Seafood rice with king prawns

Ingredients

• 300 g rice
• 500 ml fish stock
• 500 g king prawns, peeled and cleaned
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 ripe tomatoes, peeled and chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 teaspoon sweet paprika
• 1/2 teaspoon saffron
• Olive oil
• Salt to taste
• Chopped parsley

Step-by-step preparation

1. Heat a little olive oil in a paella pan or large skillet over medium-high heat.
2. Add the onion and garlic and sauté for a few minutes until soft and fragrant.
3. Add the peppers and sauté for a few more minutes until tender.
4. Add the tomatoes and sauté for a few minutes until they soften and release their juice.
5. Add the paprika and saffron and mix well with the vegetables.
6. Add the rice and sauté for a few minutes until it’s well coated in the vegetable mixture.
7. Add the fish stock and a pinch of salt. Stir well and bring to a boil.
8. Reduce the heat to medium-low and cook for about 15–20 minutes, until the rice is tender and the stock has been absorbed.
9. Add the prawns to the pan and stir them into the rice. Cook for a few more minutes until the prawns are cooked.
10. Sprinkle with chopped parsley and serve hot.