Moroccan Langoustine Rice

Name: Moroccan Langoustine Rice
Yield: Serves 4
Cuisine: Morocco
Ingredients: 4 tbsp crème frâiche; 3 spring onions, trimmed and chopped; glug of vegetable or rapeseed oil; 50 g butter; 1 white onion, finely chopped; juice of ½ lemon; 1 tsp turmeric; 1 bay leaf; salt and pepper; 1 tsp ground cumin; 1 cm fresh ginger, peeled and grated; 1 tsp ground coriander; 2 tsp paprika; 1 x 400 g tin chickpeas, drained and rinsed; 24 cooked langoustines; 2 garlic cloves, finely chopped; ½ red chilli, thinly sliced; 200 g basmati rice; handful of green beans, ends trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

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.

Ingredients

24 cooked langoustines
1 bay leaf
juice of ½ lemon

Africa
Morocco
Dinner
Pescatarian
Spicy
Mediterranean
Gluten-free

Method

Peel your langoustines and pop the shells in a large saucepan and the meat in the fridge for later. Cover the shells over with at least twice as much water, and add your bay leaf, lemon juice and a good grind of 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.