A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Prawn and Chickpea Rice Pot | Spanish One-Pot
(0)
35 min
Quick
Knuspr-Küche
Ein herrlich aromatischer spanischer One-Pot-Klassiker: Knackige Garnelen und nussige Kichererbsen treffen auf goldgelben Safranreis, süße Paprika und geräuchertes Paprikapulver. In nur 35 Minuten servierfertig und voller mediterraner Lebensfreude!
Ingredients
Preparation method
Preparation & sofrito
Finely dice the onion and garlic cloves. Wash, deseed, and cut the red bell pepper into bite-sized pieces. Drain the chickpeas in a colander and briefly rinse with cold water. Chop the fresh parsley and cut the lemon into wedges. Let the saffron threads steep briefly in about 50 ml of the warm vegetable broth.
Heat 2 tbsp of the olive oil in a large pan or wide braising pot over medium heat. Sear the prawns in it for about 1–2 minutes on both sides until they just turn pink, then immediately remove and set aside on a plate.
Add the remaining olive oil to the pan. Add the onion, garlic, and bell pepper, and sauté gently over medium heat for about 4 minutes until the onion is translucent and the bell pepper begins to soften.
Chef's tip
Spanish round-grain paella rice (such as Bomba or Bahía) is ideal for this dish, as it absorbs a lot of flavourful broth without becoming mushy.
If you like, you can use a splash of dry white wine to deglaze the vegetables before pouring in the broth.
15 min
Under an hour
