While I must admit I did miss "The Darlings" life in the food department was somewhat simpler. I could make one dish - and make what I liked without worrying what I would make for them. They are not that keen on prawns so whenever we have them I have to come up with something simple that I can make at the same time for them.
This dish caught my eye in the latest edition of Good Food Magazine - it is basically a simple paella - all the flavours of the paella - rice and saffron, but only one meat involved (or should I say seafood!). This was an incredibly easy, tasty, quick dish to make, and if you love the concept of paella you will love this dish.
Saffron Rice with Prawns, Peas and Coriander
Adapted from Good Food Magazine, October edition
Serves 4
3 cups chicken or fish stock
large pinch of Spanish Saffron
2tbs olive oil
2 onions, coarsely chopped
1 cup long grain rice
1 red capsicum, cut into strips
4 cloves garlic, chopped
1kg green prawns, peeled, deveined, tails intact
1 cup frozen peas
1/2 cup coriander leaves, roughly chopped
lemon wedges to serve
Heat the stock and saffron in a large deep frying pan on low, until just simmering. Set aside for 5 minutes, to infuse the flavours. Transfer to a large heatproof bowl, and cover to keep warm. Wipe the frypan clean.
Heat the oil in the same frypan over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the rice, capsicum, and garlic and cook for an additional 5 minutes, stirring well until coated.
Add the hot saffron stock and increase heat to high. Bring to the boil, stirring constantly. Reduce the heat to low and simmer gently, covered, for 10 minutes or until the rice is almost cooked.
Add the prawns and peas, pressing gently down into the rice. Cook for 12 minutes, covered, until the rice is tender. Remove from the heat and stand covered for an extra 5 minutes, or until the prawns are just cooked.
Scatter with the chopped coriander.
Serve with the lemon wedges.
Yum..... this was too easy, and went oh so well with a lovely cold glass of white wine after a hard day at work.
This dish caught my eye in the latest edition of Good Food Magazine - it is basically a simple paella - all the flavours of the paella - rice and saffron, but only one meat involved (or should I say seafood!). This was an incredibly easy, tasty, quick dish to make, and if you love the concept of paella you will love this dish.
Saffron Rice with Prawns, Peas and Coriander
Adapted from Good Food Magazine, October edition
Serves 4
3 cups chicken or fish stock
large pinch of Spanish Saffron
2tbs olive oil
2 onions, coarsely chopped
1 cup long grain rice
1 red capsicum, cut into strips
4 cloves garlic, chopped
1kg green prawns, peeled, deveined, tails intact
1 cup frozen peas
1/2 cup coriander leaves, roughly chopped
lemon wedges to serve
Heat the stock and saffron in a large deep frying pan on low, until just simmering. Set aside for 5 minutes, to infuse the flavours. Transfer to a large heatproof bowl, and cover to keep warm. Wipe the frypan clean.
Heat the oil in the same frypan over medium heat. Add the onions and cook for 5 minutes, or until softened. Add the rice, capsicum, and garlic and cook for an additional 5 minutes, stirring well until coated.
Add the hot saffron stock and increase heat to high. Bring to the boil, stirring constantly. Reduce the heat to low and simmer gently, covered, for 10 minutes or until the rice is almost cooked.
Add the prawns and peas, pressing gently down into the rice. Cook for 12 minutes, covered, until the rice is tender. Remove from the heat and stand covered for an extra 5 minutes, or until the prawns are just cooked.
Scatter with the chopped coriander.
Serve with the lemon wedges.
Yum..... this was too easy, and went oh so well with a lovely cold glass of white wine after a hard day at work.
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