Camarones al Ajillo (Latin-Style Garlic Prawns)

• 150 g Long-grain white rice
• 1 ½ tsp Fine sea salt
• 6 cloves Garlic
• 15 g Fresh parsley
• 1 piece Red chili pepper
• 1 piece Lime
• 300 g Prawns, peeled and deveined
• 2 tbsp Olive oil
• 30 g Butter
• 80 ml Dry White Wine

1. Cook the rice in a saucepan of boiling salted water until tender, about 10–12 minutes. Drain well in a colander, then cover to keep warm.
2. While the rice cooks, thinly slice the garlic and finely chop the parsley. Finely chop the red chilli, then zest and juice the lime.
3. Pat the prawns dry and season with a pinch of the salt. Heat the olive oil and butter in a large frying pan over a medium heat until the butter foams.
4. Add the garlic and chilli and cook for 30–60 seconds, stirring, until fragrant but not browned. Add the prawns and sauté for 2–3 minutes, turning, until pink and just cooked through.
5. Pour in the wine and simmer for 1–2 minutes to reduce slightly, scraping up any tasty bits from the pan. Stir in the lime zest and most of the lime juice, then taste and adjust with a little more salt or lime juice if needed.
6. Take off the heat and toss through the parsley. Serve immediately with the warm rice, spooning the garlicky juices over the top.

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