Serves 2
DifficultyNot too tricky
Nutrition per serving
Calories 421 21%
Fat 10.7g 15%
Saturates 1.7g 9%
Sugars 13.6g 15%
Protein 16.5g 33%
Carbs 53.4g 21%
Fibre 7.6g -
Of an adult's reference intake
Ingredients
- 4 spring onions
- 2 garlic cloves
- 1 medium onion
- 1 green pepper
- 1 tomato
- ½ bunch of parsley
- olive oil
- 8 padron peppers
- 120 g green beans
- 10 raw whole king prawns , from sustainable sources
- 250 g cooked brown rice
- 1 pinch of saffron
- 150 ml white wine , (or use chicken or veg stock)
- 1 handful of mixed olives
- 1 lemon
- lemon wedge , to serve
Recipe From
Jamie Magazine
By Francesca Paling
Method
- Trim the spring onions, then dry-fry in a pan set over a high heat for 2–3 minutes, until charred, then remove and set aside.
- Peel and finely chop the garlic and onion, then finely chop the spring onions, pepper, tomato and parsley stalks (reserving the leaves for later). In the same pan, heat a tablespoon of oil over a medium heat. Add the chopped veg and leave to cook for a few minutes. Halve the padron peppers, then add to the pan and cook everything for 7 minutes, until all the veg have softened.
- Blanch the green beans in a small pan of boiling water for 3 minutes. Drain in a colander and leave to steam-dry.
- Peel the prawns and add to the pan for 1 to 2 minutes, until they just start to turn pink. Stir in the rice and turn up the heat.
- Soak the saffron in a little hot water, then add to the pan after a couple of minutes, along with the wine or stock. Cook until the liquid has evaporated and the rice sticks to the pan slightly, going a bit crispy on the bottom; this will take 10–15 minutes.
- Tear in the olives, add the lemon zest and a little juice, and season. Stir in the spring onions, green beans and parsley leaves. Serve with a lemon wedge.
