Smoky Spanish prawn and pepper brown rice
A one pan, paella style rice with prawns, peppers and peas. Smoky, saffron coloured and properly filling.
- Time50 min
- LevelEasy
- Costabout £2.05 a head
Ingredients
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Method
- 1
Heat the oil in a wide, deep pan. Cook the onion and peppers for 8 minutes until soft.
8 min - 2
Stir in the garlic, paprika, turmeric and rice and cook for 1 minute so the rice is coated.
1 min - 3
Add the tomatoes and hot stock. Bring to the boil, cover and simmer on a low heat for 30 minutes until the rice is nearly tender.
30 min - 4
Scatter the prawns and peas over the top, replace the lid and cook for 8 minutes until the prawns are pink.
8 min - 5
Rest for 5 minutes with the lid on, then scatter with parsley and serve with lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.