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Greatest plates · Main
Garlicky lemon prawn and haloumi paella night
A big, celebratory pan of saffron rice studded with juicy prawns and golden pan-fried haloumi, finished with a squeeze of lemon and a shower of parsley. Made to feed a crowd around one shared pan.
Serves 4Prep 30 minCook 45 minSeafood
Containsdairy · shellfish
Protein 23%Carbs 47%Fat 30%
About 662 kcal a serve — 38 g protein, 78 g carbs, 22 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Sear the haloumi
GoldenHeat a splash of the olive oil in your largest paella pan or wide, deep frying pan over medium-high heat. Fry the cubed haloumi for 3-4 minutes, turning, until golden on all sides, then lift out and set aside.
In the panSear haloumi →
4 min
Build the sofrito
SofritoAdd the rest of the olive oil to the same pan and cook the onion and red capsicum over medium heat for 6-7 minutes until soft. Stir in the garlic, smoked paprika and saffron and cook for 1 minute until fragrant.
In the panSoften →
8 min
Toast the rice
CoatTip in the rice and stir for 2 minutes so every grain is coated in the oil and spices. Pour in the crushed tomatoes and stir through.
In the panToast rice →
2 min
Simmer the paella
No stirPour in the hot chicken stock, season with salt and pepper and bring to a gentle simmer. Spread the rice out evenly and cook uncovered for about 18-20 minutes, without stirring, until most of the liquid is absorbed and the rice is nearly tender.
In the panSimmer →
20 min
Add prawns and peas
PinkNestle the prawns and scatter the peas into the rice, pushing them just below the surface. Cover loosely with foil and cook for 5-6 minutes until the prawns are pink and opaque and the rice is tender.
In the panAdd prawns →
6 min
Finish and serve
On topReturn the golden haloumi to the top, scatter with chopped parsley and tuck lemon wedges around the pan. Rest for 5 minutes, then serve straight from the pan with lemon squeezed over.
In the panGarnish →
5 min rest
Cook's noteThis is the week's big night for a crowd, so keep the rice in an even layer and resist stirring once the stock goes in to get that signature texture; keep protein, rice and haloumi separable when serving so plates can differ.
Estimated per serve
662 kcal · 38 g protein · 78 g carbs · 22 g fatestimates, within ~10%
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