Ingredients:

  • 1.2 litres (5 cups) chicken stock
  • Pinch of saffron threads
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, crushed or minced
  • 2 medium tomatoes, finely chopped
  • 300g (1 1/2 cups) paella rice
  • 2 teaspoons smoked paprika
  • ½ to 1 teaspoon chilli flakes
  • 75g (2/3 cup) green beans, trimmed and cut in half
  • 100g (3/4 cup) frozen peas
  • 450g (1 pound) uncooked prawns, peeled and deveined
  • 2 lemons, cut into quarters
  • 1 tablespoon fresh parsley, chopped

Instructions:

  1. Heat the chicken stock in a pan and add the saffron. Keep warm on low heat.
  2. Heat olive oil in the large saucepan. Add onion and bell pepper; cook over low heat until softened (about 5 minutes).
  3. Stir in garlic and tomatoes; cook for another minute.
  4. Add smoked paprika and chilli flakes; cook for another minute, stirring constantly.
  5. Add the paella rice and stir to coat with the oil and spices. Cook for 2 minutes.
  6. Pour in the hot saffron-infused chicken stock. Bring to a boil, then reduce heat to low, give one last stir, and simmer uncovered for 20 minutes. Do not stir after this point!
  7. After 20 minutes, gently nestle the green beans, peas, and prawns into the rice mixture.
  8. Cook for another 5 minutes, or until the prawns are pink and cooked through. Again, resist the urge to stir.
  9. Squeeze the juice from two lemon quarters over the paella. Stir in the parsley. Garnish with extra parsley and lemon wedges. Serve immediately.