Gordon Ramsay’s Spicy Tiger Prawn Pilaf
Serves 4
Ingredients
- 2-3 tbsp olive oil
- 2 red onions, peeled and diced
- 2 garlic cloves, peeled and grated
- Finely pared zest of 2 lemons
- 2 thyme sprigs
- 220g chorizo, diced
- Pinch of cayenne pepper
- Pinch of saffron
- 1 red chilli, seeds removed and finely sliced
- 1 cinnamon stick
- 250g basmati rice
- Sea salt and freshly ground black pepper
- 1l hot fish stock
- 250g large raw prawns
- Handful of basil leaves, finely sliced
- Handful of chervil leaves, roughly chopped
Method
1. Heat the oven to 190˚C/Gas 5. Cut a greaseproof paper circle slightly larger than a heavy-based ovenproof pan or a cast-iron casserole. Snip a small hole in the middle of the paper to serve as a steam vent.
2. Heat the pan with the oil, add the onions, garlic, lemon, thyme leaves, chorizo, cayenne pepper, saffron and chilli for 4-6 minutes until they begin to soften. Add the cinnamon stick and rice and stir well to toast the rice for a couple of minutes. Season with salt and pepper and pour in the hot stock and bring to the boil. Cover with the greaseproof paper and transfer the pan to the oven.
3. After 10-15 minutes, take the pan out of the oven, lift the greaseproof paper and scatter over the prawns, basil and chervil leaves. Re-cover with the greaseproof paper and return to the oven for 4-5 minutes until the rice is tender and the prawns are just cooked through and opaque. Remove from the oven and leave to stand for about 5 minutes before lifting off the paper.
4. Fork through the rice to distribute the prawns evenly, and remove the cinnamon stick. Check the seasoning and serve immediately.
Saw this recepie on the FWord and have loved it ever since – as do all my friends. So simple – yet so tasty.