Prawn & Kale Paella
PREP: 15 Minutes
COOK: 20-25 Minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
499 kcal Energy
66.7g Carbohydrate
23.7g Protein
6.1g (of which Sugar)
6.2g Fat
7g Fibre
0.8g (of which Saturated Fat)
1.51g Salt
Ingredients
- 1 tbsp olive oil
- 1 leek, chopped
- 1 red pepper, diced
- 300g paella rice
- 100ml white wine
- 700ml hot fish stock
- 1 tbsp tomato puree
- Large pinch saffron
- 250g bag kale
- 300g cooked king prawns
- 25g pack parsley, chopped
Instructions
- Heat the oil in a large, deep frying pan and fry the leek and pepper for 2-3 minutes. Stir in the rice and cook for 30 seconds before adding the wine. Cook until it has been absorbed.
- Mix the stock with the tomato puree.
- Add the saffron and a little of the stock, cover with a lid and cook gently till nearly all absorbed. Gradually add the stock a little at a time and cook gently, stirring occasionally until rice is tender.
- Meanwhile, cook the kale in a large pan of boiling water for 3 minutes and drain well. Mix into the paella with the prawns and cook for 1-2 minutes to heat through. Season to taste and stir in the parsley.
