Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp turmeric
  • 300 g long grain rice, rinsed
  • 1 tsp mixed dried herbs
  • 1.2 litres chicken stock, made with 1 chicken stock cube
  • 300 g frozen garden peas
  • 90 g tub pitted black olives
  • 2 x 190g packs large peeled prawns
  • 2 lemons, 1 juiced and 1 cut into wedges to serve

Method

  1. 1

    Heat the oil in a large non-stick frying pan, add the garlic and turmeric and cook for 1 minute.

  2. 2

    Stir in the rice and mixed herbs, then pour in the chicken stock. Leave to simmer gently for 15-20 minutes, uncovered, until most of the liquid has been absorbed.

  3. 3

    Add the peas and olives, stir well and simmer for 2 minutes. Just before serving, stir through the prawns and lemon juice to heat through.

  4. 4

    Serve the paella straight from the pan, with extra lemon wedges for squeezing.

Nutritional Details

Each serving provides
  • Energy 1809kj 432kcal 22%
  • Fat 8.0g 11%
  • Saturates 1.5g 8%
  • Sugars 2.6g 3%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 310kj/74kcal

Each serving provides

64.6g carbohydrate 2.2g fibre 24.3g protein

 
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