The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy King Prawn Paella with Sundried Tomatoes
Take a quick trip to the coast with this seafood delight. Starring sustainably-sourced king prawns, sundried tomatoes and a punchy paella spice blend. Brown rice ups the fibre. Spinach and parsley bring the green. Lashings of lemon – because it wouldn't be a paella without some zing!
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 8 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 200g baby tomatoes
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 20g flaked almonds (Nuts)
- 160g baby spinach
- 1 onion
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 tbsp paella spice mix (Onion Powder, Paprika, Turmeric, Chilli Powder, Ground Black Pepper, Garlic Powder, Garlic Granules, White Pepper, Lemon Juice Powder, Yeast Extract, Ground Cumin, Ground Oregano, Parsley Rubbed, Salt, Rapeseed Oil.)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 449
Protein: 26g
Carbs: 47g
Fat: 18g
Speedy King Prawn Paella with Sundried Tomatoes
Take a quick trip to the coast with this seafood delight. Starring sustainably-sourced king prawns, sundried tomatoes and a punchy paella spice blend. Brown rice ups the fibre. Spinach and parsley bring the green. Lashings of lemon – because it wouldn't be a paella without some zing!
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Cooking Instructions
- Finely dice the onion. Halve the tomatoes. Thinly slice the peppers. Roughly chop the parsley.
- Heat a large frying pan (we recommend using the 35cm Hexclad Hybrid Pan) with 2 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4 mins, until softening. Add the tomatoes, paella spice, sundried tomato paste, garlic paste and peppers. Cook for 3 mins, until softening.
- Add the prawns, stock and 200ml hot water to the pan. Stir to dissolve and simmer for 6 mins. Rinse the spinach, then add to the pan along with the rice and half the parsley. Cook for 3 mins, until the sauce thickens, the spinach has wilted, and the prawns are pink and cooked through.
- Check your prawns are cooked through; they should be opaque, firm and steaming hot. Cook for longer if necessary. Stir in the juice from half the lemon and season with salt (to taste).
- Serve the paella in bowls and garnish with the remaining parsley, flaked almonds and remaining lemon, cut into wedges.
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