Brothy Smoky Pepper Prawns with Saffron Rice

Name: Brothy Smoky Pepper Prawns with Saffron Rice
Prep time: 15 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Spanish-Inspired
Ingredients: 20 Ice Cube; 4 Garlic Clove; Fresh Parsley; 2 Tomato Purée; 2 Smoked Paprika; 800 Vegetable Stock; 300 Raw Peeled King Prawn; 1 Lemon; 500 Cooked Rice; Red Chilli (to serve)

4.5

Notes

25 mins cook

A vibrant, nourishing and incredibly comforting bowl. The flavours of paella in a quick, soupy rice.

Chloe René

Brothy Smoky Pepper Prawns With Saffron Rice

Place the saffron and ice into a small bowl and set aside. The ice will melt and the saffron will bloom.

Meanwhile, peel, trim and finely grate the garlic directly into a saucepan. Pick the parsley leaves and thinly slice the stalks. Add the stalks to the pan with the garlic, along with a drizzle of olive oil.

Get the saucepan over a medium-high heat. Cook for 2-3 mins, stirring until the parsley stalks have softened. Add the tomato purée and smoked paprika and fry off for 3-4 mins until the tomato purée has darkened.

Pour the stock into the saucepan and bring it up to a gentle simmer. Once simmering, decrease the heat to low, add the prawns and leave them to poach for 2-3 mins until cooked through (skim any foam out and discard). Add ½ the saffron water and season to taste with salt and lemon juice.

Pour the remaining saffron water over the cooked rice and reheat. Make sure to stir the rice thoroughly after reheating.

Divide the rice between bowls and ladle in the broth. Top with the poached prawns and parsley leaves. Drizzle over some olive oil and serve with any remaining lemon, and some chopped red chilli if you like.

Serves

Unknown ingredient

20 g

Ice Cubes

Garlic Cloves

Handful

Fresh Parsley

2 tbsp

Tomato Purée

2 tsp

Smoked Paprika

800 ml

Vegetable Stock

300 g

Raw Peeled King Prawns

Lemon

500 g

Cooked Rice

To serve

Red Chilli

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Notes

(3)

Natalie B.

a year ago

(edited)

Very tasty, I added chilli flakes instead of the red chilli Coriander instead of parsley would also be nice I also used chicken stock instead of veg stock & added a tsp of sesame oil as I checked the comments and someone said it needed a bit more depth

Charlie P.

a year ago

Simple but tasty. Lacks a bit of depth but that’s understandable given how quick it is and how few ingredients. Would be easy to adapt if you’ve got the time to give a little extra effort

Donna D.

a year ago

Really simple. Didn't have tom puree so just added a wee bit of Chopped Tom's. Delish and even quicker if using day old rice. Perfect mid week dinner.

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Brothy Smoky Pepper Prawns with Saffron Rice

Chloe René

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Brothy Smoky Pepper Prawns with Saffron Rice

Chloe René

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Notes (3)

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