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  • Olive Magazine

    Everyday healthy

    May 20, 2021 4 minutes
    Recipes DR RUPY AUJLA Photographs ANDREW BURTON

    Leek, artichoke and prawn paella

    40 MINUTES | SERVES 2 | EASY |LC

    This simple paella dish is a delight to eat and cook. The addition of leek and artichokes brings a wonderful sweetness, and they merge with the smoky paprika really well.

    extra-virgin olive oil 2 tbsp
    leeks 160g, chopped
    courgettes 160g, cut into 5cm batons
    smoked paprika 2 tsp
    bay leaf 1
    paella rice 100g
    ripe tomatoes 100g, finely chopped
    saffron strands a good pinch
    vegetable stock 500ml
    roast artichoke hearts from a jar 160g, drained, sliced if large
    raw shell-on king prawns 6-8
    flat-leaf parsley 15g, leaves and stalks finely chopped
    lemon 1, cut into wedges

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