Runner bean & prawn paella

Runner bean & prawn paella

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
The prawns in this delicious paella may not be essential but they do make it extra special for a Saturday night supper with friends

Nutrition and extra info

Nutrition: per serving

  • kcal533
  • fat12g
  • saturates3g
  • carbs53g
  • sugars8g
  • fibre7g
  • protein49g
  • salt0.9g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, sliced
  • 8 skinless chicken thighs
  • 225g paella rice
  • 1 tbsp sweet paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 100ml dry white wine
  • 850ml hot chicken stock, stirred with 2 large pinches of saffron threads
  • 350g runner beans, peeled down their sides to remove any strings, then thickly sliced into chunks
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • 1 large red pepper, deseeded and chopped
  • 200g uncooked large king prawns (optional)

Method

  1. Heat the oil in a paella pan or large frying pan, add the onions and garlic, and fry for 5 mins. Push the onions over to one side, add the chicken and cook for 10 mins, turning occasionally, until the chicken is nicely coloured.

  2. Stir in the rice and paprika, then pour in the wine. Let it sizzle a bit, then stir in the saffron stock. Add the beans and pepper, and cook, stirring occasionally, for 15 mins until the rice is tender and has absorbed most of the stock. If it starts to look dry, add a splash more stock. Add the prawns for the final few mins, if using, until they turn from grey to pink. Season generously and allow to stand for 1-2 mins before serving.

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Comments (2)

cjsansom's picture
2.5

Have made better paellas (Gordon Ramsay one is hard to beat); needed more flavour, perhaps in the form of adding some chilli or chorizo. The runner beans were a surprisingly good addition but needed longer than 15 mins to cook. Won't do this one again unless have a glut of runner beans.

stingray11's picture
5

Tasted really nice and was surprisingly simple to make. I added a bit of parsley at the end and served it with some lemon wedges.

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