Summer Prawn Paella with Broccoli & Cherry Tomatoes
- Prep time: 45 minutes
- Calories: 647
- 1 of Brown Onion
- 1 of Red Capsicum (Small)
- 2 of Garlic Clove
- 2 Tsp of Smoked Paprika/Mixed Spice YPI (1:1)
- 220 g of Arborio Rice
- 1⁄2 Cup of White Wine
- 2 Tbsp of Chicken Stock Concentrate
- 170 g of Broccoli
- 300 g of Prawns (peeled, tail off)
- 2 Tbsp of Lemon Juice
- 1 Bunch of Flatleaf Parsley
- 150 g of Cherry Tomatoes
Prepare Ingredients:Preheat oven to 220°C. Peel and dice 3⁄4 of the onion. Deseed and dice red capsicum. Peel and finely chop garlic. Cut broccoli into bite size florets. Devin the prawns (if needed) and rinse under cold water. Pick parsley leaves and roughly chop.
Cook Aromatics:Heat 1 Tbsp olive oil in a saucepan (use an ovenproof one if you have it) over medium heat, add onion and cook for 3-4 minutes until it starts to look transparent. Add capsicum and cook a further 3 minutes. Add in the garlic and spice mix and cook for a further minute until fragrant.
Add Rice:Add the rice and stir to coat in the oil and spices, add in the wine, stock concentrate and 500ml of water. Bring to a simmer then reduce the heat to low. Cook for approximately 15 minutes or until the liquid is almost all absorbed. Season to taste with salt and pepper.
Assemble & Bake:Stir the broccoli through the rice, (if you need to, transfer to an oven safe baking dish). Top with the prawns and cherry tomatoes and drizzle over 1⁄2 the lemon juice and season lightly with salt and pepper. Bake in the oven for 10-15 minutes until prawns are just cooked through and rice is starting to crisp on top.
You Plate It:Carefully remove pan from oven and top with remaining lemon juice (see tip) and chopped parsley. Serve and enjoy.