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Prep
10m
Cook
40m
Total
50m
Prep
10m
Cook
40m
Total
50m
Ingredients
Method
Nutrition
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Step 1
Warm the stock. Add the saffron to 3 tablespoons of hot stock and leave to infuse.
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For
4
M
I
300
g
Paella rice
6
Prawns, whole
150
g
Prawns, peeled
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Per Serving
Calories
550kcal
Fat
12g
Carbs
65g
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Start with 750ml stock and keep extra hot stock ready if needed. | Avoid stirring once the stock has been added. | Arrange the seafood on top rather than mixing it in for the best presentation and even cooking. | A gentle crackling sound indicates the socarrat is forming. | Resting for 10–15 minutes dramatically improves the final texture of the rice.
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