This is another recipe from my old St Michael 1000 Recipe Cookbook (well it’s not so much a book now, rather a mass of falling apart sections). I have adapted this recipe slightly to include Arborio rice and adjusted the quantities to serve 4. Don’t worry if your rice sticks to the pan towards the end of the cooking time as my husband enjoys these crispy bits immensely! When my son was much younger we had this dish all the time as he loved prawns. One fateful day though he ate one with a shell on it and prawns were sent to Coventry. Undeterred, and having missed what was once one of our favourite dishes I ventured to cook it again the other night. Everyone enjoyed the meal but I have to admit there was a pile of lonesome prawns left on my son’s plate. Maybe I’ll try one of the variations next time as this dish is delicious and quite healthy.
The onions, tomatoes and turmeric are cooked gently for 10 minutes.
The rice and stock are then added, brought to the boil and then covered and simmered for 20 minutes.
After 20 minutes the prawns are added along with the green peppers and cooked for a further 5 minutes.
- 2 tbsp Light Olive Oil
- 2 Medium onions, peeled and finely chopped
- 5 – 6 Tomatoes (sun ripened on the vine), quartered
- ¾ tsp Turmeric
- 400g Arborio rice
- 675ml / 1pt 2floz Chicken Stock
- Freshly ground black pepper
- 300g / 12 oz Peeled prawns
- 1 Large green or red pepper, cored, seeded and finely chopped
- Heat the oil in a pan, add the onion, tomatoes and turmeric and fry over gentle heat for 10 minutes until soft.
- Add the rice and stock, stir once and bring to the boil.
- Add plenty of ground pepper.
- Lower the heat, cover with a tight fitting lid and cook gently for 20 minutes until the rice is ‘al dente’.
- Stir in the prawns, taste and adjust seasoning and cook for a further 5 minutes.
- Sprinkle with the pepper.
- Serve with a mixed salad.