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Easy Easter Prawns & Rice
SERVES: 8 • TOTAL TIME: 45 MINUTES
Ingredients:
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
Directions:
Preheat oven to 220ºC.
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.