Thursday, February 14, 2008

Prawn and Pumpkin Paella

Ingredients (serves 6) – 6.5 points per serve

  • cooking spray
  • 24 green king prawns, peeled
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 450g arborio rice
  • 400g can diced tomatoes
  • 2 tsp smoked paprika
  • 1/2 tsp saffron strands
  • 4 cups (1 litre) chicken stock
  • 700g kent pumpkin, peeled, seeded, cut into 2cm pieces
  • Salt & freshly ground pepper
  • 100g frozen peas
  • Roughly chopped continental parsley


  • Heat cooking spray in a large deep frying pan over a medium-high heat. Add the prawns, cook for 2 minutes or until cooked through. Remove, set aside and cover with foil.

  • Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice, tomatoes, paprika, saffron, stock and pumpkin. Season with salt. Bring to a simmer. Reduce heat to medium-low. Simmer for 25 minutes, without stirring.

  • Stir in 1 cup (250ml) water. Continue to simmer for 10 minutes or until the rice and pumpkin are tender, stirring occasionally to prevent rice sticking to the pan. Stir the peas and prawns through in the last 5 minutes of cooking. Season to taste. Sprinkle with parsley.