Prawn Paella

Serves: 4
Time: 35 mins


  • 350ml (12 fl oz) water
  • 75g (3 oz) uncooked white rice
  • 1 clove garlic, minced
  • 450g (1 lb) fresh prawns, shelled and deveined
  • 1 (500g) tub chicken stock
  • 1 (400g) tin chopped tomatoes with juice
  • 4 saffron threads

1) In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2) In a large frying pan over medium heat, sauté the garlic and prawns for about 5 minutes or until pink.

3) Pour in stock, tomatoes, and saffron; bring to a boil, stirring frequently. Stir in cooked rice and reduce heat to low. Cook for an additional 5 minutes.