Prawn pilaf


I love the Greek name for this dish – Garides Pilafi – sounds more like a Greek centre forward !

Right, bring your chair closer.. this is  a great and terrifically easy dish – once you have mastered it – you can play about with all sorts of combinations.

For 4 people – I am assuming it is people you will be feeding..! 3 tbsp olive oil / 1 onion finely chopped  / 1 red pepper, cored, deseeded and sliced thinly / 1 garlic clove crushed /  225 gm long grain white rice /  700 ml fish, chicken or veg stock  / 1 bay leaf  / salt and pepper /  400 gm peeled cooked prawns. To garnish – a handful of whole cooked prawns, lemon wedges, Greek black olives – well any really… Serve with Pecorino cheese to grate over & cubes of Greek feta cheese – please don’t buy the imitations!

Heat the oil in a large lidded frying pan – I use a large stainless steel sauté pan. Add the onion, red pepper and garlic. Fry for 5 mins. until softened. Add the rice and cook for 2-3 mins., stirring all the time until the grains look transparent. Add the stock, bay leaf, salt and pepper. Bring to boil. Cover the pan with a tightly fitting lid ( I cover first with a layer of foil, then add the lid.) Simmer for 15 mins. until the rice is tender and the liquid has been absorbed. Do not stir during cooking. When cooked very gently stir in the prawns. Remove lid. Cover pan with a clean tea towel. Replace lid and leave in a warm place for 20 minutes. I usually just pop it on the corner of the cooker. Stir then with a fork gently to separate the grains. Serve and garnish with the whole prawns, olives and lemon wedges. Pop the two cheeses on the table to serve with it.