Roasted Tricolore Peppers, Spicy Tomato Rice, Grilled Prawns
A little char, a little spice, and a whole lot of flavor!
Recipe by Clement Pedro
Ingredients:
- For the roasted peppers:
- Tricolour peppers from Woolworths
- Olive oil
- Sea salt
- Freshly ground black pepper
- For the spicy tomato paella style rice:
- Olive oil
- 1 onion, finely diced
- 2 cloves garlic, finely grated
- 1 t smoked paprika
- 1 t chilli flakes, adjust to heat preference
- 1 t ground cumin
- 1 cup paella or short grain rice
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 2 cups hot chicken or vegetable stock
- Salt to taste
- For the grilled prawns:
- Large prawns, shelled and deveined
- Olive oil
- 1 clove garlic, finely grated
- Lemon zest
- Smoked paprika
- Salt
How To Make Roasted Tricolore Peppers, Spicy Tomato Rice, Grilled Prawns
- Heat the oven to 200°C. Halve and deseed the peppers, place on a tray cut side up, drizzle generously with olive oil and season with salt and pepper.
- Roast for 30 to 35 minutes until collapsed, lightly charred at the edges and deeply sweet. Set aside.
- For the rice, heat olive oil in a wide pan over medium heat. Cook the onion slowly until soft and translucent. Add the garlic, smoked paprika, chilli flakes and cumin, cooking briefly until fragrant.
- Stir in the rice, coating each grain in the oil and spices. Add the tomato paste and cook for a minute to deepen the flavour, then pour in the crushed tomatoes and hot stock.
- Season lightly, bring to a gentle simmer and cook uncovered until the rice is just tender and the liquid has reduced. Adjust seasoning and rest off the heat for a few minutes before serving.
- Toss the prawns with olive oil, garlic, lemon zest, smoked paprika and salt. Grill over high heat in a hot pan or on a braai for about one to two minutes per side until just cooked and lightly charred.
- Serve the roasted peppers alongside the spicy tomato rice, top with the grilled prawns and finish with a squeeze of lemon if you like. Bold, smoky, spicy and perfect for scooping straight from the plate.
This recipe is an absolute winner. Loved it and the family enjoyed the spicy rice with the prawns.