This aromatic rice dish with prawns is the perfect option for a midweek meal, ready in just one hour.
Main INGREDIENTS
- Fish & Seafood
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method
Ingredients
- 500g large black tiger prawns, deveined and shells removed
- 1 brown onion, peeled, sliced
- 50g butter
- 2-4 garlic cloves, minced
- 2g smoked paprika
- 2.5g cumin, ground
- 2.5g cinnamon, ground
- 2g coriander, ground
- 1.5g turmeric
- 500g basmati rice
- 1 Litre chicken stock
- Sea salt and freshly ground pepper, to season
- 30ml olive oil
- 1 lemon
- 200g bella rosa tomatoes
TO SERVE
- 50g toasted almonds
- Pomegranate rubies
- Fresh coriander
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Method
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1Add a drizzle of olive oil to a Le Creuset saucepan and place over a medium heat. Sauté the onion until translucent and lightly golden.
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2Add the butter, garlic, and spices and fry until fragrant, about 2 minutes. Add the rice and toss to coat in the spices and onions for 3 minutes. Next, add the stock and stir. Reduce the heat to medium and place the lid on the pot. Allow to cook for 20 minutes.
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3Remove the lid and gently fluff up the rice with a wooden spoon. Season well with salt and black pepper. To cook the prawns, heat a large Le Creuset Toughened Non-Stick 28cm Sauteuse with a drizzle of olive oil over medium heat. Once hot, add the prawns and season with salt and a squeeze of lemon juice.
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4In the same pan with a little more olive oil, blister the tomatoes until the skin just bursts and is slightly golden. Once the prawns are pink, they are cooked.
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5Add the toasted almonds and pomegranate rubies to the rice and top with the prawns, fresh coriander, along with the blistered tomatoes.
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