Rice with prawns

Ingredients

• 600 gfresh prawns
• 370 g (2 cups)large-grain rice
• 1 largered onion, finely chopped
• 2 clovesgarlic, crushed
• 1red pepper, cut into strips
• 1carrot, cut into small dice
• 100 ggreen peas
• 3tomatoes, peeled and blended into a purée
• 120 ml (½ cup), optionalchicha de jora
• 240 ml (1 cup)fish or seafood stock
• 120 ml (½ cup)pale beer
• 3 tablespoonsground yellow chilli
• 2 tablespoonsground panca chilli
• 1 sprigfresh coriander, chopped
• 45 ml (3 tablespoons)vegetable oil
• to tastesalt and pepper
• to tastefresh coriander leaves
• to tastelemon wedges
• to tastesalsa criolla

Instructions

1. 1

   Prepare the prawns

   Wash and peel the prawns, leaving the tails on if you want to use them for decoration. Set the shells aside to add flavour to the stock.

2. 2

   Cook the base

   Heat the oil in a large pan and cook the onion until translucent. Add the garlic, yellow chilli and panca chilli, then cook over a medium heat until the mixture is concentrated.

3. 3

   Add the tomatoes

   Stir in the tomato purée and cook for a few minutes, until the base is deeper in colour and thickened.

4. 4

   Add the vegetables

   Mix in the carrot, peas and red pepper so they are coated in the seasoned base.

5. 5

   Deglaze the pan

   Pour in the beer and, if using, the chicha de jora. Bring to the boil so the alcohol evaporates and the flavour remains.

6. 6

   Stir in the rice

   Add the rice, rinsed beforehand, and stir until it is coated with the flavours in the pan.

7. 7

   Cook with stock

   Pour in the fish stock and adjust the salt and pepper. Cook over a medium heat until the rice is nearly done.

8. 8

   Add the prawns

   When there are 10 minutes left of the cooking time, add the prawns and mix gently.

9. 9

   Finish and rest

   Stir in chopped coriander to taste and leave the rice to rest for a few minutes before serving.

What is Peruvian rice with prawns?

This is a Peruvian rice dish built around prawns, vegetables and a seasoned tomato base. Its combination of seafood, rice and chilli is at home in Peruvian cooking, and this version uses beer and optional chicha de jora for added savoury depth.

The method develops the flavour in stages: first the onion and chillies, then the tomato and vegetables, before the rice cooks in stock. Adding the prawns near the end helps keep them tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

Rice is the main source of carbohydrate, while the oil contributes much of the fat and the prawns provide protein. Serve with salsa criolla or another fresh vegetable accompaniment to add contrast to the rice and seafood.

Build a flavourful base

Onion and garlic: cook the onion until translucent before adding the garlic and chillies. Let the mixture cook until concentrated, rather than rushing straight to the liquid ingredients.

Tomato and chillies: the tomato purée thickens the base, while yellow chilli and panca chilli give it its characteristic Peruvian seasoning. Stir well so the rice can pick up the flavour throughout.

Choose and prepare the prawns

Fresh prawns: peel them before cooking and reserve the shells as the recipe suggests, to reinforce the stock if desired. Leaving the tails on is optional and mainly useful for presentation.

Timing: add the prawns only when about 10 minutes of cooking remain. Stir gently so they are distributed through the rice without being broken up.

Get the rice texture right

Rinse first: the method calls for rinsing the rice before it goes into the pan. Drain it well, then stir it through the base so the grains are coated.

Check doneness: cook until the rice is nearly done before adding the prawns, then let the final cooking time bring both components to the finish. Rest the dish for a few minutes before serving.

Use the beer and chicha

Beer: pour it in after the vegetables and bring the mixture to the boil. This lets the alcohol evaporate while leaving its flavour in the base.

Chicha de jora: this ingredient is optional, so the dish can be made without it. Add it with the beer if using, and let the liquid boil as directed.

Serve it with fresh accompaniments

Coriander: chopped fresh coriander goes into the rice at the end, while extra leaves can be scattered over each serving. Add it to taste for a fresh finish.

Lemon and salsa criolla: serve the rice with lemon wedges and salsa criolla on the side. Their bright, sharp flavours offer a contrast to the rich, seasoned rice.

Recipe notes & tips

• Keep the prawn shells to add extra flavour to the stock.
• Chop the onion finely so it softens evenly in the base.
• Stir the rice through the seasoning before adding the stock.
• Add the prawns when 10 minutes remain, as directed, to avoid cooking them from the start.
• Rest the finished rice for a few minutes before serving.
• Offer lemon wedges and salsa criolla at the table.

Variations

• Skip the chicha: leave it out if unavailable or unwanted.
• Use shellfish stock: choose seafood stock in place of fish stock for a more pronounced seafood flavour.
• Adjust the chilli: use less ground chilli for a milder dish.
• Add more coriander: serve extra fresh leaves alongside the rice.
• Change the garnish: serve with lemon wedges, salsa criolla, or both.

Common mistakes to avoid

• Adding prawns too early: they may become overcooked; add them when 10 minutes remain.
• Skipping the rice rinse: rinse it before adding it to the pan, as the method specifies.
• Under-cooking the base: let the onion, garlic and chillies cook until concentrated before adding the tomato.
• Adding the prawns roughly: stir them in gently to keep them intact.
• Serving straight away: allow the rice to rest for a few minutes before serving.

How to store

Refrigerate leftovers promptly in a covered container and eat within 1–2 days. Reheat until piping hot throughout, adding a small splash of water or stock if the rice seems dry; avoid reheating more than once.

Frequently asked questions