Prawn and Spring Vegetable Paella

Serves: 1

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2-3 thyme sprigs, leaves only
• 100 gram(s) (3½oz) fresh or frozen peas
• ½ small bulb of fennel, chopped
• 4 large asparagus spears, chopped, reserving the tips
• 100 gram(s) (3½oz) broad beans, podded and shelled
• 2 small courgettes, chopped
• 100 gram(s) (3½oz) French beans, chopped
• 125 gram(s) paella rice
• 500 ml hot vegetable stock
• 100 gram(s) (3½oz) raw shelled prawns
• Zest and juice of ½ lemon
• 1 small handful of mint, shredded

Method

1. Heat oil in a wide pan and fry onion, covered, for 10min until soft. Add thyme and veg (reserve asparagus tips). Cook for 5min.
2. Stir in rice. Season and stir for 1-2min. Add stock and cook at a simmer for 15min until most of the stock has been absorbed.
3. Add the prawns and asparagus tips. Cover pan with foil and a lid. Turn off the heat and allow to rest for 10min. Stir in the lemon zest and juice and the mint. Divide between two bowls and serve at once.
4. Next time round Omit asparagus, broad and French beans and add ½ a sliced leek and a chopped red pepper. Swap prawns for 50g (2oz) diced chorizo and 150g (5oz) cubed turkey breast, to be added at stage 2 along with the rice. Complete recipe. Omit mint and stir in a handful each of chopped flat-leafed parsley and basil instead.

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