Ingredients
| 1 | bag of prawns, defrosted |
| 3 tbsp | olive oil, for cooking |
| 1 | red chilli, finely chopped |
| 1 litre | vegetable or fish stock, hot |
| 1 | onion, finely chopped |
| 300 g | rice |
| 1 small glass | white wine |
| 200 g | frozen peas |
| 1 | lemon |
Method
- If the prawns
are shelled, peel them, and make fish stock with the heads and shells.
- Saute the onion
until softened, add the chilli and continue to cook gently.
- Add the rice
and stir until it’s all covered in the oil.
- Pour in the
stock and bring to the boil, then turn down to a simmer.
- Add the prawns
and peas and stir, then leave covered and simmering very gently for 15 mins.
- Add the lemon
juice and zest if available. When the
rice has absorbed most of the liquid it’s ready.