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Ingredients

1 tablespoon olive oil
2 bacon rashers, thinly sliced
1 small brown onion, finely chopped
2 garlic cloves, thinly sliced
1 medium yellow capsicum, finely chopped
2 x 250g pkts Coles Brand brown rice and quinoa ready in 90 Seconds
1 teaspoon smoked paprika
3/4 cup (185ml) salt-reduced chicken stock
120g pkt Coles Brand Australian baby spinach
500g raw banana prawns, peeled leaving tails intact, deveined
200g punnet cherry tomatoes, halved
Lemon wedges, to serve

Method

Step 1 Heat half the oil in a large, deep frying pan over medium-high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Transfer to a plate lined with paper towel.
Step 2 Heat the remaining oil in the pan. Add the onion, garlic and capsicum and cook, stirring, for 5 mins or until onion softens. Add the rice mixture and paprika and cook, stirring, for 1 min or until heated through. Add the stock and bring to the boil. Reduce heat to low. Cook, covered, for 5 mins. Add the bacon and spinach and toss to combine.
Step 3 Add the prawns and tomato to the rice mixture. Cook, covered, for 2-3 mins or until prawns curl and change colour. Serve the paella with lemon wedges.

Prawn, quinoa and brown rice paella

How to make Prawn, quinoa and brown rice paella

Ingredients

Method