Ingredients
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2 tbsp olive oil
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1 tsp smoked paprika
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1 large pinch saffron threads
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1 small yellow onion, diced
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4 cloves garlic, minced
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1 large tomato, grated (skin discarded)
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1 ½ cups short-grain rice (Arborio or Bomba)
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3 cups warm chicken or vegetable broth
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1 lb (450g) large raw prawns (shrimp), peeled and deveined
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Salt and black pepper to taste
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Fresh parsley, chopped
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1 lemon, cut into wedges
Instructions
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Heat olive oil in a large, deep skillet or paella pan over medium heat. Add the smoked paprika and saffron and cook for 1 minute until fragrant.
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Add the diced onion and cook for 4-5 minutes until softened. Add the garlic and grated tomato and cook for another 2-3 minutes.
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Add the rice and stir to coat, toasting for 1-2 minutes.
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Pour in the warm broth and season with salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes.
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Uncover and nestle the prawns into the partially cooked rice. Cover and cook for another 5-7 minutes, until prawns are cooked through.
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Remove from heat and let it rest, covered, for 5 minutes.
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Fluff with a fork, garnish with fresh parsley, and serve with lemon wedges.
Notes
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Don’t Stir! Resist the urge to stir the rice after adding the broth. This helps develop the perfect texture.
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The Rest is Key: Letting the pan rest off the heat is crucial for the rice to absorb any remaining liquid and become fluffy.
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Prawn Size: Using large prawns prevents them from overcooking while the rice finishes.
- Calories: 380 kcal
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Simmering
- Cuisine: Spanish