Prawns Family friendly Main

Baked rice and prawns

Name: Baked rice and prawns
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 1 onion, thinly sliced; 1 red capsicum, deseeded and chopped; 3 garlic cloves, crushed; 2 tsp each smoked paprika & mixed spice; 500g short grain rice (we used arborio); 1 cup (250ml) dry white wine; 1L chicken stock; 1 bunch broccolini, chopped; 12 extra-large green prawns; Juice of 1 lemon, plus extra wedges to serve; Flat-leaf parsley leaves to serve

2 ratings

Jump to recipe

by Shannon Bennett

Chef

Oct 07, 2016

Shannon Bennett's take on the classic paella is ready in minutes - perfect for outdoor dining midweek.

2 tbs extra virgin olive oil
1 onion, thinly sliced
1 red capsicum, deseeded and chopped
3 garlic cloves, crushed
2 tsp each smoked paprika & mixed spice
500g short grain rice (we used arborio)
1 cup (250ml) dry white wine
1L chicken stock
1 bunch broccolini, chopped
12 extra-large green prawns
Juice of 1 lemon, plus extra wedges to serve
Flat-leaf parsley leaves to serve

Method

1.

Preheat oven to 220oC. Heat the oil in a saucepan over medium heat. Add onion and capsicum and cook for 3-4 minutes until softened.
2.

Add garlic and spices and cook for a further minute until fragrant. Add rice and stir to coat. Add wine and stock.
3.

Bring to a simmer. Reduce heat to low. Cook 15 minutes or until liquid is absorbed. Stir through the broccolini.
4.

Spoon into a baking dish. Top with prawns and squeeze over lemon juice. Roast 10-15 minutes until prawns are just cooked and top of rice is starting to crisp slightly.
5.

Serve scattered with parsley and lemon wedges.