We've taken influence from the classic tapas dish 'gambas pil pil' (prawns with chilli and garlic) and made a meal of it, literally. You will serve juicy spicy, garlicky tomato king prawns, spiced with chilli flakes and smoky paprika over a sunny coloured rice with green peppers and red onion. Drizzled with aioli (garlic mayonnaise). HOLA!
Prep Time
25 min
Cuisine
Spanish
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171g raw peeled king prawns<span class="strong">†</span>
130g basmati rice
Typical Values
per 100g
per serving
Energy
662 kJ 153 kcal
2247 kJ 518 kcal
Fat of which saturates
6.3 g 0.7 g
21.2 g 2.5 g
Carbohydrate of which sugars
19.7 g 2.5 g
66.9 g 8.5 g
Fibre
1.5 g
5.1 g
Protein
5.9 g
20 g
Salt
1.12 g
3.82 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
king prawn (crustacean) 93%, added water, salt. may contain molluscs
130g basmati rice
basmati rice
Allergens
Allergens highlighted by † (mustard, egg, celery, crustacean)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-size pieces
Peel and cut the red onion[s] into large pieces
2
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp]olive oil over a medium-high heat
Once hot, add the peppers and onion with a large pinch of salt
Cook for 5 min, or until they have softened slightly
3
Meanwhile, peel and finely chop (or grate) the garlic
Combine the mayonnaise with 1/4 of the choppedgarlic
Add the white wine vinegar and 3 tbsp [6 tbsp] olive oil and mix vigorously into a smooth vinaigrette - this is your aioli
4
Dissolve the stock cube[s] in 350ml [600ml]boiled water
Add the turmeric, rice and remaining garlic to the softened onion and pepper and stir to coat the grains in oil and spice
Add the stock and bring to the boil
Once boiling, reduce the heat to very low, and cook, covered, for 15-20 min or until the water has absorbed - this is your spicy rice
5
Meanwhile, cut the tomatoes into wedges
Add the chilli flakes (can't handle the heat? Go easy!) and smoked paprika to a dry pan and cook over a medium heat for 10-20 sec or until they are starting to smell fragrant
Tip: watch the spices like a hawk to make sure they don't burn!
6
Add 2 tbsp [4 tbsp]olive oil, the tomatoes and a large pinch of salt and cook them for 4 min or until they have started to break down
Meanwhile, chop the coriander roughly, including the stalks
7
Add the prawns to the tomatoes, increase the heat to medium-high and cook for 3-4 min or until they have turned opaque and you are left with prawns in a light tomato sauce
8
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