Recipe created by Emmanuelle de Casserole & Chocolat
- 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.
