30 December 2012,22:33 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Put the prawn heads, shells and tails in a large saucepan with half of the onion, half the celery, the wine and 1 litre (35 oz / 4 cups) water.
  • Bring to the boil, then reduce the heat and simmer for 20 minutes. Strain through a fine sieve, reserving the prawn stock.
  • Heat the oil in a large, wide saucepan and cook the sausage for 5 minutes, or until browned. Remove from the pan with a slotted spoon and set aside.
  • Add the remaining onion and celery, and the red capsicum to the pan and cook, stirring occasionally, for 5 minutes.
  • Add the tomatoes, cayenne pepper, dried herbs and ½ teaspoon freshly ground black pepper and bring to the boil.
  • Reduce the heat and simmer, covered, for 10 minutes. Return the sausage to the pan and add the rice and prawn stock.
  • Bring back to the boil, reduce the heat and simmer, covered, for 25 minutes, or until almost all the liquid has been absorbed and the rice is tender.
  • Add the prawns and stir through gently. Cover and cook for another 5 minutes, or until the prawns are pink and cooked through.


  • 1 kg raw large prawns (shrimp), peeled and deveined, heads, shells and tails reserved
  • 2 small onions, chopped
  • 2 celery stalks, chopped
  • 250 ml dry white wine
  • 3 tablespoons cooking oil
  • 200 grams chorizo or spicy sausage, chopped
  • 1 red capsicum (pepper), chopped
  • 400 grams tin chopped tomatoes
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 400 grams long-grain rice

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