Shelled and deveined prawns, 1 cup
Rice 1 and 1/4 cup (arborio)
Stock (1/2 cup), stock from the prawn shells is best.
Garlic 6 cloves
Olive oil 2 tbsp
Saffron 1/2 tsp
Bay leaf, one
Butter 2 tbsp.
Soak rice and set aside for 10 minutes. Chop onion and garlic. Heat olive oil in a frying pan and add peeled chopped garlic, onion and bay leaf. Fry till translucent. Add prawn, salt and pepper and fry till the prawn turns translucent. Add the rice and stock and adjust the water. Stir when nearly cooked and add saffron and butter.
Variants: Add 1/2 cup of white wine. Substitute 1 tbsp tomato puree instead of saffron.