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.
Paella
Ingredients
4
servings
-
- 300
- 200 g
- 1
- 30 g
- 100 g
- 100 g
- 1 handful
- 1
- 125 g
- 1
- 1 l
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Preparation
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.
