Prawn & Kale Paella

PREP: 15 Minutes
COOK: 20-25 Minutes
Skill Level: Easy
A Prawn & Kale Paella

Nutrition Info (Per Serving)

499 kcal Energy
66.7g Carbohydrate
23.7g Protein
6.1g (of which Sugar)
6.2g Fat
7g Fibre
0.8g (of which Saturated Fat)
1.51g Salt


1 tbsp olive oil

1 leek, chopped (250g)

1 red pepper, diced (190g)

300g paella rice

100ml white wine

700ml hot fish stock

1 tbsp tomato puree (25g)

Large pinch saffron

250g bag kale

300g cooked king prawns

25g pack parsley, chopped


1. Heat the oil in a large, deep frying pan and fry the leek and pepper for 2-3 minutes. Stir in the rice and cook for 30 seconds before adding the wine. Cook until it has been absorbed.

2. Mix the stock with the tomato puree.

3. Add the saffron and a little of the stock, cover with a lid and cook gently till nearly all absorbed. Gradually add the stock a little at a time and cook gently, stirring occasionally until rice is tender.

4. Meanwhile, cook the kale in a large pan of boiling water for 3 minutes and drain well. Mix into the paella with the prawns and cook for 1-2 minutes to heat through. Season to taste and stir in the parsley.


Cooking Tips

Try replacing the prawns for chicken, just thinly slice chicken breasts and fry with the leek and pepper for 4-5 minutes.

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