Prawn Pumpkin Paella

This beautiful paella has added vegetables making it the perfect family dinner.

The ingredient of Prawn Pumpkin Paella

• 1 1 2 tablespoons olive oil
• 20 green banana prawns peeled
• 1 onion chopped
• 2 garlic cloves crushed
• 2 cups 440g arborio rice
• 400g can diced tomatoes
• 2 teaspoons smoked paprika
• 1 2 teaspoon saffron strands
• 4 cups 1 litre massel chicken style liquid stock
• 700g butternut pumpkin peeled seeded cut into 2cm pieces
• salt freshly ground pepper
• 1 1 2 cups 230g frozen peas
• roughly chopped continental parsley

The Instruction of prawn pumpkin paella

• heat olive oil 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

Nutritions of Prawn Pumpkin Paella

calories: 389 57 calories
calories: 11 grams fat
calories: 6 5 grams saturated fat
calories: 54 grams carbohydrates
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