Cheat's paella

Cheat's paella

Cheat's paella

Serves Serves 2
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 421 21%
  • Fat 10.7g 15%
  • Saturates 1.7g 9%
  • Sugars 13.6g 15%
  • Protein 16.5g 33%
  • Carbs 53.4g 21%
  • Fibre 7.6g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Francesca Paling
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Ingredients

  • 4 spring onions
  • 2 garlic cloves
  • 1 medium onion
  • 1 green pepper
  • 1 tomato
  • ½ bunch of parsley
  • olive oil
  • 8 padron peppers
  • 120 g green beans
  • 10 raw whole king prawns , from sustainable sources
  • 250 g cooked brown rice
  • 1 pinch of saffron
  • 150 ml white wine , (or use chicken or veg stock)
  • 1 handful of mixed olives
  • 1 lemon
  • lemon wedge , to serve
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Francesca Paling
Tap For Ingredients

Method

  1. Trim the spring onions, then dry-fry in a pan set over a high heat for 2–3 minutes, until charred, then remove and set aside.
  2. Peel and finely chop the garlic and onion, then finely chop the spring onions, pepper, tomato and parsley stalks (reserving the leaves for later). In the same pan, heat a tablespoon of oil over a medium heat. Add the chopped veg and leave to cook for a few minutes. Halve the padron peppers, then add to the pan and cook everything for 7 minutes, until all the veg have softened.
  3. Blanch the green beans in a small pan of boiling water for 3 minutes. Drain in a colander and leave to steam-dry.
  4. Peel the prawns and add to the pan for 1 to 2 minutes, until they just start to turn pink. Stir in the rice and turn up the heat.
  5. Soak the saffron in a little hot water, then add to the pan after a couple of minutes, along with the wine or stock. Cook until the liquid has evaporated and the rice sticks to the pan slightly, going a bit crispy on the bottom; this will take 10–15 minutes.
  6. Tear in the olives, add the lemon zest and a little juice, and season. Stir in the spring onions, green beans and parsley leaves. Serve with a lemon wedge.
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Jamie Magazine
Recipe From

Jamie Magazine

By Francesca Paling