Smoky Spanish King Prawn Rice With Lemon Aioli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Chop the green beans in half (cut them in one bunch for speed!)

Once hot, add the roasted garlic paste, king prawns and halved green beans to the pan and cook for 5 min

Squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two pouches, pop them in together but increase the microwave cook time accordingly!

Dissolve the veg stock mix in 100ml [200ml] boiled water – this is your veg stock

Add the smoked paprika, heated basmati rice and veg stock to the pan and cook for a further 1-2 min or until the prawns are cooked through – this is your smoky Spanish king prawn rice

While the prawns are cooking, combine the juice of 1/4 [1/2] lemon with the mayo and a pinch of salt and pepper in a small bowl – this is your lemon aioli

Squeeze the juice of 1/4 [1/2] lemon into the pan and give everything a good mix up

Cut the remaining lemon into wedges