This article was written for Annabel & Grace, which is now part of Rest Less.
Super easy prawn jambalaya
Ingredients serves 2
1 tbsp rapeseed oil
1 red onion, chopped
1 leek, sliced
250g cooked rice
1 tsp turmeric
1 tbsp ground coriander
½ tsp fennel seeds
Half fresh red chilli, finely sliced
230g can chopped tomatoes
1 vegetable bouillon cube
1 red pepper, deseeded and sliced
2 garlic cloves, chopped
150g raw prawns, thawed if frozen
6 tbsp chopped parsley
How to prepare
Heat the oil in a large, deep frying pan. Add the onion and leek, and fry for 5 mins to soften. Add the rice, spices, tomatoes and 150ml of water. Crumble in the bouillon cube and stir in the pepper, garlic and half the chopped parsley.
After five minutes, stir in the prawns and rest of the parsley, cooking briefly to heat through so that the prawns turn pink (but don’t overcook them as they will be rubbery rather than moist!). Serve with a wedge of fresh lemon and plenty of salt and pepper.
Like prawns? Try this wonderful Bloody Mary Prawn Salad recipe