Moroccan Langoustine Rice

Name: Moroccan Langoustine Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 cm fresh ginger, peeled and grated; Glug of vegetable or rapeseed oil; 3 spring onions, trimmed and chopped; 24 cooked langoustines; 200 g basmati rice; 1 bay leaf; 1 x 400 g tin of chickpeas, drained and rinsed; 4 tbsp crème fraîche; ½ lemon, juiced; Salt and pepper; 50 g butter; 2 tsp paprika; Handful of green beans, ends trimmed; 1 white onion, finely chopped; 2 cloves of garlic, finely chopped; ½ red chilli, thinly sliced; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground cumin

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

This is a great dish for a dinner party; it’s not too difficult to make and is almost a one-pot wonder. If you feel like you want something on the side, serve it with a big fresh salad. — Fenella Renwick

Ingredients

24 cooked langoustines
1 bay leaf
½ lemon, juiced

Africa
Morocco
Fish course
Dinner
Pescatarian
Mediterranean
Gluten-free

Method

Peel the cooked langoustines, then pop the shells in a large saucepan and the meat in the fridge for later. Cover the shells with at least twice as much water and add the bay leaf, lemon juice and a good grind of black pepper. Bring to the boil, turn the heat down and simmer with a lid on for at least 30 minutes to make a stock for your rice to cook in later. If you don’t have time to make lang