# Ingredientes:
→ Seafood
01 - 400 g raw prawns, peeled and deveined
02 - 2 tablespoons olive oil
03 - 4 garlic cloves, thinly sliced
→ Vegetables & Aromatics
04 - 1 small onion, finely chopped
05 - 1 cup frozen peas, or fresh if available
06 - Zest of 1 lemon
07 - 2 tablespoons fresh parsley, chopped
→ Rice & Seasoning
08 - 1 ½ cups long-grain or basmati rice
09 - 3 cups vegetable or seafood broth, warm
10 - ½ teaspoon smoked paprika
11 - Salt and black pepper, to taste
12 - Juice of ½ lemon
# Instrucciones:
01 - Rinse rice in cold water until the water runs clear. Set aside.
02 - Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add prawns and cook for 1–2 minutes per side until just pink. Remove and set aside.
03 - In the same pan, add the remaining olive oil and sauté garlic for 30 seconds until fragrant.
04 - Add chopped onion and cook for 3–4 minutes until soft and translucent.
05 - Stir in the rice and smoked paprika; cook for 1–2 minutes, toasting the rice lightly.
06 - Pour in the warm broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
07 - Add peas and continue to cook covered for another 8–10 minutes until rice is tender and liquid is absorbed.
08 - Return the prawns to the pan and gently stir to combine. Cook uncovered for 1–2 minutes to reheat.
09 - Turn off the heat, add lemon juice and zest, and sprinkle with fresh parsley. Let rest 5 minutes before serving.
