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Prawn, quinoa and brown rice paella
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delight in a Spanish-inspired prawn, quinoa, and brown rice paella feast.
Ingredients:
  • 18.20 gm olive oil
  • 2 bacon rashers, thinly sliced
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 medium yellow capsicum, finely chopped
  • 2 x 250g pkts Brand brown rice and quinoa ready in 90 Seconds
  • 2.50 gm smoked paprika
  • 185ml chicken stock
  • 120g pkt baby spinach
  • 500g raw banana prawns, peeled leaving tails intact, deveined
  • 200g punnet cherry tomatoes, halved
  • Lemon wedges, to serve
Instructions:
  • In a large, deep frying pan over medium-high heat, heat half of the oil. Cook the bacon, stirring occasionally, for 3-4 minutes until it becomes crispy. Transfer the bacon to a plate lined with paper towel to drain.
  • Heat the remaining oil in the pan and sauté the onion, garlic, and capsicum until the onion softens. Stir in the rice mixture and paprika and cook briefly until heated through. Pour in the stock and bring to a boil, then simmer on low heat for 5 minutes covered. Finally, mix in the bacon and spinach until well combined.
  • Combine prawns and tomatoes with the rice mixture. Cook covered for 2-3 minutes until prawns curl and change color. Serve the paella with lemon wedges.

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