Bring the flavours of Spain to the dinner table with this easy Paella recipe. Hearty and flavourful, you've got yourself a family winner.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs olive oil
2 bacon rashers, thinly sliced
1 small brown onion, finely chopped
2 garlic cloves, thinly sliced
1 medium yellow capsicum, finely chopped
2 x 250g pkts Coles Microwave Brown Rice & Quinoa
1 tsp smoked paprika
¾ cup (185ml) salt-reduced chicken stock
120g pkt Coles Australian Baby Spinach
500g raw banana prawns, peeled leaving tails intact, deveined
200g punnet cherry tomatoes, halved
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large, deep frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Transfer to a plate lined with paper towel.
Step 2
Heat the remaining oil in the pan. Add the onion, garlic and capsicum and cook, stirring, for 5 mins or until onion softens. Add the rice mixture and paprika and cook, stirring, for 1 min or until heated through. Add the stock and bring to the boil. Reduce heat to low. Cook, covered, for 5 mins. Add the bacon and spinach and toss to combine.
Step 3
Add the prawns and tomato to the rice mixture. Cook, covered, for 2-3 mins or until prawns curl and change colour. Serve the paella with lemon wedges.
