for 4 people
Price : average
Preparation : 15 minutes
Resting time : 30 minutes
Cooking time : 20 minutes
Roast the peppers in the oven until they start to change colour.
Set them aside in a tied plastic bag for 30 minutes.
After the 30 minutes, peel the peppers and cut them into strips.
Chop the onion, likewise into strips, and add to a non stick pan with 2 tablespoons of olive oil.
Add the peppers, salt and pepper, then cook over a medium heat for 20 minutes.
Cook the rice in a saucepan according to the instructions on the packet.
Then heat your steel pan with 2 tablespoons of olive oil and add the prawns, the grated garlic, the paprika and the Espelette pepper.
Season with salt and pepper.
Heat the whisky in a small saucepan, light the whisky with a match and immediately pour over immediately pour over your prawns.
Sprinkle over the coriander leaves and serve with the peppers and rice.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.