Spanish Rice w/ Prawns
by Elissa Jewell on December 1, 2020
Ingredients:
1.5 cups frozen raw prawns
1 cup raw arborio rice
1 medium red onion, diced
2 medium red capsicum, diced
1 can chopped tomatoes
1 large zucchini, diced
1 large carrot, diced
2 cups raw spinach
Garlic to taste
2 tablespoons each of cumin and paprika
Diced fresh coriander / cilantro
1 chicken stock cube
Method:
Use a paella dish, big wok or other pan which has a fluted shape.
Throw in the olive oil and heat up then add garlic and onion and cook until tender. Add the chopped veggies and continue cooking until they’ve sweated a little, before adding the spices.
Mix the stock cube with 1 cup of water and then add to the pan. From there, add the rice and stir well. Once the water has evaporated and the rice is halfway cooked, then add the tinned tomatoes, the zest of 1/4 of a lime and half the juice.
Keep tasting continuously and add any other spices you think it needs (ie more salt / pepper, cumin, more paprika, coriander, chilli etc).
Once the sauce has thickened and the rice has cooked, add the prawns and cook for a further 3-4 minutes, stirring constantly to get the crunchy bits of rice off the bottom. Once the prawns are cooked, mix through the spinach and coriander and serve.
Nutritional info:
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