Prawns Recipe
Gambas Mazambique - Marinated, dry rubbed and grilled prawns served with chimichurri, saffron aiöli over saffron rice
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Ingredients
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Prawns and Marinade
Method
Preparation and Cooking
- 1
Marinate the Prawns
In a large bowl, combine olive oil, minced garlic, paprika, cumin, salt, black pepper, and lemon juice. Add the prawns and toss to coat well. Cover and refrigerate for at least 30 minutes.
- 2
Prepare Chimichurri Sauce
In a small bowl, mix together chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and crushed red pepper flakes. Set aside.
- 3
Make Saffron Aioli
In a separate bowl, whisk together mayonnaise, saffron threads soaked in warm water, lemon juice, and garlic. Adjust seasoning with salt and pepper to taste.
- 4
Cook Saffron Rice
In a saucepan, bring water to a boil. Add rice, saffron threads, and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and liquid is absorbed.
- 5
Grill the Prawns
Preheat the grill or grill pan over medium-high heat. Thread the marinated prawns onto skewers and grill for about 2-3 minutes on each side until they turn pink and opaque.
- 6
Serve
Serve the grilled prawns over saffron rice, drizzled with chimichurri and saffron aioli.
