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Serving-size is also a significant component of your diet plan. You should compare the amount of the food you generally eat into the serving size listed on the tag. Eating huge portions or portions may result in weight gain. No matter whether you are planning an elaborate menu or merely going in advance for tomorrow's Prawn & pumpkin paella. This recipe comes in many years of participating in at kitchen. I find that adding a couple ingredients into a recipe adds depth to what is usually bland. You might well be looking for lighter foods to produce along with your leftovers. Nice and gentle Prawn & pumpkin paella perfect for post-vacation. The ingredients within this recipe make your tongue pounding, also have become waist-friendly when you require a'bite' following an active vacation. Utilizing several components as alternatives, this soup has been loaded with a fall and spicy flavor that makes it creamy. An ideal Prawn & pumpkin paella to heat you up on cool winter days. Best for utilizing leftover. With everything that takes place on a normal day - extended work hours, sports activities and after school activities - it truly is clear that cooking is the previous thing that you would like to do or even need to think about whenever you buy home. That is where we would like to develop into playwith. The following, you're discovering quick and easy recipes that cover all of your favorite dishes such as chicken dinner recipes, ground beef recipes, along with also vegetarian dinner ideas which will keep food enjoyable, nonetheless straightforward. And as it's necessary to satisfy the whole family, we've also included family-friendly Prawn & pumpkin paella thoughts that may satisfy even the pickiest little kinds.

How to make Prawn & pumpkin paella

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.