Spicy Spanish rice served in a bowl

Spicy Spanish rice

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(3 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 2

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

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal477
  • fat13g
  • saturates2g
  • carbs51g
  • sugars11g
  • fibre8g
  • protein35g
  • salt0.5g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 200g lean pork tenderloin fillet, diced into cubes roughly 1½ cm
  • 2 large garlic cloves, chopped
  • 100g brown basmati rice
  • ½ -1 tsp smoked paprika (depending on how much heat you want)
  • generous pinch saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 500ml hot vegetable bouillon
  • 1 large red pepper, deseeded, quartered and sliced
  • 160g fine green beans, trimmed and halved
  • 60g large prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • large handful parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ lemon, cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

  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.

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