Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1/4 tsp salt and 1 tsp oil or butter to a boil. Add rice, stir once, reduce heat to low, cover and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork before serving.

Salad

Assemble salad

In a bowl combine mixed salad leaves, halved cherry tomatoes and sliced cucumber. Whisk 1 tbsp olive oil with 1 tsp lemon juice (or vinegar), 1/8 tsp salt and 1/8 tsp black pepper; drizzle over salad and toss gently. Keep chilled until serving.

Prawns & sauce

Prepare prawns

Pat prawns dry with paper towels and season lightly with 1/4 tsp of the salt and 1/4 tsp of the black pepper.

Sauté vegetables

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add sliced onions and peppers and a pinch of salt. Sauté, stirring occasionally, for 4–5 minutes until softened and edges begin to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze and build sauce

If using, pour 2 tbs white wine into the pan to deglaze, scraping any brown bits from the bottom. Let it reduce for 1 minute. Stir in 1 cup crushed tomatoes and 1 tsp tomato paste. Add 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 1/4 tsp salt (remaining) and 1/4 tsp black pepper. Add 1/4 tsp sugar to balance acidity. Bring sauce to a gentle simmer and cook for 4–6 minutes to thicken slightly.

Cook prawns

Push the sauce to make a small well or spoon it around the pan and add the seasoned prawns in a single layer. Cook prawns for 1.5–2 minutes per side (depending on size) until pink and opaque and just cooked through. Do not overcook. Stir prawns into the sauce to coat and heat through for another 30 seconds.

Finish and garnish

Turn off heat and stir in 1 tsp fresh lemon juice and chopped parsley (2 tbs). Adjust seasoning to taste with additional salt, pepper or a pinch more sugar if needed. Let rest 1 minute.

Serve

Plate a portion of the cooked rice, spoon the prawns and pepper-tomato sauce alongside or over the rice. Serve with the dressed salad on the side and lemon wedges if desired.