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Spanish Paella with Tiger Prawns
A mindful spin on your favourite Spanish dish - paella. Our version stars sustainably sourced tiger prawns and loads of veg. Nutty brown rice adds extra fibre and fresh herbs like dill and parsley give it a lift.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 spring onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh dill
- 400g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 2 tbsp paella spice mix (Pimenton Dulce, Rosemary, Thyme, Oregano)
- 1 unwaxed lemon
- 1 garlic bulb (use half)
- 2 pepper
- 160g brown rice (brown rice (100%))
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 1 head of broccoli
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 447
Protein: 26g
Carbs: 48g
Fat: 17g
Spanish Paella with Tiger Prawns
A mindful spin on your favourite Spanish dish - paella. Our version stars sustainably sourced tiger prawns and loads of veg. Nutty brown rice adds extra fibre and fresh herbs like dill and parsley give it a lift.
Cook time:
35 mins
Cuisine:
Mediterranean
Food group:
Shellfish
Allergens: Celery, Crustaceans, Nuts
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Cut the broccoli into florets. Add the broccoli for the final 3-4 mins of cooking, then drain altogether.
- Finely chop or crush 4 garlic cloves. Thinly slice the spring onions. Roughly dice the peppers. Finely chop the parsley and dill (save some whole for garnish). Heat a large frying pan on medium heat. Add the almonds and toast for 2-3 mins, until golden brown. Remove and set aside.
- Reheat the pan with 1 tbsp oil on high heat. Add the prawns and half the garlic and cook for 2-3 mins, until pink and cooked through. Season with sea salt and black pepper. Transfer to a plate and set aside.
- Add 2 tbsp oil, the peppers and spring onions to the prawn pan. Cook for 5 mins, until softening. Add the spice mix and remaining garlic and cook for 1 min. Add the chopped tomatoes and 100ml hot water. Crumble in the stock cube and stir. Simmer for 6-8 mins, until reduced and slightly thickened.
- Add the cooked rice, broccoli and half the fresh herbs to the pan. Simmer for 2-3 mins. Halve the lemon then squeeze in the juice from half the lemon. Return the prawns to the pan to warm through. Season with sea salt and black pepper.
- Spoon the paella onto plates and garnish with the remaining fresh herbs and lemon, as wedges.
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