Pil Pil Inspired King Prawns
with Basmati Rice and Roasted Peppers
A world-famous tapas dish, 'pil pil' is a word used in Spanish and Basque cuisines that describes a sauce made with garlic and chilli-infused olive oil. Some say 'pil pil' is the sound of popping garlic as it cooks in the hot oil.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
300 grams
King Prawns
(Contains Crustaceans)
1 pinch
Chilli Flakes
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Sauce
100 milliliter(s)
Water for the Sauce
¼ tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pop the sliced peppers onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
Next, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
While everything cooks, heat the olive oil for the sauce (see pantry for amount) in a large frying pan on medium heat.
Once hot, add the onion and season with salt and pepper. Fry until soft and sweet, 8-10 mins.
Stir in the chilli flakes (add less if you'd prefer things milder) and garlic. Cook for 2-3 mins.
Add the red wine vinegar and allow it to bubble away until evaporated, 1 min.
Stir the tomato puree into the pan and cook for 1 min, then pour in the water for the sauce (see pantry for amount) and bring to the boil.
Stir in the prawns, sugar for the sauce (see pantry for amount) and veg stock paste.
Cook until the sauce has thickened and the prawns are cooked, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste your sauce and season with salt and pepper if needed. Stir through the roasted peppers, adding another splash of water if it's a little too thick.
Fluff up the rice with a fork and share between your bowls.
Top with the pil pil prawns, spooning over all of the sauce from the pan.
Enjoy!
