Surf and turf pilaf rice

Surf and turf pilaf rice

Serves 4 – 6

Ingredients

• ½ cinnamon stick
• ½ tsp black peppercorns
• 2 cloves
• 2 bay leaves
• vegetable oil for cooking
• 2 onions, diced
• 4 celery sticks, tough strings removed with a vegetable peeler and thinly sliced
• 1 green pepper, cored, deseeded and diced
• 1 fennel bulb, tough core removed, diced
• 200g Italian sausage, cut into 2cm dice
• 6 plum tomatoes, diced
• 4 garlic cloves, finely grated
• 2 tsp salt
• 2 tsp cayenne pepper
• ½ bunch thyme, tied with kitchen string
• 175g basmati rice, rinsed
• 350ml chicken stock
• 250g peeled large raw prawns (tail shell intact), deveined
• 2 tbsp chopped parsley
• Salt and pepper

Method

1. Wrap the cinnamon, peppercorns, cloves and bay leaves in a small piece of muslin and tie into a bundle with kitchen string and set aside.
2. Heat some oil in a heavy based casserole dish over high heat.
3. Add the onions and fry till they are nicely browned, stirring frequently for 5-7 mins.
4. In a separate pan, fry the celery, green pepper and fennel, till they get plenty of colour.
5. Add the veg to the caramelized onions.
6. Sear the sausage on all sides in a separate pan until nicely browned.  
7. Add the sausage to the casserole dish and give a good stir.
8. Add the tomatoes, garlic, salt cayenne, bunch of thyme and spice bag. Now add the rice and give everything a good stir until the rice is coated.
9. Pour in the stock and bring to the boil over high heat.
10. Lower the heat, cover and simmer gently for 20-25 mins until the rice absorbs the stock and is cooked through.
11. Add the prawns and give a stir and cook for about 3 mins.
12. Remove the thyme and spice bag and serve immediately in warmed bowls.

This recipe first appeared on Gourmet Today TV, aired on TVM on 30 January, 2016.