Spanish Prawns

Calories: 471 kcal

100g onion

1/2 red pepper

25g garlic

400g can Napolina Peeled Plum Tomatoes

200g prawns

0.5g saffron

1 tsp dried paprika

1/2 tsp crushed chillies

120g white basmati rice

500ml water

50g petit pois

10 sprays Fry Light Extra Virgin Olive Oil Spray

40g wafer thin chorizo

1/2 yellow pepper

1. In a non stick pan with close fitting lid fry onions peppers chorizo garlic paprika and crushed chillies for three minutes until soft.
2. Add pinch of saffron to 500ml of boiling water and allow to stand for a couple of minutes.
3. When onions and peppers are soft stir in rice tomatoes and 500ml of boiling water. Bring to boil cover and simmer for 10 minutes.
4. Add peas and stir through. Cover and cook for another 2 minutes.
5. Uncover stir through with a fork the rice should be almost cooked. Add prawns and cook for 2 to 3 minutes until pink and tender (If you need to you can add a drop more water at this point if the rice is looking dry).
6. Season to taste and serve.