Prawn and Vegetable Paella

Adapted from Ottolenghi’s recipe in 'Plenty'

  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 2 medium red capsicums, sliced into strips
  • 2 medium yellow capsicums, sliced into strips
  • 1 medium fennel, sliced into strips
  • 3 cloves of garlic, finely chopped
  • 5 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 500g medium grain rice
  • 250ml sherry
  • 1 teaspoon saffron threads
  • 1L vegetable stock
  • 750ml water
  • 400g frozen cooked and peeled prawns
  • 500g frozen broad beans
  • 500g cherry tomatoes, halved
  • 400g marinated artichokes, drained
  • 500g Kalamata olives, drained
  • 1 handful fresh parsley, roughly chopped
  • 1 lemon, cut into wedges

1. Heat the olive oil in a large (30cm diameter) non stick frypan and cook the onion over a medium heat for approximately 5 minutes, until it begins to turn translucent 


2. Meanwhile, put the stock in a pot and bring to the boil


3. Add the capsicums and fennel to the pan and cook for another 10 minutes until soft


4. Add the garlic and cook for 2 minutes


5. Add the bay leaves, paprika, turmeric and pepper and cook for 1 minute


6. Add the rice and cook for 3 minutes, stirring well


7. Add the sherry and saffron and cook for 2 minutes. Add the boiling stock and 250ml of water. reduce heat to the lowest heat and leave the rice to simmer uncovered for approximately 30 minutes, without stirring


8. Continue to add the remaining 500ml of water through the 30 minutes of cooking time if the liquid has evaporated and the rice remains uncooked. After approximately 20 minutes of cooking, add the frozen prawns on top to let the heat defrost them


9. Meanwhile, cover the frozen broad beans in boiling water and let them sit for 3 minutes. Drain.


10. Once the rice has cooked, remove from heat, add the broad beans, tomatoes, and artichokes and stir to combine


11. Let the paella sit for 10 minutes, covered prior to serving. To serve, scatter with parsley and lemon wedges


  • Energy: 2110kJ
  • Protein: 21.2g
  • Fat: 17.4g (Saturated fat 2.6g)
  • Carbohydrates: 52.5g (Sugars 9.0g)
  • Sodium: 6260mg


Broads beans are a great addition to any meal. As well as being a vegetable (so it automatically gets a big tick), gram for gram they have more protein and fibre than baked beans- making them great in bulking up vegetarian dishes, as well as your stools!