Ingredients Jump to Instructions ↓

  1. 750 g whole raw prawns , shell on

  2. 25 g butter

  3. 2 shallots , sliced

  4. 2 cloves garlic , sliced

  5. 2 tomatoes , roughly chopped

  6. 1 sprigs rosemary

  7. 1 tbsp smoked paprika

  8. pinches dried red chilli flakes

  9. 150 ml dry white wine

  10. 75 g short grain rice , such as paella or risotto rice

  11. pinches saffron

  12. 6 tbsp mayonnaise

  13. garlic , crushed

  14. squeeze lemon juice

Instructions Jump to Ingredients ↑

  1. For the prawn soup: peel the prawns and remove the heads. Set aside, reserving the shells and heads.

  2. Melt the butter in a large saucepan over a medium heat and fry the shallots and garlic for 2-3 minutes. Stir in the prawn shells and heads and fry for a further 3-4 minutes.

  3. Stir in the tomatoes, rosemary, paprika and chilli flakes and cook for 1 minute then pour in the wine and boil for 1-2 minutes. Pour in 2 litres of water, bring to the boil then reduce the heat to low, cover and simmer gently for 20 minutes.

  4. Strain the contents of the pan through a sieve into a clean pan, discarding the shells. Stir the rice into the strained liquor and season with salt and black pepper. Bring to a boil then cover, reduce the heat and simmer for 30 minutes, until the rice is cooked through.

  5. For the saffron mayonnaise: while the soup is simmering, stir the saffron into the mayonnaise with the crushed garlic, lemon juice and a pinch of sea salt. Set aside.

  6. To finish the soup, add the peeled prawns to the soup and cook for 3-5 minutes, depending on the size, until they are pink.

  7. Use a handheld blender to blend the soup to a smooth consistency then return to the heat and warm through.

  8. Ladle into warm serving bowls and top each with a spoonful of saffron mayonnaise.


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