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Prep 20 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, grated
  • 1 tsp sweet smoked paprika
  • 1 pinch saffron
  • 225 g raw prawns, peeled
  • 500 g cooked long grain or basmati rice, white or brown
  • 150 g frozen peas, defrosted
  • 1 roasted red pepper, sliced
  • 175 ml white wine or fish stock
  • 1 small handful flat leaf parsley, chopped
  • 4 lemon wedges to serve
Speedy Flexible Paella Speedy Flexible Paella

Speedy Flexible Paella

This is a cheats paella but the flavour is certainly very good and the fact that it’s ready in no time at all means you really should give this recipe a go.

In the video, I've made this with rice leftover from the day before, however the bought packs of pre-cooked rice are ideal for this as they tend to be sold in 250g/9oz packs. If you keep some in your store cupboard and have some prawns and peas in your freezer you’re pretty much set up and ready to make this any day of the week. The accompanying video recipe also shows me using leftover pieces of roast chicken as I didn't have any prawns to hand. Thats where the flexibility of this recipe really comes in. Use what you have to make your life easy.


  1. Heat a large frying pan over a low-medium heat and add the onion. Gently cook for about 5 minutes until it’s softened.
  2. Add the garlic, paprika and saffron. Cook for a couple of minutes until the onion is rich red in colour.
  3. Add the prawns (or chicken) to the pan and cook for a minute or so until the prawns turn pink. Stir in the rice, peas, red pepper and wine or stock. Cook for 5 minutes, stirring occasionally and season with salt and freshly ground black pepper.
  4. One the liquid has almost been absorbed leave to cook for a further 2 minutes to get a slightly crusty base to the paella.
  5. Scatter over the parsley and serve with lemon wedges.

Check out my video below to see how it's made. Here I'm using some leftover cooked chicken rather than prawns...



Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Speedy Flexible Paella

This is a cheats paella but the flavour is certainly very good and the fact that it’s ready in no time at all means you really should give this recipe a go.

In the video, I've made this with rice leftover from the day before, however the bought packs of pre-cooked rice are ideal for this as they tend to be sold in 250g/9oz packs. If you keep some in your store cupboard and have some prawns and peas in your freezer you’re pretty much set up and ready to make this any day of the week. The accompanying video recipe also shows me using leftover pieces of roast chicken as I didn't have any prawns to hand. Thats where the flexibility of this recipe really comes in. Use what you have to make your life easy.

favorite
print
rate
Prep 20 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, grated
  • 1 tsp sweet smoked paprika
  • 1 pinch saffron
  • 225 g raw prawns, peeled
  • 500 g cooked long grain or basmati rice, white or brown
  • 150 g frozen peas, defrosted
  • 1 roasted red pepper, sliced
  • 175 ml white wine or fish stock
  • 1 small handful flat leaf parsley, chopped
  • 4 lemon wedges to serve
  1. Heat a large frying pan over a low-medium heat and add the onion. Gently cook for about 5 minutes until it’s softened.
  2. Add the garlic, paprika and saffron. Cook for a couple of minutes until the onion is rich red in colour.
  3. Add the prawns (or chicken) to the pan and cook for a minute or so until the prawns turn pink. Stir in the rice, peas, red pepper and wine or stock. Cook for 5 minutes, stirring occasionally and season with salt and freshly ground black pepper.
  4. One the liquid has almost been absorbed leave to cook for a further 2 minutes to get a slightly crusty base to the paella.
  5. Scatter over the parsley and serve with lemon wedges.

Check out my video below to see how it's made. Here I'm using some leftover cooked chicken rather than prawns...



Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.