you need to).
Add the prawns and peas for the last few minutes until heated through. Season, stir through the parsley and serve with the lemon wedges.
I have been making this really quick dish quite often since I saw it in our local paper.
Could I use chicken, do you think ? 
, sounds lovely Cherry 
