I have just moved and I am unpacking all my cookbooks. All five boxes of them! Yes, I know I tried to pair down, but they are like old friends. I was inspired as I browsed through them with fresh eyes and the prawn recipes reminded me of my old favourite recipe for Prawns with Saffron Rice!
This dish is delicious, simple to prepare, and best of all most of the ingredients you will need you probably already have stocked in your pantry. It is a quick weeknight dinner, but it is also elegant enough to serve guests.
I made it for dinner last night and it was so delicious that I have to share it with you. So here it is!
Prawns with Saffron Rice
This is such a delicious dish and it is stunning visually, as well!
Ingredients
- 4 tablespoons olive oil
- 2 small shallots finely sliced
- 14 oz can Roma plum tomatoes
- 2 pinches Saffron
- 1 teaspoon Sweet Paprika
- 2 pinches chili powder
- 4 oz jar chopped pimentos
- 2 cups chicken stock
- 1 cup spinach or greens chopped
- 1 cup Arborio Spanish rice
- 1 cup feta cheese crumbled
- 20 – 24 large prawns, wild, MSC certified shelled, deveined, tails left on
- 1 lemon cut in wedges
- 1 tablespoon parsley finely chopped
- 1 tablespoon green onions or scallions finely chopped
Instructions
- In a large saucepan over low heat add two tablespoons of olive oil, salt, pepper, saffron, paprika, pimentos, chili powder, chicken stock, spinach greens, and simmer for 25 minutes.
- In a large frying pan or paella pan over medium heat add the remaining two tablespoons of olive oil, add shallots and saute for five minutes. Add the rice and cook for another 3 minutes, stirring to coat the rice with olive oil.
- Add tomato mixture to the rice and cook for 15 minutes, stirring occasionally.
- Add the prawns to the rice mixture, cook for another 10 minutes or until the prawns are pink.
- Serve the rice and prawn mixture on a big serving platter. Top with crumbled feta cheese and garnish with lemon wedges, chopped parsley, and chopped scallions.
Notes
Tried this recipe?Let us know how it was!