King Prawn Paella With Lemon Aioli

• Lemon
• 171 gRaw peeled king prawns
• Red pepper
• 1 tspGround turmeric
• 32 gTomato paste
• 5.5 gIntense vegetable stock mix
• 2 tspGround smoked paprika
• 25 mlMayonnaise
• 2Garlic clove
• 5 gParsley
• Brown onion
• 160 gArborio rice

From your cupboard

• Olive oil
• Pepper
• Sugar
• Salt
• Water

1. 1.

   Boil a kettle

   Peel and finely chop (or grate) your garlic

   Deseed your peppers (scrape the seeds and pith out with a teaspoon) and cut into thin strips

   Peel and finely slice your brown onions

2. 2.

   Heat a large, wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium-high heat

   Once hot, add the pepper strips, sliced onion and chopped garlic with a pinch of salt and sugar

   Cook for 8-10 min or until softened

3. 3.

   Once softened, add your ground turmeric, ground smoked paprika and tomato paste

   Add your arborio rice and stir to fully coat the grains and cook for 1-2 min or until fragrant

4. 4.

   Dissolve your vegetable stock mix in 750ml boiled water

   Add the vegetable stock a ladle at a time, stirring continuously for an initial 20-25 min or until the rice is tender and has absorbed most of the liquid

5. 5.

   After 20-25 min, drain, then add your king prawns and cook covered for a further 4-5 min or until the prawns are cooked through

6. 6.

   Meanwhile, cut your lemons into wedges

   Combine a squeeze of lemon juice with your mayo and a good grind of black pepper – this is your lemon aioli

   Chop your parsley finely, including the stalks

7. 7.

   Once the prawns are cooked through, remove the pan from the heat and add the juice of half the lemon wedges and half the chopped parsley (save the rest for garnish!)

   Give everything a good mix up and season with plenty of pepper – this is your king prawn paella

8. 8.

   Drizzle the lemon aioli over the king prawn paella

   Garnish with the remaining chopped parsley and remaining lemon wedges to the side

   Enjoy!