Spicy Spanish rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tbsp rapeseed oil
- 1 large onionfinely chopped
- 200g lean pork tenderloin filletdiced into cubes roughly 1.5cm
- 2 large garlic cloveschopped
- 100g brown basmati rice
- ½ -1 tsp smoked paprika(depending on how much heat you want)
- generous pinch saffron
- 500ml hot vegetable bouillon
- 1 large red pepperdeseeded, quartered and sliced
- 160g fine green beanstrimmed and halved
- 60g large prawns
- large handful parsleychopped
- ½ lemoncut into wedges
Nutrition: Per serving
- kcal477low
- fat13g
- saturates2g
- carbs51g
- sugars11g
- fibre8g
- protein35g
- salt0.5g
Method
step 1
Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
step 2
Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
step 3
Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.
