Gambas Pil Pil Inspired Double Prawns

Name: Gambas Pil Pil Inspired Double Prawns with Basmati Rice, Spinach and Peppers
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 150 grams Basmati Rice; 1 unit(s) Onion; 1 unit(s) Bell Pepper; 3 unit(s) Garlic Clove; 300 grams King Prawns; 1 pinch Chilli Flakes; 12 milliliter(s) Red Wine Vinegar; 30 grams Tomato Puree; 1 sachet(s) Smoked Paprika; 28 grams Red Wine Stock Paste; 120 grams Peas; 300 milliliter(s) Water for the Rice; 1 tbsp Olive Oil for the Sauce; 125 milliliter(s) Water for the Sauce; ¼ tsp Sugar for the Sauce

with Basmati Rice, Spinach and Peppers

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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.

Tags:

Calorie Smart

•Medium Spice

•High Protein

•Pescatarian

Allergens:

Sulphites

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Onion

1 unit(s)

Bell Pepper

3 unit(s)

Garlic Clove

300 grams

King Prawns

1 pinch

Chilli Flakes

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

30 grams

Tomato Puree

1 sachet(s)

Smoked Paprika

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

120 grams

Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil for the Sauce

125 milliliter(s)

Water for the Sauce

¼ tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2296 kJ

Energy (kcal)549 kcal

Fat6.4 g

of which saturates1.2 g

Carbohydrate86.8 g

of which sugars15 g

Dietary Fibre8.9 g

Protein30.1 g

Salt3.98 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Pan

Instructions

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ 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, 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).

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 pepper 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 and smoked paprika into the pan. Cook until fragrant, 1 min.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

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 red wine 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.