Smokey spanish rice and prawns

  • Preparation: 15’
  • Cooking: 30’
  • Total time: 45’


  • 3 garlic cloves, coarsley chopped
  • 1 cup tightly packed continental parsley leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/4 cup (60ml) olive oil
  • 500g -600g medium green peeled prawns
  • 1 onion, peeled and quartered
  • 1 red capsicum, seeds removed and cut into large pieces
  • 300g medium grain rice, rinsed and drained
  • 400g can peeled and diced tomato
  • 200ml chicken stock or water, plus extra 60ml if needed
  • freshly ground black pepper
  • to serve chopped parsley
  • to serve extra virgin olive oil, chopped parsley and lemon wedge
  • crusty bread

Step 1

Insert the Mini Bowl with the “Mini Mulitblade”. Add garlic, parsley, and paprika. Press PULSE for 5 seconds. Scrape down the sides and repeat until mixture is finely chopped.

Step 2

Add lemon juice, olive oil and salt and PULSE until well mixed and forms a runny paste. Remove Mini Bowl and spoon half the paste over the prawns; reserve remaining marinade and set aside.

Step 3

Insert the “MultiBlade” and add onion and capsicum. Press PULSE for 5 seconds or until coarsely chopped.

Step 4

Replace the “MultiBlade” with the “StirAssist” and add reserved marinade. Adjust temperature to 140C; 5 minutes and STIR SPEED 1. Press START.

Step 5

Once cooking has finished, add rice, tomato and stock. Select STEW P2 and manually change cooking time to 25 minutes and STIR SPEED to INTERMITTENT. Press START.

Step 6

With 15 minutes remaining on the cooking time. Press PAUSE and add prawns and any remaining marinade. Change STIR SPEED to 1 and press START.

Step 7

At the end of the cooking time, allow rice to stand for 5 minutes on keep warm before opening the lid. Add a little more stock or water if rice is too thick.

Step 8

Season to taste and serve immediately topped with extra chopped parsley and a wedge of lemon.

Step 9

Season to taste and serve immediately topped with extra chopped parsley and a wedge of lemon.