Dinner recipe
Prawn and butter bean tomato stew with garlic, spinach, lemon, parsley, smoked paprika, and rice.
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Ingredients
wide saucepan, saucepan with lid, sieve, grater, knife, chopping board
Method
Finely chop the onion, grate the garlic, drain and rinse the butter beans, roughly chop the spinach and parsley, and zest and juice the lemon.
Rinse the basmati rice, then simmer it with 600ml water and a pinch of salt for 10 minutes; turn off the heat and leave covered for 8 minutes.
Heat 1 tablespoon olive oil in a wide saucepan over a medium heat and cook the onion with a pinch of salt for 5 minutes until soft.
Stir in the garlic, smoked paprika, and black pepper for 1 minute, then add the chopped tomatoes, butter beans, 150ml water, and half the lemon zest.
Simmer the sauce for 10 minutes until slightly thickened and the butter beans are tender enough to mash gently at the edge of the pan.
Stir in the king prawns and spinach for 3 to 4 minutes until the prawns are pink and opaque and the spinach has wilted.
Stir in 2 tablespoons lemon juice and half the parsley, then serve with rice, the remaining parsley, and lemon zest.
