King prawns with saffron rice and shellfish sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- King prawns 20; buy 650 g whole 300 g
- Rice short-grain, dry 200 g
- Spring Onion 120 g
- Shallot 120 g
- Garlic half sauce, half rice 12 g
- Leek 120 g
- Sun-dried tomatoes in oil drained 60 g
- Brandy 50 ml 50 g
- Plain flour 15 g
- Water 650 ml sauce and 500 ml rice 1150 g
- Extra virgin olive oil 20 g sauce, 10 g rice and 10 g prawns 40 g
- Tarragon fresh leaves 2 g
- Saffron 0.1 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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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.
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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.
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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.
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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.
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