Brothy Smoky Pepper Prawns with Saffron Rice

4.5
6
Notes
25 mins cook
A vibrant, nourishing and incredibly comforting bowl. The flavours of paella in a quick, soupy rice.
Chloe René

Chloe René

Brothy Smoky Pepper Prawns With Saffron Rice
Serves
4
Saffron Thread
Ice Cube
Garlic Clove
Fresh Parsley
Tomato Purée
Smoked Paprika
Vegetable Stock
Raw Peeled King Prawn
Lemon
Cooked Rice
Red Chilli

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    Notes
    (6)

    W
    Will M.
    8 days ago
    (edited)
    Scrapped the saffron and parsley. Replaced with turmeric and coriander. Doubled the prawns, duh. This is going to be my new go to dinner. Maybe I'll add chorizo next time!
    C
    Charlotte S.
    3 months ago
    I added white wine for added depth of flavour and spinach for some greens
    J
    James C.
    4 months ago
    Slapped! Easy, delicious, and warming. Perfect for this time of year. We did make a few to tweaks to this since we're way too poor to have any saffron lying around. We cooked the rice in Turmeric and added some peas for a bit of greenery. One thing we did have lying around was some Hungarian hot paprika paste (infamous middle isle find, if you know you know). We fried this off with the tomato puree. No Parsley either but it wasn't missed! Deffo make again. Thanks Chloe!
    N
    Natalie B.
    4 months ago
    (edited)
    Very tasty, I added chilli flakes instead of the red chilli Coriander instead of parsley would also be nice I also used chicken stock instead of veg stock & added a tsp of sesame oil as I checked the comments and someone said it needed a bit more depth
    C
    Charlie P.
    4 months ago
    Simple but tasty. Lacks a bit of depth but that’s understandable given how quick it is and how few ingredients. Would be easy to adapt if you’ve got the time to give a little extra effort
    D
    Donna D.
    4 months ago
    Really simple. Didn't have tom puree so just added a wee bit of Chopped Tom's. Delish and even quicker if using day old rice. Perfect mid week dinner.

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