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!
Prawn & Spring Vegetable Paella
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
Steps
- Step 1
Heat the oil in a wide pan and fry the onion, covered, for 10 minutes until soft
- Step 2
Add the thyme and vegetables (reserve the asparagus tips) and cook for 5 minutes
- Step 3
Stir in the rice. Season and stir for 1-2 minutes
- Step 4
Add the stock and cook at a simmer for 15 minutes until most of the stock has been absorbed
- Step 5
Add the prawns and asparagus tips. Cover the pan with foil and a lid
- Step 6
Turn off the heat and allow to rest for 10 minutes
- Step 7
Stir in the lemon zest and juice, and the mint
- Step 8
Divide between 2 bowls and serve at once
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By The Healthy Employee
- Servings: Serves 2
- Meals or Courses: LunchMains
- Dish Type: Pasta/Rice
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: Summer
- Difficulty Level:
- Ratings:
- Created: October 30, 2010
