Prawn and Pea Rice (Arroz con Gambas)
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Ingredients
- 350 g raw king prawns, peeled
- 280 g paella rice
- 150 g frozen peas
- 2 ripe tomatoes, finely chopped
- 800 ml fish stock
- 3 garlic cloves
- 2 tbsp olive oil
- 1 lemon, zested and juiced
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 23.8 g
- Carbohydrate
- 62.1 g
- of which sugars
- 3.2 g
- Fat
- 8.6 g
- of which saturates
- 1.4 g
- Fibre
- 4.7 g
- Salt
- 2.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and fry the garlic for a minute, then stir in the tomatoes and cook for 3 minutes.
- 2
Stir in the rice to coat, then pour in the hot fish stock. Season and bring to the boil, then simmer without stirring for 15 minutes.
- 3
Scatter the peas and prawns over the rice and cook for a further 4-5 minutes until the prawns are pink and opaque and the rice is tender.
- 4
Rest for 2 minutes, then stir through the lemon zest and juice before serving.
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