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Add a photoPrawns, rice and diced tomatoes are simmered in chicken stock and aromatic spices with threads of saffron in this quick and easy paella.....an easy and simple twist to the Spanish Paella.
Ingredients
- 350ml (12 fl oz) water
- 75g (3 oz) uncooked white rice
- 1 clove garlic, minced
- 1tsp paprika
- 1 red capsicum, chopped
- 2 tablespoons chopped coriander leaves
- 1 small onion, finely chopped
- 1 teaspoon ground turmeric
- 1 small red chilli, seeds removed, finely chopped
- 450g (1 lb) fresh prawns, shelled and deveined
- 1 (500g) tub chicken stock
- 1 (400g) tin chopped tomatoes with juice
- 4 saffron threads
- Lemon wedges to serve
Directions
- Heat the oil in a large, deep fry pan over medium heat.
- Add the onion and cook, stirring occasionally, for 1-2 minutes.Add the rice and turmeric and cook, stirring, for 2 minutes, then add the tomatoes with juice, capsicum, garlic, chilli and stock.
- Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Return the chicken to the pan with the prawns,toss and heat through for 1 minute.
- Stir in the coriander and serve immediately with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.9g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 334mg | 10% |
| Total Carbs 26.2g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.76g | 3% |
| Protein 3.19g | 5% |
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