This prawn paella swaps traditional paella rice for long grain, which cooks in about 15 minutes and brings the whole dish inside 30. The rice simmers unstirred in saffron and smoked paprika stock, the prawns steam on top for the last few minutes, and a handful of mussels can go in with them. It all happens in one wide pan that goes straight to the table.
Why this works
Long grain rice cooks in about 15 minutes, where paella rice needs 20 or more. Left unstirred in a wide pan, it takes up the stock evenly and stays in separate grains, and the base can catch into a thin golden crust, the part Spanish cooks call socarrat.
The prawns cook in the steam under the lid, so they turn pink without overcooking, and their shells flavour the rice beneath. Snipping the shells along the back lets the vein come out, and the shells slip off at the table in one piece.
Key ingredients
- Long grain rice. The quick stand in for paella rice. Basmati works too. Paella rice gives a creamier, more traditional result but takes 5 to 10 minutes longer.
- Shell on king prawns. The shells keep the prawns juicy and look the part. Heads on or off both work.
- Saffron. A pinch turns the rice gold and gives paella its floral taste. Turmeric gives the colour for less money, without the flavour.
- Smoked paprika. Brings the smoky depth that chorizo usually adds, so this stays a seafood paella.
Amounts for 2 to 12 people are in the recipe card below, in grams or cups.
Method
- 01
Soften the vegetables
Heat the oil in a large, deep frying pan over a medium high heat. Fry the onion and pepper for 4 minutes until soft, then stir in the garlic, paprika and tomato purée for 1 minute.
- 02
Add the rice and stock
Crumble the saffron into the hot stock. Stir the rice into the pan until every grain is coated, pour in the stock and season. Bring to the boil, then turn down to a steady simmer.
- 03
Leave it alone
Cook uncovered for 10 minutes without stirring. Left alone, the rice cooks evenly and may catch into a thin golden crust on the base.
- 04
Prepare the prawns
While the rice cooks, snip along the curved back of each prawn shell with kitchen scissors, from the head end to the tail. Lift out the dark vein with the tip of the blade and leave the shell on.
- 05
Steam the seafood
Press the prawns, and the mussels if using, into the top of the rice. Cover and cook for 5 to 6 minutes, until the prawns are pink all the way through, the mussels have opened and the stock has gone. Throw away any mussels that stay shut.
- 06
Rest and finish
Take the pan off the heat and leave it covered for 2 minutes. Slice the tip off one lime, twist the citrus sprayer into it and mist the juice over the pan. Scatter over the herbs and serve with the other lime cut into wedges.
Citrus Sprayer
What to serve it with
Put the pan in the middle of the table with a green salad and crusty bread, and a bowl for the shells.
Storing and reheating
- Fridge
- Cool quickly, cover and eat within 1 day, as it contains rice.
- Freezer
- Best skipped. The prawns turn rubbery and the rice dries out.
- Reheat
- Once only, covered, with a splash of water in a pan or the microwave, until piping hot all the way through.
Questions
Yes, but it needs 18 to 20 minutes before the prawns go in, so the dish takes about 35 minutes. Add an extra splash of stock, as paella rice drinks more.
Not once the stock is in. Stirring knocks starch off the rice and turns it sticky, and it stops the thin crust forming on the base.
Yes. Thaw raw frozen prawns in a bowl of cold water for about 15 minutes, then pat them dry before snipping the shells.
Lemon is traditional in Spain. Lime, as in the photo, is a little sharper and works as well.
Recipe
Quick prawn paella in 30 minutes
Saffron and smoked paprika rice cooked in one pan, with shell on prawns steamed on top and mussels if you like. 30 minutes. By Hannah Ellis.
- Prep
- 6 min
- Cook
- 24 min
- Total
- 30 min
- Serves
- 4
Ingredients
Method
- 01Heat the oil in a large, deep frying pan over a medium high heat. Fry the onion and pepper for 4 minutes until soft, then stir in the garlic, paprika and tomato purée for 1 minute.
- 02Crumble the saffron into the hot stock. Stir the rice into the pan until every grain is coated, pour in the stock and season. Bring to the boil, then turn down to a steady simmer.
- 03Cook uncovered for 10 minutes without stirring. Left alone, the rice cooks evenly and may catch into a thin golden crust on the base.
- 04While the rice cooks, snip along the curved back of each prawn shell with kitchen scissors, from the head end to the tail. Lift out the dark vein with the tip of the blade and leave the shell on.
- 05Press the prawns, and the mussels if using, into the top of the rice. Cover and cook for 5 to 6 minutes, until the prawns are pink all the way through, the mussels have opened and the stock has gone. Throw away any mussels that stay shut.
- 06Take the pan off the heat and leave it covered for 2 minutes. Slice the tip off one lime, twist the citrus sprayer into it and mist the juice over the pan. Scatter over the herbs and serve with the other lime cut into wedges.
