Australian Prawn Recipes

Australian Prawns

One pot prawn paella

This is a beautiful and simple paella recipe packed with lots of flavours.

One pot prawn paella
Prep Time25 minsCook Time35 minsTotal Time1 hr

Ingredients

Marinade
 12 large green Australian prawns, peeled, heads and tails attached(Use 16 or 20 prawns for larger serves.)
 5 cloves garlic, finely chopped
 5 tbsp olive oil
 2 tsp paprika
 1 tbsp lemon zest
Sofrito
 3 tomatoes, grated
 1 tbsp red wine vinegar
 Salt & pepper
Paella
 1 red onion, diced
 2 cups paella rice
 1 tsp saffron
 4 ½ cups chicken stock
 3 eschallots thinly sliced
 ½ cup parsley leaves
 ½ cup mint leaves
 ¼ cup dill
 Aioli and Lime to Serve

Method

For marinade:
1

Place ½ the garlic, oil, paprika and lemon zest into a bowl, add prawns and toss to coat. Refrigerated for 15 minutes.

For sofrito:
2

Place tomatoes, ½ the remaining garlic and red wine vinegar in a bowl, season and set aside.

For paella:
3

Heat oil in a large frying pan and add onion and remaining garlic, cook stirring until tender.

4

Add rice, cook for 1 minute, add sofrito, cook for 1 minute.

5

Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes.

6

Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.

Serves 4.
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Ingredients

Marinade
 12 large green Australian prawns, peeled, heads and tails attached(Use 16 or 20 prawns for larger serves.)
 5 cloves garlic, finely chopped
 5 tbsp olive oil
 2 tsp paprika
 1 tbsp lemon zest
Sofrito
 3 tomatoes, grated
 1 tbsp red wine vinegar
 Salt & pepper
Paella
 1 red onion, diced
 2 cups paella rice
 1 tsp saffron
 4 ½ cups chicken stock
 3 eschallots thinly sliced
 ½ cup parsley leaves
 ½ cup mint leaves
 ¼ cup dill
 Aioli and Lime to Serve

Directions

For marinade:
1

Place ½ the garlic, oil, paprika and lemon zest into a bowl, add prawns and toss to coat. Refrigerated for 15 minutes.

For sofrito:
2

Place tomatoes, ½ the remaining garlic and red wine vinegar in a bowl, season and set aside.

For paella:
3

Heat oil in a large frying pan and add onion and remaining garlic, cook stirring until tender.

4

Add rice, cook for 1 minute, add sofrito, cook for 1 minute.

5

Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes.

6

Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.

Serves 4.
One pot prawn paella