A Greek Dish of Prawns and Rice

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Mrs Vedova of Salonika has given me careful directions for preparing this. She has made the dish with various types of rice, and thinks that it is best with a long-grain Patna rice, preferably the sort which has been parboiled. The ingredients are:


  • 1 kg ( lb) prawns
  • 350 g (12½


Chop the onion and fry it in the olive oil until it is brown. Add the tomato purée, wine, bay leaf and season with pepper. Keep the mixture over the heat for a few minutes more, stirring.

Meanwhile the prawns are boiled in plenty of salt water until they are cooked and ‘firm’. Peel them, discarding the debris into the cooking water, and put them aside. Strain the water, and then measure