Easy Easter Prawns and Rice
This flavourful meal is ideal if you are entertaining this Easter and the best news, it’s super-simple to make.
How long will it take?
45 minutes
What’s the serving size?
Serves 8
What do I need?
- 3 tbsp olive oil
- 2 brown onions, finely diced
- 1 red capsicum, deseeded and finely diced
- 2 sticks celery, finely diced
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 2 tomatoes, diced
- 750 g arborio rice
- 375 mL white wine
- 1250 mL chicken or vegetable stock
- 150 g green beans, top and tailed and roughly chopped
- ½ cup flat leaf parsley, roughly chopped
- 24 green tiger prawns, whole or peeled and deveined
- 2 large lemons, 1 juiced, 1 cut into wedges
- Sea salt and black pepper
How do I make it?
- Preheat oven to 220C.
- Heat an extra-large frying pan or Dutch oven over medium heat. Add the oil, onion, capsicum, and celery and cook, stirring occasionally until softened.
- Add garlic, paprika and turmeric and cook for 1 minute. Add the arborio rice and stir to coat. Add the tomato, wine, and stock. Bring to a simmer, reduce heat to low and cook until the liquid has absorbed by half. Stir through the beans and half the parsley, and season to taste.
- Arrange the prawns over the top and cook in oven for 10 minutes, or until the prawns are cooked.
- Remove from oven and drizzle with lemon juice and scatter with the remaining parsley. Serve hot with lemon wedges on the side.
