1 tbs olive oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
2 tsp paprika
1/4 tsp turmeric
2 tomatoes, coarsely chopped
1 red capsicum, halved, deseeded, coarsely chopped
1 1/2 cups long-grain rice
1L vegetable stock
750g medium prawns
1 tbs chopped fresh continental parsley
Lemon wedges, to serve
Heat the oil in a paella pan or large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add the paprika and turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in the tomato and capsicum.
Add the rice. Cook, stirring, for 1 minute. Add stock to the pan and cook, stirring occasionally, for 15 minutes.
Arrange the prawns on top of the rice. Cover and cook for 5 minutes or until the rice is tender and the prawns curl and change colour. Sprinkle with the parsley and serve with lemon wedges.
With a twist: Chicken paella: Replace the prawns with 6 chicken thigh fillets, thinly sliced. Replace the vegetable stock with chicken stock. Add the chicken to the pan with the onion in step 1.