Tag Archives: prawns

Easy Paella Recipe

When I saw these langoustines in the fishmonger yesterday I knew a special meal was needed!

I’ve never made paella before but I’ve eaten it plenty of times. I was a little nervous going all in on a recipe I’ve never experimented with before (langoustines aren’t cheap!) but I didn’t need to worry, it was amazing and so delicious!

Serves 4

125g chorizo, sliced

4 large chicken thighs, skin on (or 8 small ones)

2 cloves crushed garlic

1 red pepper, diced

250g paella rice (or risotto rice if you can’t get it)

500ml chicken stock

Pinch of saffron

100ml white wine

400g tin chopped tomatoes

150g king prawns

Handful of frozen peas

Salt and pepper to taste

4 cooked langoustines

Lemon wedges

– Heat a tablespoon of olive oil in a large, heavy pan with a lid.

– Add the chorizo and cook for 3 minutes.

– Remove the chorizo from the oil (which should now be a lovely colour) and place in a bowl to the side.

– Add the chicken thighs and cook on a low heat for 5 minutes each side with the pan lid on.

– Remove the chicken thighs and place in the bowl with the chorizo.

– Add the garlic, red pepper and rice and stir well until the rice is well coated.

-Add the stock, saffron, wine and tinned tomatoes. Stir well.

– Add the chicken thighs and chorizo back into the pan and simmer on a low heat with the lid on for 10 minutes.

– Add the prawns and peas and mix through gently. Season lightly with salt and pepper.

– Add the langoustines on top and replace the lid. Simmer for 10 more minutes.

– Leave to sit with the heat off and the lid on for 5 more minutes before serving with lemon wedges.

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Childhood Risotto

Thus named because this is the risotto that we had throughout my childhood in the week following a roast chicken dinner as a good way to use up leftovers… it still is!

Serves 4

3 tbsp olive oil
25g butter
2 cloves garlic, crushed
250g arborio rice
150ml white wine

700ml hot chicken stock (make it from the roast chicken carcass if possible)

Leftover cooked chicken (I use the two thighs)

~8 mushrooms, quartered

1 cup frozen peas

100g cold water prawns

1tbsp lemon juice
small knob of butter

– Heat the oven to gas mark 4/180°C.
– Melt the butter, with the olive oil, in a large, deep casserole dish with a lid until just bubbling and foaming.
– Add the garlic and cook on a medium heat for 1 minute.
– Add the rice and cook for about 1 minute, stiring well.
– Add the wine and cook, stiring until the liquid is absorbed.
– Add the hot chicken stock and stir.

– Add the clocked chicken, frozen peas, mushrooms and prawns and give a good stir.

– Add the lemon juice and stir.
– Put the lid on and put the casserole dish and out it in the oven for 35 minutes.

– Remove from the oven give it a good stir and check the rice is to your taste, if it is too al dente (hard) then put it back in for another 5 minutes.

– Add the knob of butter and leave to sit for 5 minutes to melt before storing through and serving.

When I was little I would add soy sauce to it but as I grew older I would add Parmesan and creme fraiche, follow your own taste buds

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Garlicy Smoked Salmon, Prawn and Pea Pasta

Much though I try to like smoked salmon on its own, I just can’t get over the texture.  I love the taste though!  My solution is to work it into cooked dishes as much as possible so I can enjoy the flavour without the gag inducing texture!  This quick weeknight salmon and prawn dish works a treat and it’s so simple to throw together while the pasta is cooking.

Garlicy Smoked Salmon, Prawn and Pea Pasta

It’s a looker too, the peas give it a nice bit of pizzaz and the spirals of the prawns and spaghetti please me!  For a dish that takes about 10 minutes to cook you can’t go wrong!

Garlicy Smoked Salmon, Prawn and Pea Pasta

Serves 2

200g spaghetti (or linguine, tagliatelle etc, go nuts!)
2 cloves garlic, crushed (or use the pureed stuff in a tube!)
200g smoked salmon
1/2 cup frozen peas
150g king prawns (cooked)
150ml creme fraiche
1/2 tsp chopped parsley (dried or fresh)

– Get the water boiling, salted and the pasta in.  Most pastas take 10 minutes but check your packet for instructions.
– Heat a splash of olive oil in a small saucepan.
– Add the garlic and smoked salmon and cook until the salmon is all flaked and has turned pale and opaque.
– Add the frozen peas and cook for a few minutes until defrosted and bright green.
– Add the prawns.
– Add the creme fraiche and parsley and cook until heated through and just bubbling.
– Add salt and pepper to taste, I find the salmon doesn’t usually need any additional salt but a dash of freshly ground black pepper does wonders!
– Your pasta should be done by now so drain it off and divide between your bowls.
– Top with sauce et voila, Dinner!

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Prawns and Red Lentils with Rice

This dish came about because I had defrosted a bunch of prawns for a salad… and then the weather changed.  It was horrible!  So I wanted a nice, warming, filling dish to warm me up and bring some sunshine back into my life! This prawn and red lentil dish hit the spot nicely!

Prawns and Red Lentils with Rice

It was nice and simple to throw together and just half an hour of simmering works wonders on the depth of flavour you get from a dish like this.  The ingredient list might seem a bit long but I promise you, it doesn’t take that long to throw it all in a pan and the combination of flavours really works!  I also managed to get my workout in while it was simmering so that was a nice bonus!

Prawns and Red Lentils with Rice

Serves 4

1/2 onion, finely diced
1/4 tsp salt
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp nigella seeds
1 tsp dried coriander leaves
1 sweet red pepper, sliced
400g tin chopped tomatoes
+ 1 tin boiling water
3 tbsp coconut milk powder ( or 1 sachet coconut cream)
1 tbsp tomato puree
1 tsp garlic puree ( 1-2 cloves, crushed)
1 vegetable stock cube
8 tbsp red lentils
~ 150g prawns, defrosted (I used a mix of king prawns and coldwater prawns)

– Heat a splash of oil in a large heavy frying pan (I adore my enamel cast iron pan for this kind of dish!)
– Add the onion and spices and gently cook for a few minutes until the onion in soft and the spices are fragrant.
– Add the pepper and cook for another two minutes, stirring occasionally.
– Add the tinned tomato, rinsing out the tin with the hot water, to coconut milk powder, the tomato puree, garlic puree and the stock cube. Give it a good stir to mix.
– Add the lentils and stir in.
– Leave to simmer on a low heat for 30 minutes until the lentils are soft and the liquid reduced by half.
– Add the prawns and heat through until piping hot.
– Serve with rice, or without as a nice Fast Day option.  You can sprinkle a little fresh chopped coriander on top for a little more panache!

Prawns and Red Lentils with Rice

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Filed under Dairy Free, Easy, Fast Day Food, Gluten Free, Low Fat, Mains

Prawn Skewers Recipe

Serves 3-4

240g bag jumbo king prawns
~ 24 bay leaves (same number as prawns)
2 tbsp fresh thyme
2 tbsp ground garlic
2 tbsp olive oil
lemon wedges

– Defrost the prawns thoroughly and blot dry.
– Put the prawns in a bowl and drizzle with olive oil.
– Add the thyme, and garlic and stir until coated.
– Thread the prawns onto skewers (if using bamboo make sure to soak in water first) alternating with a bay leaf. (From my pack of prawns that was 7 prawns per skewer with 2 spares for 3 people.) 
– Cook on a griddle or bbq for 4-5 mins until the bay is charred and the prawns heated through.   
– Serve with lemon wedges to drizzle over.

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