Prawn Skewers on Saffron Rice

    30 minutes

    This is a creamy paella style rice with capsicum and peas that acts as a base for a prawn skewer. This makes a great starter or special dinner.

    3 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 garlic clove, diced
    • 1 bouquet garni
    • 300g Arborio risotto rice
    • 1 pinch saffron, to taste
    • 1 red capsicum, finely diced
    • 50g fresh peas
    • 100ml white wine
    • 300ml fish stock
    • 100ml cream
    • 30g parmesan
    • 6 prawns

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat a frying pan and add the olive oil, onion, garlic and bouquet garni then cook over medium heat until translucent.
    2. Add the rice and cook until pearly white then add the saffron, capsicum and fresh peas.
    3. Deglaze with white wine and reduce. Add the stock and reduce by half then add the cream and Parmesan.
    4. Peel the prawns keeping the head. Put the prawns on a skewer and season with salt and pepper then brush with olive oil. Preheat the oven to 190 degrees C and cook in the oven for 3 minutes.

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