This one-pan prawn & risoni pasta from Julie Le Clerc is set to become a firm favourite. This dish ticks all the boxes in terms of ease, speed and full-bodied flavour. As you wait for the fat, juicy prawns to cook through we suggest you open a chilled bottle of Alba De Vetus Albariño and pour yourself a glass, in anticipation of what's to follow.

Serves 4

3 tablespoons extra virgin olive oil (EVO)
1 large onion, finely diced
Sal de Añana spring salt
3 cloves garlic, crushed
480ml bottle El Navarrico Fumet fish fumet
1¼ cups cold water
1¼ cups Girolomoni risoni or Rustichella orzo pasta
3 tablespoons chopped flat-leaf parsley
400g large raw prawn cutlets, veins removed
The Spice Trader black pepper, freshly ground 
Fresh basil leaves, to garnish
Pons sweet smoked paprika flakes

Heat oil in a large frying pan set over medium heat. Add onion and a little salt and sauté for 5 minutes to soften onion. Add garlic and sauté for 1 minute until fragrant. Stir in the fish fumet, water and then risoni pasta. Bring the mixture to a boil and then turn down the heat to simmer for 10 minutes, stirring regularly so the pasta doesn’t stick to the pan.

Stir in the parsley and prawns and simmer for 8-10 minutes more, stirring regularly, until the pasta is al dente (just tender to the bite) and the prawns are cooked bright pink.

Adjust seasoning with salt and pepper, to taste. Serve garnished with basil and a sprinkling of smoked paprika flakes. A green salad or steamed green vegetable, such as broccoli or spinach makes an ideal accompaniment to this dish.

Recipe by Julie Le Clerc

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