Blog Menu

Baked Rice and Prawns

This classic paella is ready in minutes - perfect for outdoor dining midweek.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    1 L chicken stock
    •    1 onions, thinly sliced
    •    3 garlic cloves, crushed
    •    2 tbsps extra virgin olive oil
    •    12 extra-large green prawns
    •    1 bunch broccolini, chopped
    •    1 cup (250 ml) dry white wine
    •    flat-leaf parsley leaves to serve
    •    500g short grain rice (I used arborio)
    •    1 red capsicum, deseeded and chopped
    •    juice of 1 lemon, plus extra wedges to serve
    •    2 tsps each smoked paprika and mixed spice


  1. Preheat oven to 220oC. Heat the oil in a saucepan over medium heat. Add onion and capsicum and cook for 3-4 minutes until softened.
  2. Add garlic and spices and cook for a further minute until fragrant. Add rice and stir to coat. Add wine and stock.
  3. Bring to a simmer. Reduce heat to low. Cook 15 minutes or until liquid is absorbed. Stir through the broccolini.
  4. Spoon into a baking dish. Top with prawns and squeeze over lemon juice. Roast 10-15 minutes until prawns are just cooked and top of rice is starting to crisp slightly.
  5. Serve scattered with parsley and lemon wedges.

This great family recipe is thanks to delicious at


Leave a comment

Please note, comments must be approved before they are published