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1
Peel prawns and remove vein.
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2
Peel and chop garlic.
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3
Strip parsley from stalk and rough chopp.
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4
Keeping a few strigs for garnish.
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5
Heat one third of oil in a medium pan and add garlic, parsley, peeled prawns, salt and pepper.
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6
Cook stirring with slotted spoon, just until and prawn turn slightly pink.
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7
Pour in wine and stir trhoughly.
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8
Transfer the prawns to a bowl and set aside.
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9
Simmer liquid until it reduced by three-quarters, 2-3mintues.
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10
Add stock and 250ml of water to the liquid and heat to boiling.
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11
Keep this liquid simmering.
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12
Cook onion in half the remainig oil.
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13
Stir until soft but not brown.
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14
Add the rice to the pan and stir until shiny and coated with oil.
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15
Using a ladle pour in just enough of the simmering liquid to cover the rice.
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16
Simmer rice, stirring constantly until all liquid is aborbed, 3-5mins.
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17
Add more liquid just to cover rice and simmer, stirring until completely absorbed.
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18
Continue adding liquid to the rice in this way.
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19
Stir constantly and make sure all the liquid is absorbed before adding more.
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20
Test the rice from time to time towards the end of cooking to see if it cooked through.
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21
Stop adding liquid when the rice is tender nut firm to the bite (al dente).
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22
Add more water if necassary.
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23
Stir in prawns and remainig oil and season with Salt and pepper.
