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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