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Prawn Savoury
A tasty sticky rice dish packed with prawns, tomatoes and onions.
Course
Main
Cuisine
Italian
Prep Time
6
minutes
minutes
Cook Time
37
minutes
minutes
Servings
4
Author
Camilla Hawkins
Ingredients
2
tbsp
Light Olive Oil
2
Medium onions
peeled and finely chopped
5 - 6
Tomatoes
sun ripened on the vine, quartered
¾
tsp
Turmeric
400
g
Arborio rice
675
ml
/ 1pt 2 floz Chicken Stock
Freshly ground black pepper
300
g
/ 12 oz Peeled prawns
1
Large green or red pepper (bell pepper)
cored, seeded and finely chopped
Instructions
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 black 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.
Finally sprinkle on the chopped green or red bell pepper.
Serve with a mixed salad.
Notes
Variations:
Substitute 6 chopped frankfurters for the prawns, or 300g / 11oz canned tuna, flaked.