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Learn to master the art of the Spanish paella – it's not nearly as hard as it looks, especially made with delicious tuna.
- small pinch saffron threads
- 1 tsp dried rosemary (or thyme leaves)
- 900 ml hot chicken stock
- 1 Tbsp olive oil
- 1 brown onion, finely chopped
- 1 ½ cups medium-grain rice
- 400 g canned diced tomatoes
- 3 x 95 g cans Sirena canned light tuna with lemon and cracked black pepper, undrained
- ½ cup chopped green beans (or peas)
- freshly ground black pepper, to taste
- 200 g cooked prawns, peeled or unpeeled, tails intact
- 1 lemon, cut into wedges
- ¼ cup parsley sprigs, to garnish
- Steep the saffron and rosemary or thyme in the hot stock for 5-10 minutes.
- Heat the olive oil in a medium non-stick size frypan and add the onion. Cook over a low-medium heat for 2-3 minutes or until onion is tender.
- Add the rice to the pan and stir to distribute evenly. Increase heat. Add the stock and the tomatoes. Stir occasionally until simmering.
- Reduce heat to medium. Cook uncovered for 15 minutes, stirring every now and then.
- Break up the tuna with a fork and spoon it and the juices over the surface of the rice, add the beans or peas and season with a little freshly ground black pepper. Cook for a further 2-3 minutes
- Top paella with prawns, lemon wedges and parsley to serve.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||1.3 g|
|Total carbohydrates||68.6 g|
|- Sugars||4.5 g|
|Dietary fibre||3.2 g|