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Recipe by olive magazine

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1. Heat 1 tbsp oil in a pan and cook the onion, pepper and garlic until soft. Stir in the paella rice, saffron and paprika until well mixed.
2. Pour in the stock and simmer for 15 minutes until just tender (add a splash more water if you need to).
3. Add the prawns and peas for the last few minutes until heated through. Season, stir through the parsley and serve with the lemon wedges.

Per serving

489 kcalories, protein 27.3g, carbohydrate 80.6g, fat 8.7 g, saturated fat 1.1g, fibre 4.9g, salt 3.44 g

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Ingredients

• olive oil
• 1 onion , finely chopped
• 1 red pepper , sliced
• 1 garlic clove , chopped
• 150g paella rice or long grain rice
• a large pinch saffron
• a large pinch smoked paprika
• 400ml chicken stock
• 150g large cooked prawns , shell on or off
• 100g frozen peas , defrosted
• a small bunch parsley , chopped
• lemon wedges to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• olive oil
• 1 onion , finely chopped
• 1 red pepper , sliced
• 1 garlic clove , chopped
• 150g paella rice or long grain rice
• a large pinch saffron
• a large pinch smoked paprika
• 400ml chicken stock
• 150g large cooked prawns , shell on or off
• 100g frozen peas , defrosted
• a small bunch parsley , chopped
• lemon wedges to serve

Per serving

489 kcalories, protein 27.3g, carbohydrate 80.6g, fat 8.7 g, saturated fat 1.1g, fibre 4.9g, salt 3.44 g

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