|300|| paella rice
(short grain rice)
|200 g g||frozen prawns frozen prawn|
|30 g g|| Schwartz paella mix
Schwartz paella mix|
|100 g g||frozen peas frozen peas|
|100 g g||cherry tomatos cherry tomato|
|1 handfuls handful|| parsley
(or a pinch if dried)
|125 g g||chorizo chorizo|
(yellow, red or green)
|1 l l||water water|
Super quick and easy to put together, this colourful paella recipe packed with prawns and veggies is a great addition to your midweek meal menu. Serve with two portions of your favourite vegetables on the side.
1. Defrost Langostino raw prawns (if they have the shell on, use double the quantity). In a large lidded frying pan, fry the chopped onion, chopped Iberian chorizo and deseeded and sliced yellow pepper for 4-5 mins. Add the short grain rice for paella. Cook, stirring for 1 minute.
2. Mix the Schwartz paella mix with the cold water and add to the pan. Bring to the boil, then simmer for 15-20 minutes, stirring occasionally, until the liquid has mostly absorbed and the rice is tender.
3. Add the prawns, frozen peas and cherry tomatoes. Cover and cook for 4-5 minutes, until the prawns are cooked through. Serve with lemon wedges and garnish with chopped parsley, if liked.