Paprika prawns with black beans and rice

Ingredients

For 1 serving

• Shrimp150 g
• Cooked black beans120 g
• White rice50 g
• Bell peppers80 g
• Red onion30 g
• Paprika1 teaspoon
• Cilantro4 g
• Lime juiceto taste
• Extra virgin olive oil12 g
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Put a pan of water on to boil; when it boils, salt it and cook the rice over medium heat for 15 minutes, until tender; drain.
2. Meanwhile wash the peppers, remove the seeds and pith and cut into strips; peel and slice the red onion. Peel the prawns and remove the vein; rinse and drain the black beans.
3. In a frying pan heat the oil over medium heat and fry the onion and peppers with a pinch of salt for 6 minutes, until soft and lightly golden.
4. Add the prawns and paprika and cook for 3 minutes, stirring, until the prawns are pink and opaque; add the black beans and warm through for 2 minutes.
5. Turn off the heat, finish with the lime juice and torn coriander and serve with the rice.