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Spicy Spanish rice

Spicy Spanish rice served in a bowl

Spicy Spanish rice

Name: Spicy Spanish rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 tbsp rapeseed oil; 1 large onion finely chopped; 200g lean pork tenderloin fillet diced into cubes roughly 1.5cm; 2 large garlic cloves chopped; 100g brown basmati rice; ½ -1 tsp smoked paprika (depending on how much heat you want); generous pinch saffron; 500ml hot vegetable bouillon; 1 large red pepper deseeded, quartered and sliced; 160g fine green beans trimmed and halved; 60g large prawns; large handful parsley chopped; ½ lemon cut into wedges

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 3.9 out of 5.8 ratingsRate

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Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
1 large onion

finely chopped
200g lean pork tenderloin fillet

diced into cubes roughly 1.5cm
2 large garlic cloves

chopped
100g brown basmati rice
½ -1 tsp smoked paprika

(depending on how much heat you want)
generous pinch saffron
500ml hot vegetable bouillon
1 large red pepper

deseeded, quartered and sliced
160g fine green beans

trimmed and halved
60g large prawns
large handful parsley

chopped
½ lemon

cut into wedges

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Nutrition: Per serving

kcal477

low
fat13g
saturates2g
carbs51g
sugars11g
fibre8g
protein35g
salt0.5g

Method

step 1

Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
step 2

Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
step 3

Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.

Recipe from Good Food magazine, April 2019

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A star rating of 3.9 out of 5.8 ratings

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