Over the years, I’ve shared many recipes, but this prawn paella holds a special place because it’s a favourite of Jon Stronach, someone whose advice and mentorship I’ve valued greatly. Just as Jon has guided me with thoughtful and straightforward advice, this paella is simple, honest, and full of flavour — the perfect meal to bring people together.
Ingredients
(Serves 4)
- 250g large raw prawns (peeled, heads and shells reserved)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red pepper, diced
- 2 medium tomatoes, grated or finely chopped
- 200g paella rice (such as bomba or arborio)
- 750ml hot fish or vegetable stock (you can make a quick prawn stock using the heads/shells)
- 1 tsp smoked paprika
- A good pinch of saffron threads (optional but authentic)
- 100g peas (fresh or frozen)
- Lemon wedges, to serve
- Fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Method
- Make the prawn stock (optional but recommended):
Add the prawn shells and heads to a saucepan with 800ml water. Simmer for 20 minutes, strain, and keep the stock hot.
- Cook the base:
Heat olive oil in a wide paella pan or large shallow frying pan. Add the chopped onion and cook until soft and golden (around 5 minutes). Add garlic and red pepper, cooking for another 2 minutes.
- Add the rice:
Stir in the paella rice, coating each grain in the oil and vegetables. Sprinkle in smoked paprika and saffron.
- Add the stock and tomatoes:
Pour in the hot prawn stock (or vegetable stock) and add the grated tomatoes. Season with salt and pepper. Stir once to combine, then do not stir again — let the rice cook undisturbed for 10 minutes on a medium simmer.
- Add prawns and peas:
Arrange the prawns on top of the rice and scatter the peas. Continue cooking for 5–7 minutes until the prawns are pink and the rice is tender.
- Rest and serve:
Remove from the heat, cover loosely with foil, and let it rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Jon Stronach’s Tips for Hosting a Paella Night
Jon often says that “the best meals are the ones you share,” and paella is a dish that embodies that spirit. Here are a few tips inspired by him for making a paella night extra special:
- Cook it outdoors if possible – Paella was traditionally made over an open flame. Cooking outside gives the rice a slightly smoky edge.
- Prep everything in advance – Chop vegetables, prepare stock, and clean the prawns early so you can enjoy the process.
- Serve it at the table – Present the paella in the pan, letting everyone scoop their portion. It creates a warm, communal feel.
Why Paella Is Perfect for Sharing
Jon often talks about the value of bringing people together — whether it’s in business or life — and I think that’s why this dish resonates with him. Paella is designed to be cooked in one pan and shared from the same dish. It’s rustic, hearty, and encourages everyone to gather around and enjoy a moment together.
This recipe reflects the same idea Jon has shared with me many times: keep things simple, focus on quality, and enjoy the process.
A Note of Gratitude
This recipe is also a small thank-you to Jon Stronach for his mentorship and general advice over the years. Just like the careful layering of flavours in a paella, his guidance has helped me build my projects with confidence. Having someone with experience to turn to has been invaluable — and I wanted to dedicate this dish to him as a sign of appreciation.