Peri Peri Prawn Paella
๐๐ฏ ๐ฆ๐ข๐ด๐บ, ๐ฉ๐ฆ๐ข๐ญ๐ต๐ฉ๐บ ๐ญ๐ถ๐ฏ๐ค๐ฉ ๐บ๐ฐ๐ถ ๐ค๐ข๐ฏ ๐ฎ๐ข๐ฌ๐ฆ ๐ต๐ฉ๐ฆ ๐ฏ๐ช๐จ๐ฉ๐ต ๐ฃ๐ฆ๐ง๐ฐ๐ณ๐ฆ ๐ข๐ฏ๐ฅ ๐ต๐ข๐ฌ๐ฆ ๐ต๐ฐ ๐ธ๐ฐ๐ณ๐ฌ! ๐โฃ
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๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ (๐ฌ๐๐ซ๐ฏ๐๐ฌ ๐)โฃ
2 tsp vegetable oilโฃ
1 red pepper sliced โฃ
ยฝ chopped onionโฃ
ยผ tsp turmeric โฃ
1ยฝ tsp tomato pasteโฃ
125g long grain rice, rinsedโฃ
400ml vegetable stockโฃ
150g king prawnsโฃ
1ยฝ tbsp Low-Cal Peri Peri Sauceโฃ
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๐๐๐ญ๐ก๐จ๐โฃ
1. Heat the oil in a frying pan, then add the peppers and onion, and cook over a high heat for 3 minutes until softened. โฃ
2. Stir in the turmeric and tomato paste, cook for a few seconds then stir in the rice and stock. Bring to the boil, put the lid on and simmer for 15 minutes, stirring a few times as it cooks to a paella-type consistency, with a little sauce surrounding tender rice. Add a splash more water if needed.โฃ
3. Add the prawns and the peri peri sauce, turn the heat down, cover and cook for 4-5 minutes. โฃ