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๐˜ˆ๐˜ฏ ๐˜ฆ๐˜ข๐˜ด๐˜บ, ๐˜ฉ๐˜ฆ๐˜ข๐˜ญ๐˜ต๐˜ฉ๐˜บ ๐˜ญ๐˜ถ๐˜ฏ๐˜ค๐˜ฉ ๐˜บ๐˜ฐ๐˜ถ ๐˜ค๐˜ข๐˜ฏ ๐˜ฎ๐˜ข๐˜ฌ๐˜ฆ ๐˜ต๐˜ฉ๐˜ฆ ๐˜ฏ๐˜ช๐˜จ๐˜ฉ๐˜ต ๐˜ฃ๐˜ฆ๐˜ง๐˜ฐ๐˜ณ๐˜ฆ ๐˜ข๐˜ฏ๐˜ฅ ๐˜ต๐˜ข๐˜ฌ๐˜ฆ ๐˜ต๐˜ฐ ๐˜ธ๐˜ฐ๐˜ณ๐˜ฌ! ๐Ÿ˜‹โฃ
โฃ
๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ (๐ฌ๐ž๐ซ๐ฏ๐ž๐ฌ ๐Ÿ)โฃ
2 tsp vegetable oilโฃ
1 red pepper sliced โฃ
ยฝ chopped onionโฃ
ยผ tsp turmeric โฃ
1ยฝ tsp tomato pasteโฃ
125g long grain rice, rinsedโฃ
400ml vegetable stockโฃ
150g king prawnsโฃ
1ยฝ tbsp Low-Cal Peri Peri Sauceโฃ


โฃ
๐Œ๐ž๐ญ๐ก๐จ๐โฃ
1. Heat the oil in a frying pan, then add the peppers and onion, and cook over a high heat for 3 minutes until softened. โฃ
2. Stir in the turmeric and tomato paste, cook for a few seconds then stir in the rice and stock. Bring to the boil, put the lid on and simmer for 15 minutes, stirring a few times as it cooks to a paella-type consistency, with a little sauce surrounding tender rice. Add a splash more water if needed.โฃ
3. Add the prawns and the peri peri sauce, turn the heat down, cover and cook for 4-5 minutes. โฃ

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