Paella with prawns

Easy paella with prawns

If you have ever thought that paella with prawns is too complicated, our recipe proves the exact opposite. The steps are easy and straightforward, and most of the time is spent waiting for the rice to soften and soak up all that intense flavour.

The prawns are tossed in near the end, bringing their sweet, sea-salty flavour and juicy texture. Because this recipe is mostly hands-off, it also works well for busy weeknights, lazy weekends, or when you are cooking for your loved ones and do not want to be stuck in the kitchen.

Add a few more easy and quick favourites to your recipe collection with our succulent pork skewers, fresh prawn cocktail, and creamy Mediterranean chicken.

Tender rice with sweet notes from saffron

The duo of rice and saffron is a classic in any paella. They build the foundation, starting off sautéed with butter in the pan, picking up its richness and the early scent of saffron as it warms. The flavour turns sweet and floral, with earthy undertones. As the stock goes in, those flavours infuse each other, the rice becomes tender, and the saffron carries through the whole pan.

Red peppers and spring onions for colour and crunch

Red peppers and spring onions are cooked quickly at the start to remove their raw edge and lock in their crispness. In the heat, the peppers take on a fruity sweetness, while the spring onions soften slightly, their sharpness fading as they grow sweeter. But while the veggies soften in flavour, they still inject a necessary freshness to the paella, balancing the rich, delicious nuances.

Beyond the flavour, their colours stand out against the golden rice, with streaks of green, white, and deep red creating a striking visual finish. Sure, this may be a simple meal, but it honestly looks like a million.

Savour a sun-kissed dish with Mediterranean flair

Paella traces its roots to Valencia, where it was first cooked outdoors by farmers using local and available resources. Traditionally made over an open fire in a wide, shallow pan, it was tailor-made to be shared straight from the centre of the table. It has since spread across Spain, with local takes found all across the country. Over the years, it grew into a symbol of Mediterranean cooking – relaxed, colourful, and full-flavoured.

Our sun-kissed prawn paella keeps that same feeling alive. Try it for yourself, and trust us when we say that, with the first bite, your senses and spirits will land straight in a local restaurant in Madrid or by the coast in Valencia.

Add your own style

Our version of paella with prawns is easy to adjust with a few extra touches. Start with the flavour base by tossing in sliced onions and a few garlic cloves when sautéing the saffron and rice. The onions soften into a mellow sweetness, and the garlic offers a warm, slightly sharp note. Sweet paprika works well here, too, providing a gentle smokiness.

In many paellas, different types of meat work side by side, so keep the prawns and build around them. For instance, seared chicken brings savouriness and a delicate texture, while sliced chorizo melts into the pan with a smoky nuance. Cook the chorizo whilst sautéing the saffron and rice so it releases its oils and crisps up.

For more seafood, mussels are a great option. They offer a chewy bite and a clean, briny taste. They are also easy to handle – simply scatter them over the rice near the end so they steam open as the rice finishes.

Are you looking to throw in a few more veggies? Peas are a classic with their soft pop and sweetness. Add diced tomatoes at the sautéing stage to create a richer base and include a mild acidity. Toss in some chunks of courgette for their delicate sweetness or artichokes for their earthy nuance.