Smoky Spanish-Style King Prawns & Brown Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then 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

Peel and grate (don't chop!) your garlic

Drain your king prawns

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

Once hot, add your king prawns, ground smoked paprika and half the grated garlic (you'll use the rest later!) with a pinch of salt

Cook for 2-3 min or until the prawns are coloured and the garlic is fragrant

Squeeze your pouch[es] of cooked white long grain 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 or more pouches, pop them in together but increase the microwave cook time accordingly!

Dissolve your vegetable stock mix in 100ml [130ml] [170ml] boiled water

Once the garlic is fragrant, add your garden veg mix, cooked rice and vegetable stock to the pan

Cook for a further 2-3 min or until warmed through – this is your smoky Spanish-style king prawns & rice

Meanwhile, cut your lemon[s] into wedges

Combine a squeeze of lemon juice with your mayo, the remaining grated garlic (not a big garlic fan? Try using less!) with a pinch of salt and pepper – this is your lemon aioli

Add a squeeze of lemon juice into the pan and give everything a good mix up