Calorie controlled cooking spray
1 medium, finely sliced
1 medium, deseeded and sliced (optional)
2 clove(s), crushed
½ teaspoons, level
½ teaspoons, soaked 2 teaspoons cold water
Paella Rice, uncooked
150 g, uncooked
Vegetable stock cube(s)
1 cube(s), or chicken. Made with 500ml water
King Prawns, Cooked
300 g, tails left on
Peas, fresh or frozen
2 tablespoons, leaves picked and chopped
1 slice(s), cut into wedges
- Mist a large lidded frying pan with cooking spray and cook the onion for 5 minutes over a medium heat. Add the pepper, if using, and cook for another 5 minutes.
- Stir in the garlic, paprika, saffron and rice, and cook for 1 minute before pouring in the stock. Bring to a boil, turn down to a simmer, cover and cook for 15 minutes.
- Add the prawns, squid rings, peas and half the parsley to the pan. Stir then cover and continue to cook for 5 minutes. Remove the lid and cook for a final 3-4 minutes to absorb the last of the stock.
- Season to taste and garnish with the remaining parsley, then serve with the lemon wedges on the side.