Jamie Oliver 5 Ingredients Prawn Rice is made with onions, king prawns, mixed-colour peppers, paella rice, and olive oil. This delicious prawn rice recipe creates a seafood dinner that takes about 1 hour to prepare and can serve up to 4 people.
This Prawn Rice Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 2 tablespoons olive oil
- 4 onions, peeled and finely chopped
- 12 large raw shell-on king prawns
- 3 mixed-colour peppers, deseeded and diced
- 300g (10.5 oz) paella rice
How To Make Prawn Rice:
- Cook the onions: Heat 2 tablespoons of olive oil in a casserole pan over medium-low heat, add the chopped onions, and cook for 30 minutes, stirring regularly until dark golden brown.
- Prepare the prawn stock: While the onions are cooking, peel and devein 7 prawns, set the chopped prawns aside. In a small pan, heat 1 tablespoon of olive oil, cook the prawn heads and shells for 2 minutes, then add 1 litre of boiling water to create a stock. Let it simmer and reduce.
- Cook the rice: Once the onions are ready, add the rice and cook for 2 minutes, stirring well. Strain the prawn stock, measure out 800ml (3 1/3 cups), and add it to the rice. Cover and cook for 15 minutes.
- Add the peppers and prawns: In the last 5 minutes of cooking, stir the diced peppers into the rice. Add the chopped prawns, season with salt and black pepper, and mix well.
- Finish with the prawns: Peel and devein the remaining prawns, leaving the heads and tails on. Arrange them on top of the rice, press them down slightly, and cover the pan. Cook for 5 more minutes, then uncover. Once the rice starts crackling, it’s ready to serve.
Recipe Tips
- Dark golden onions: Cooking the onions until they’re dark golden brown is key to developing a deep, rich flavor, so don’t rush this step.
- Make the prawn stock: Using the prawn heads and shells to create a stock adds extra flavor, so don’t skip this part.
- Don’t stir the rice too much: Once you add the stock, let the rice cook undisturbed for the best texture.
- Timing is key: Add the peppers in the last 5 minutes so they stay slightly crunchy and fresh.
- Press the prawns down: When adding the prawns on top, press them slightly into the rice so they cook evenly.
How To Store & Reheat Leftovers
How To Store: Allow the prawn rice to cool completely before placing it in an airtight container. Store it in the fridge for up to 2 days.
How To Reheat: Reheat the rice in a pan on medium heat with a splash of water, stirring occasionally. You can also microwave it in short intervals, stirring in between, until hot.
How To Freeze: Freeze the prawn rice in an airtight container for up to 1 month. When ready to use, thaw in the fridge overnight and reheat as mentioned above.
Nutrition Facts
- Calories: 445 kcal
- Fat: 8g
- Saturated Fat: 1.2g
- Protein: 14.9g
- Carbohydrates: 83.6g
- Sugars: 16.5g
- Salt: 0.8g
- Fiber: 7.6g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Calamari Stew
- 5 Ingredients Epic Prawns & Beans
- 5 Ingredients Black Squid
- 5 Ingredients Sticky Lemony Prawns
Jamie Oliver 5 Ingredients Prawn Rice
Description
Jamie Oliver 5 Ingredients Prawn Rice is made with onions, king prawns, mixed-colour peppers, paella rice, and olive oil. This delicious prawn rice recipe creates a seafood dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the onions: Heat 2 tablespoons of olive oil in a casserole pan over medium-low heat, add the chopped onions, and cook for 30 minutes, stirring regularly until dark golden brown.
- Prepare the prawn stock: While the onions are cooking, peel and devein 7 prawns, set the chopped prawns aside. In a small pan, heat 1 tablespoon of olive oil, cook the prawn heads and shells for 2 minutes, then add 1 litre of boiling water to create a stock. Let it simmer and reduce.
- Cook the rice: Once the onions are ready, add the rice and cook for 2 minutes, stirring well. Strain the prawn stock, measure out 800ml (3 1/3 cups), and add it to the rice. Cover and cook for 15 minutes.
- Add the peppers and prawns: In the last 5 minutes of cooking, stir the diced peppers into the rice. Add the chopped prawns, season with salt and black pepper, and mix well.
- Finish with the prawns: Peel and devein the remaining prawns, leaving the heads and tails on. Arrange them on top of the rice, press them down slightly, and cover the pan. Cook for 5 more minutes, then uncover. Once the rice starts crackling, it’s ready to serve.
Notes
- Dark golden onions: Cooking the onions until they’re dark golden brown is key to developing a deep, rich flavor, so don’t rush this step.
- Make the prawn stock: Using the prawn heads and shells to create a stock adds extra flavor, so don’t skip this part.
- Don’t stir the rice too much: Once you add the stock, let the rice cook undisturbed for the best texture.
- Timing is key: Add the peppers in the last 5 minutes so they stay slightly crunchy and fresh.
- Press the prawns down: When adding the prawns on top, press them slightly into the rice so they cook evenly.