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SUPER QUICK AND EASY TO PUT TOGETHER, THIS COLOURFUL PAELLA RECIPEPACKED WITH PRAWNS AND VEGGIES IS A GREAT ADDITION TO YOUR MIDWEEKMEAL MENU. SERVE WITH TWO PORTIONS OF YOUR FAVOURITE VEGETABLES ON THESIDE. Defrost Langostino raw prawns (if they have the shell on, usedouble the quantity). In a large lidded frying pan, fry the choppedonion, chopped Iberian chorizo and deseeded and sliced yellow pepperfor 4-5 mins. Add the short grain rice for paella. Cook, stirring for1 minute.Mix the Schwartz paella mix with the cold water and add to the pan.Bring to the boil, then simmer for 15-20 minutes, stirringoccasionally, until the liquid has mostly absorbed and the rice istender.Add the prawns, frozen peas and cherry tomatoes. Cover and cook for4-5 minutes, until the prawns are cooked through. Serve with lemonwedges and garnish with chopped parsley, if liked.