Menorcan-style Prawn, Tomato and Garlic Rice
Juicy prawns, sweet tomatoes and saffron-infused rice bring the sunshine of Mahón straight to your kitchen.
Ingredients
- 350 g raw king prawns, shells removed but tails left on
- 300 g paella or short-grain rice
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red pepper, finely diced
- 400 g chopped tomatoes
- 900 ml hot fish stock
- 1 tsp smoked paprika
- A good pinch saffron
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 100 ml dry white wine
- 2 tbsp chopped fresh parsley
- sea salt and freshly ground black pepper
- lemon wedges, to serve
Instructions
- Warm the stock and add the saffron. Leave for 5 minutes.
- Heat the olive oil in a wide, shallow pan. Add the onion and pepper and cook for 5 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the tomato purée, smoked paprika and rice. Cook for 2 minutes.
- Add the white wine and allow it to bubble for a minute.
- Pour in the hot saffron stock and chopped tomatoes. Season well.
- Simmer gently for around 18 minutes, stirring occasionally but not constantly.
- Add the prawns for the final 4–5 minutes, turning once, until just cooked.
- Scatter with parsley and leave to rest for 5 minutes.
- Serve with lemon wedges.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
And remember, this is a rice dish rather than a competition paella. Don't fuss over it — let the ingredients do the talking.
Nutrition
491
Calories
10G
Fat
2G
Saturates
5G
Sugars
1393G
Salt
23G
Protein
71G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
