Portuguese Garlic Shrimp & Tomato Rice Stew
Method
Heat the olive oil in a medium saucepan or deep skillet over medium heat.
Add the onion and red bell pepper and cook for 4–5 minutes until softened.
Add the garlic, paprika and oregano and stir for 30 seconds until fragrant.
Add the rice, chopped tomatoes and stock. Bring to a gentle simmer.
Cover partially and cook for 20–25 minutes, stirring occasionally, until the rice is almost tender.
Add the prawns and cook for 3–4 minutes until pink and cooked through.
Stir in the lemon juice and adjust the seasoning with salt and black pepper.
Divide between two bowls, sprinkle with fresh parsley and serve warm.
Add the prawns only near the end of cooking so they stay tender and juicy. For a richer flavour, let the stew rest for 2–3 minutes before serving to allow the rice to absorb more of the tomato and garlic broth.
Nutrition Facts
Per serving
