Classics
Paella with prawns
One pan in the middle, everyone around it – and nobody wants to be the first to stop.
- 50 min
- medium
The pan goes in the middle, everyone leans in, and someone is already scraping the edge.
Adults
Children count as half
What you need
1 paella pan or large pan (36 cm) · 1 wooden spoon · 1 clean tea towel
Missing a paella pan or grill? We have one for you →Shopping list
Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.
We deliver fish and bread fresh on cooking day.
- 360 g Albufera rice
- 360 g Raw peeled prawns
- 1.0 pc Red pepper
- 200 g Grated tomato
- 1.0 pc Lemon
- 4 tbsp Olive oil
- 2.0 clove Garlic
- 1 sachet of paella seasoning with saffron
- 1000 ml Fish stock
- 1 pinch Salt
How it works
- Heat the oil in a large pan, sear the prawns briefly and take them out again.
- Add the pepper in strips and finely chopped garlic, fry for 5 minutes.
- Add the grated tomato and reduce until it looks like sauce rather than juice.
- Stir in the rice, toast for 2 minutes, then add hot stock and saffron. Season with salt.
- Simmer for 18 minutes – don't stir. Seriously: don't stir.
- Lay the prawns on top and cook 5 more minutes. Finally turn up the heat until the bottom crackles softly.
- Off the heat, cover with a cloth, rest for 5 minutes. Serve with lemon wedges.
Everything for this recipe
Paella with prawns
The whole shopping list in your cart with one click. We deliver to your finca.
For children
Set some aside for the kids before the prawns go in and serve with a spoon of tomate frito – almost every child likes crispy rice.
Leftovers for tomorrow
Fry the leftovers until crispy the next day with an egg on top – breakfast is done.
