Spanish Paella with Mooloolaba King Prawns

A vibrant and flavourful Spanish Paella ft. succulent Mooloolaba King Prawns, fragrant saffron-infused rice and a medley of fresh vegetables. Perfectly seasoned and served with a squeeze of lemon!

Ingredients:

• 200g Mooloolaba King Prawns
• 1 cup Arborio rice (or paella rice)
• 1 tbsp olive oil
• 1 small onion (chopped)
• 1 red bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 tsp paprika
• 1/2 tsp saffron threads (optional)
• 1 can diced tomatoes (400g)
• 2 cups chicken or seafood broth
• 1/2 cup frozen peas
• Lemon wedges (for garnish)

Method:

1. Cook the Veggies: In a large pan, heat olive oil over medium heat. Add chopped onion, bell pepper and garlic. Sauté for 5 minutes until softened.
2. Add Spices and Tomatoes: Stir in paprika and saffron (if using). Add the canned tomatoes and cook for 2 minutes.
3. Add Rice and Broth: Add the rice to the pan, stirring to coat it with the spices. Pour in the broth and bring to a simmer. Let it cook, uncovered, for about 10-12 minutes until the rice is nearly tender.
4. Add King Prawns and Peas: Add the prawns and peas, cooking for another 5 minutes until the prawns turn pink and the rice is fully cooked.
5. Garnish & Serve: Garnish with fresh parsley and lemon wedges. Enjoy your delicious, quick paella!

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