One Pot Prawn Paella


Dive into the simplicity and richness of our One Pot Prawn Paella. This traditional Spanish dish is enriched with Australian wild-caught endeavour prawns, cooked together with saffron-infused rice, vibrant peas, and ripe tomatoes in a single pot to capture all the flavours. Each spoonful delivers the ocean’s freshness and the earthy goodness of spices. Perfect for sharing, it's a hearty, comforting meal that brings people together.

  • 12 large raw wild Australian prawns, peeled, heads and tails attached
  • 5 cloves garlic, finely chopped
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 tablespoon lemon zest
  • 3 tomatoes, grated
  • 1 tablespoon red wine vinegar
  • 1 red onion, diced
  • 2 cups paella rice
  • 4 ½ cups chicken stock
  • 1 teaspoon saffron
  • Salt & pepper
  • 3 eschallots thinly sliced on the round
  • ½ cup parsley leaves
  • ½ cup mint leaves
  • ¼ cup dill
  • Aioli & Lime to serve

For marinade:

1. Mix 2 cloves garlic, 2 tablespoons oil, 2 teaspoons paprika and lemon zest, season and add prawns. Marinate 15 minutes. Panfry prawns, set aside.

For sofrito:

2. Mix tomatoes, 1 clove of garlic and red wine vinegar in a bowl, season and set aside.

For paella:

3. Sauté red onion and 2 cloves of garlic in large frying pan.

4. Add rice, cook for 1 minute, add sofrito, cook for 1 minute.

5. Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes.

6. Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.



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