Prawn Paella

rapeseed oil recipes
prawn paella

This delicious recipe has been adapted from the fabulous Lizzie Loves - Healthy Family Food


2 tbsp Brock and Morten natural rapeseed oil
1 red onion sliced
2 garlic cloves, crushed
2 celery sticks, finely chopped
5 threads of saffron
1/4 tsp ground turmeric
1/2 tsp sweet smoked paprika
1 red pepper, deseeded and sliced
250ml-500ml chicken or vegetable stock
1 cup of short grain brown rice
250g raw shelled prawns
2 heaped tablespoons of tomato purée
Flat leaf parsley and lemon wedges to garnish
salt and pepper


Heat the olive oil in a large casserole dish and add the onions, garlic, celery and spices. Cook over a gentle heat for 10 minutes, stirring occasionally to ensure things don’t brown. Season with salt and pepper to taste.

Add the sliced pepper and cook for a couple of minutes, just to soften. Pour in 250ml of the stock and add the rice. Turn up the heat and bring to the boil. Reduce the heat and simmer, covered, for about 30-40 minutes until the rice is tender.

You will need to check on the paella every now and again and give it a stir to prevent sticking. Top up with the remaining stock as needed.

Finally, stir through the prawns gently so as not to break them up, add a touch more liquid and the tomato purée. Put the lid back on for 5 minutes and let it bubble gently until the prawns are opaque. Sprinkle with freshly torn parsley to serve and lemon wedges for squeezing.

We often add another element to this dish by adding in chopped chorizo along with the onions at the start of the cooking process. Give it a try!

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