Recipe of the week – Prawn & Spring Vegetable Paella
Be aware that the paella rice will slow down your weight loss, hence this recipe being ideal for those aiming to maintain their current weight. This recipe is a taste of abroad and is perfect for those summer months surrounded by sun!
Serves 2
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2-3 thyme sprigs, leaves only
- 100g fresh or frozen peas
- ½ small bulb fennel, chopped
- 4 large asparagus spears, chopped, reserving the tips
- 100g broad beans, podded and shelled
- 2 small courgettes, chopped
- 100g French beans, chopped
- 125g paella rice
- 500ml hot vegetable stock
- 100g raw shelled prawns
- Zest and juice of ½ lemon
- Small handful mint, shredded
- Salt and pepper
Method
- Heat the oil in a wide pan and fry the onion, covered, for 10 minutes until soft
- Add the thyme and vegetables (reserve the asparagus tips) and cook for 5 minutes
- Stir in the rice. Season and stir for 1-2 minutes
- Add the stock and cook at a simmer for 15 minutes until most of the stock has been absorbed
- Add the prawns and asparagus tips. Cover the pan with foil and a lid
- Turn off the heat and allow to rest for 10 minutes
- Stir in the lemon zest and juice, and the mint
- Divide between 2 bowls and serve at once
