Spanish-Style Prawn Rice Bowl with Saffron Rice

• 160 g Long-grain white rice
• 1 pinch Dried saffron threads
• 3 tbsp Extra virgin olive oil
• 1 large Red pepper
• 2 medium Tomato, ripe
• 3 cloves Garlic
• 1 tsp Smoked paprika
• 250 g Prawns, raw, peeled
• 1 medium Lemon
• 10 g Fresh parsley

1. Rinse the rice until the water runs mostly clear. Put it in a saucepan with 400 ml water and the saffron, bring to the boil, then cover and cook on a low heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, cut the red pepper into thin strips and dice the tomatoes. Finely slice the garlic, and roughly chop the parsley. Cut the lemon in half.
3. Heat 1 tbsp of the olive oil in a large frying pan over a medium-high heat. Add the red pepper and cook for 6 to 8 minutes until softened and lightly blistered. Stir in the tomatoes and cook for 2 minutes until just warmed through, then scrape into a bowl.
4. Return the pan to a medium heat and add 1 tbsp of the olive oil. Add the garlic and smoked paprika and cook for 30 seconds until fragrant. Add the prawns and cook for 2 to 4 minutes, turning, until pink and just cooked through.
5. Fluff the saffron rice and divide between two bowls. Top with the garlic prawns and the pepper and tomato mixture. Squeeze over the lemon, drizzle with the remaining 1 tbsp olive oil, and finish with the parsley.

Made this recipe? Rate it — a comment is optional.