Giant Prawns with Saffron & Wine
Giant prawns make a meal so splash out occasionally and feel in the pink. You can use frozen just as successfully I find. Serves four ample portions or six for starter. Lovely with a nice crisp dry white wine. A perfect summer dish on one plate.
Cuisine: Mediterranean
Serves: 3 - 4
  • 500g wild rice
  • a little water or stock
  • 20 giant prawns
  • 1 red onion
  • 2 garlic cloves
  • large glass of dry white wine
  • pinch of saffron threads or 2 tsps turmeric powder
  • 2 rounded tbsps tomato puree’ or passata
  • 3 tbsps olive oil
  • sea salt & fresh milled black pepper
  1. Rinse the rice, shake well and then place in a deep saucepan, cover with ample boiling water from a kettle and boil leaving the rice grains al dente. When it’s ready, drain, and leave in a sieve over the empty but hot saucepan with the lid on. This will keep it warm while you cook the prawns and sauce.
  2. Rinse the prawns thoroughly and pat dry. Leave on kitchen paper to drain for now.
  3. Peel and dice finely both the onion and garlic cloves. Heat a cast-iron or heavy-based frying pan and add 2 tbsps olive oil. Fry the onion and garlic to soften but not brown. Remove with a slotted spoon and set aside.
  4. Add the remaining tbsp olive oil to the pan and when hot, add the giant prawn in batches til they deepen in colour. Add the glass of wine, tomato puree, saffron or turmeric and deglaze the pan, continuing to cook the prawns for a further 2-3 minutes.
  5. Remove the prawns with a slotted spoon and reserve. Add the cooked onion and garlic to the pan, stir once and turn off the heat for now while you deal with the prawns.
  6. When the prawns are cool enough to handle, twist off the heads, peel and de-vein. Reserve a couple whole per person.
  7. Return the prawns to the pan, tossing and heating through thoroughly. Add a little water or stock if the sauce is too thick or drying out.
  8. Serve the rice in warmed serveware or in the frying pan with the prawn sauce on top, and with whole prawns laid over to dress. Sprinkle over some fresh chopped parsley.
Recipe by The Red Bistro at