31 December 2012,04:23 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a large saucepan over low heat. Cook the onion, garlic, capsicum and bacon for 5 minutes, or until soft. Stir in the herbs and spices. Season.
  • Add the sherry and cook until evaporated, then add the stock and 500 ml water. Bring to the boil. Add the rice and bay leaves, reduce the heat and simmer, covered, for 20 minutes.
  • Add the tomato and okra. Simmer, covered, for 20-25 minutes. Stir in the prawns and parsley and simmer for 5 minutes, or until the prawns are cooked through.


  • 2 tablespoons Cooking oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 red capsicum (pepper), chopped
  • 4 bacon slices, chopped
  • 1½ teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 3 tablespoons sherry
  • 1 litre fish stock
  • 100 grams long-grain rice
  • 2 bay leaves
  • 400 grams tin chopped tomatoes
  • 150 grams okra, thinly sliced
  • 850 grams raw medium prawns (shrimp), peeled and deveined
  • 3 tablespoons finely chopped flat-leaf (Italian) parsley

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