Name: Runner Bean & Prawn Paella Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 cups runner beans, trimmed and chopped; 1 cup prawns, peeled and deveined; 2 cups arborio rice; 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 teaspoon paprika; 1/2 teaspoon saffron threads; 4 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, for garnish

How To Make Runner Bean & Prawn Paella

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Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

2 cups runner beans, trimmed and chopped
1 cup prawns, peeled and deveined
2 cups arborio rice
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon paprika
1/2 teaspoon saffron threads
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

In a large paella pan or skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until fragrant and translucent.
Add the diced red bell pepper and cook for another 2-3 minutes until softened.
Stir in the paprika and saffron threads, coating the vegetables evenly.
Add the runner beans and prawns to the pan, stirring well to combine with the vegetables.
Add the arborio rice and stir to coat with the vegetables and spices.
Slowly pour in the vegetable broth, stirring gently. Bring the mixture to a boil, then reduce heat to low and cover with a lid.
Allow the paella to simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed. Be sure to stir occasionally to prevent the rice from sticking to the bottom of the pan.
Once the rice is cooked, season with salt and pepper to taste. Remove from heat and let it rest for a few minutes.
Garnish with fresh parsley and serve hot.