Dinner Family Meal Family Meals Paella Prawns Rice Samuel Groves Shrimp Spanish

Red Pepper and Shrimp Paella

Name: Red Pepper and Shrimp Paella
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 250g paella rice; 50g peas, optional; 3 garlic cloves; 2 grated tomatoes; 1 ½ litres of chicken/vegitable stock; 1 red bell pepper, finely chopped; 1 white onion, finely chopped; 1 fresh lemon; 1 tablespoon saffron; 1 tablespoon smoked paprika; 12 black tiger prawns; 3 garlic cloves, finely chopped; 1 ½ scotch bonnet peppers, finely chopped with seeds removed; 1 red bell pepper, seeded and finely diced; 1 tablespoon smoked paprika; 1 tablespoon all-purpose seasoning; ½ tablespoon garlic powder; ½ tablespoon onion powder; 1 teaspoon all-spice powder; Handful of chopped parsley

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Serves
4

Prep time
15 mins

Cooking time
30 mins

This simple paella with shrimp & bell peppers is loaded with flavour, it's easy to make and comes together in just 45 minutes.

Ingredients

250g paella rice
50g peas, optional
3 garlic cloves
2 grated tomatoes
1 ½ litres of chicken/vegitable stock
1 red bell pepper, finely chopped
1 white onion, finely chopped
1 fresh lemon
1 tablespoon saffron
1 tablespoon smoked paprika

Jamaican Red Pepper Shrimp Ingredients

12 black tiger prawns
3 garlic cloves, finely chopped
1 ½ scotch bonnet peppers, finely chopped with seeds removed
1 red bell pepper, seeded and finely diced
1 tablespoon smoked paprika
1 tablespoon all-purpose seasoning
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon all-spice powder
Handful of chopped parsley

Method

Mix your red pepper shrimp seasonings into a bowl, adding the prawns onced mixed ensuring that the outer shell of the prawns is fully covered - leave to marinate for a few hours, or overnight for maximum flavour
Heat your paella pan on a medium heat without any oil
Toast the saffron by wrapping in a small foil envelope and heating for around 10 minutes, once toasted remove from the pan and set aside for later
Add a generous amount of salt to the pan, followed by extra virgin olive oil
Add your onions and sweat until soft, then add the garlic, diced red peppers, smoked paprika, two grated tomotoes and cook for 30 seconds
Add the chicken/vegetable stock and bring to a gentle simmer
Add the saffron to the pan by crushing it between your fingers
Add 250g paella rice, stiring to ensure it is evenly spread throughout the pan - do not stir again for the rest of the cooing process
Allow the pan to gently simmer, cooking for around 10 minutes
Add a few rosemary sprigs, peas (optional) and your marinated red pepper prawns to the surface of the pan, ensuring you dont mix the ingredients with the rice
Cover the pan with foil and leave to cook for another 6 minutes
Remove the foil using cooking tongs, turn the prawns over and allow to simmer for a further 2 minutes
Remove from heat and allow to rest for 4 to 5 minutes before serving
Sqeeze fresh lemon juice onto the spicy prawns with a handful of chopped parsley