Ingredients:

  • 1.5 lbs (680 g) fresh king prawns, shelled and deveined
  • 3 tablespoons (45 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
  • Fresh parsley, chopped (for garnish)
  • 1 cup (200 g) basmati rice
  • 2 cups (480 ml) vegetable or chicken broth
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons (30 g) butter

Instructions:

  1. In a bowl, combine olive oil, minced garlic, smoked paprika, salt, pepper, and lemon juice. Add the prawns and coat evenly. Marinate for at least 30 minutes in the refrigerator.
  2. In a saucepan, melt butter over medium heat. Sauté onions and red bell pepper until softened.
  3. Add the rice, dried oregano, cumin, and pour in the broth. Bring to a boil, then cover and reduce to low heat. Cook for 15 minutes or until the rice is tender and liquid is absorbed.
  4. Preheat the grill to medium-high. Thread prawns onto skewers (if using wooden skewers, soak them in water beforehand). Grill each side for 2-3 minutes or until prawns turn opaque and slightly charred.
  5. Fluff the savory rice with a fork and season with salt and pepper to taste. Serve the grilled prawns atop the rice and garnish with fresh parsley.