One pot prawn paella
Yields1 ServingPrep Time25 minsCook Time35 minsTotal Time1 hr
This is a beautiful and simple paella recipe packed with lots of flavours.
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
3 tomatoes, grated
1 tbsp red wine vinegar
Salt & pepper
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
Place ½ the garlic, oil, paprika and lemon zest into a bowl, add prawns and toss to coat. Refrigerated for 15 minutes.
Place tomatoes, ½ the remaining garlic and red wine vinegar in a bowl, season and set aside.
Heat oil in a large frying pan and add onion and remaining garlic, cook stirring until tender.
Add rice, cook for 1 minute, add sofrito, cook for 1 minute.
Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes.
Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.