Prawn and spinach pilau recipe
information
Preparation time: 15 minutes,
Cooking time: 50-55 minutes,
Calories: 320 per portion
ingredients
750 g (1 1/2 lb) cooked prawns in their shells
2 x 5 cm (2 inch) pieces lemon peel
3 parsley sprigs
1 thyme sprig
6 white peppercorns, crushed
1.2 litres (2 pints) water
750 g (1 1/2 lb) spinach, washed
350 g (12 oz) long-grain rice
3 tablespoons olive oil
2 large onions, finely chopped
1 garlic clove, crushed
freshly grated nutmeg
Maldon or sea salt
2 x 5 cm (2 inch) pieces lemon peel
3 parsley sprigs
1 thyme sprig
6 white peppercorns, crushed
1.2 litres (2 pints) water
750 g (1 1/2 lb) spinach, washed
350 g (12 oz) long-grain rice
3 tablespoons olive oil
2 large onions, finely chopped
1 garlic clove, crushed
freshly grated nutmeg
Maldon or sea salt
method
1. Make the prawn stock (see Cook's Tip). Shred the spinach finely. Measure and note the volume of rice, rinse in boiling water and soak in fresh boiled water for 5 minutes.
2. Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, until starting to soften. Add the garlic and spinach, and stir-fry for 2-3 minutes.
3. Drain the rice and add to the pan, stirring until it gleams with a light coating of oil, then grate over a generous amount of nutmeg. Measure out the same volume of prawn stock as the rice and pour over the rice.
4. Season well, bring quickly to the boil, bubble for 10 seconds, then reduce the heat, add the prawns, cover and cook for 15 - 20 minutes until the liquid is absorbed.
5. Turn off the heat, stir, then cover the pan and leave for 5 minutes.
To make the prawn stock, shell the prawns and put their heads and shells into a large pan with the lemon peel, herbs and peppercorns. Add the cold water and bring to the boil, then simmer for 20 minutes. Strain.
2. Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, until starting to soften. Add the garlic and spinach, and stir-fry for 2-3 minutes.
3. Drain the rice and add to the pan, stirring until it gleams with a light coating of oil, then grate over a generous amount of nutmeg. Measure out the same volume of prawn stock as the rice and pour over the rice.
4. Season well, bring quickly to the boil, bubble for 10 seconds, then reduce the heat, add the prawns, cover and cook for 15 - 20 minutes until the liquid is absorbed.
5. Turn off the heat, stir, then cover the pan and leave for 5 minutes.
To make the prawn stock, shell the prawns and put their heads and shells into a large pan with the lemon peel, herbs and peppercorns. Add the cold water and bring to the boil, then simmer for 20 minutes. Strain.
serving amount
serves 6
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