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King prawns with saffron rice and shellfish sauce

Name: King prawns with saffron rice and shellfish sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 300 g King prawns (20; buy 650 g whole); 200 g Rice (short-grain, dry); 120 g Spring Onion; 120 g Shallot; 12 g Garlic (half sauce, half rice); 120 g Leek; 60 g Sun-dried tomatoes in oil (drained); 50 g Brandy (50 ml); 15 g Plain flour; 1150 g Water (650 ml sauce and 500 ml rice); 40 g Extra virgin olive oil (20 g sauce, 10 g rice and 10 g prawns); 2 g Tarragon (fresh leaves); 0.1 g Saffron; 3 g Parsley; 1 g Salt (to taste)

Total time1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Crustaceans: Ingredient to check: King prawns, Extra virgin olive oil. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Juicy king prawns over saffron rice, with a sauce made from their shells, vegetables and brandy.

Jump to steps

30 minpreparation and possible waiting

45 mincooking

4servings

1.892 kcalwhole recipe

473 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 30 min · Cooking 45 min

Preparation and possible waiting: 30 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

If frozen, thaw the king prawns in the fridge. Peel and keep the tails chilled.
Chop the spring onion, shallots, leek and half the garlic. Soften in 20 g oil for 10 minutes.
Add the heads and shells and brown for 3 minutes.
Remove from the heat, add the brandy and return to a gentle boil for 3 minutes without flambéing.
Stir in the flour for one minute.
Add the sun-dried tomatoes, tarragon and 650 ml water. Simmer for 20 minutes.
Strain, pressing carefully; discard all shells and blend only the strained liquid. Reduce for a few minutes if needed.
Lightly brown the remaining chopped garlic in 10 g oil. Add the rice, 500 ml hot water, saffron and a pinch of salt. Cook over low heat for 18–20 minutes and rest for 3 minutes.
Sauté the tails in the other 10 g oil for 2–3 minutes, turning, until opaque. Serve the rice with five prawns per person, the hot sauce and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.