400g Prawns (fresh and unshelled)
8 small shallots
4 cloves of garlic
300g black rice
1.5 litres of stock (powder or good cube is fine)
2 spring onions
2 small red chillies
Dice the shallots, quite small, and press the garlic. Fry both off in olive oil in a heavy bottom pan. When they are turning brown add the rice and stir in well. Add the stock and once it’s at a rolling boil, turn it down to a simmer. Keep an eye on it and stir gently occasionally.
Peel and de-vein the prawns – do this job next to running water, as it can get messy.
Zest the lemon, de-seed and finely chop the chilli, and pick the coriander.
Heat a saucepan of water. Drop in the prawns and cook with lid on for two minutes. Take a prawn out and cut into one of them to make sure it is cooked (if it’s not give it another 20 seconds).
After 30-35 minutes when the rice is cooked turn off the heat and taste for seasoning. Squeeze in the other half of lemon and add the spinach. Put a lid on the pan (keep the heat off) and leave for a minute. Take off the lid and fold the wilted spinach into the rice.
To serve lay a spoon full of the rice and spinach into a bowl or on a plate. Place a circle of prawns as in the picture. Garnish with the lemon zest that is left and the coriander.