Jamie Magazine
By Francesca Paling
Ingredients
4 spring onions
2 garlic cloves
1 medium onion
1 green pepper
1 tomato
½ bunch of parsley
olive oil
8 padron peppers
120g green beans
10 raw whole king prawns, from sustainable sources
250g cooked brown rice
1 pinch of saffron
150ml white wine (or use chicken or veg stock)
1 handful of mixed olives
1 lemon
lemon wedge, to serve
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.
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