Prawn Baked Rice

SERVES:       8 

PREP TIME:     10 MINS

COOKING TIME: 25 MINS

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INGREDIENTS

1kg fresh green prawns, washed

1 medium red (Spanish) onion, diced

2 shallots, finely sliced

1 large red capsicum, deseeded and chopped

3 medium jalapeños, sliced

1 green cayenne chilli, sliced

2 tbsp paprika powder

1 1/2 tbsp garlic paste / 4 cloves garlic, crushed

1 cured chorizo, sliced 

1 cup dry white wine

1 - 2 bunch broccolini, chopped

100gr chopped kale

1L chicken stock

500gr medium grain white rice

3 lemons ( 1x juice of lemon, 1x sliced in half to bake with rice, 1x sliced into wedges for serving)

2 tbsp olive oil

1 handful of parsley to garnish

METHOD

Preheat oven to 220 degrees celsius (fan forced).

Over low - medium heat, add olive oil into the roasting pan or pot, and stir in garlic, onion and shallots. Let the onion and shallots softens, then add in sliced chorizo - cook for approximately 1 minute (we will be working very quickly).

Add in red capsicum, jalapeños & cayenne chilli. Stir for 30 seconds.

Add washed rice grains into pan, stir through for 5 minutes and then add the paprika powder to coat through the grains of raw rice. This process allows the rice to infused with all the flavours.

Turn up the heat to medium and gradually stir in stock, making sure you scrape the sides of the pan constantly to avoid the rice sticking. 15 minutes.

Stir in wine. Turn off the heat and fold in broccolini & kale.

Place prawns on top of the rice, tuck the two half lemon (sliced side up) into the rice & squeeze in the juice of one lemon into the dish before placing into the oven.

Keeping heat at 220 degrees celsius, bake for 10 minutes (prawns will turn pink when they cook).

Garnish with fresh chopped parsley & serve with your favourite dry white wine.

xOxo