1 The day before or in the morning for dinner, prepare your rice.
2 In a casserole dish suitable for the oven, melt your vegetables in olive oil with garlic and thyme, salt and pepper for 8 minutes gently covered. Preheat your oven to 180 °C (355°F) (gas mark 6).
3 Pour in your rice, stir, add turmeric and saffron, then after 2 minutes add water twice the volume of the rice. Season at boiling point, then cover and place in the oven for 25 minutes. After this time, remove it without uncovering and wait 10 minutes for the rice to swell, then fluff it with a fork while checking the seasoning. Transfer it to a bowl to cool.
4 In a frying pan with a little olive oil, sear your prawns for just 1 minute on each side, salt and pepper them, then place them on a plate. Pour a few drops of water to deglaze your pan and pour over the prawns.
5 When everything is cold, remove your baking tray from the oven and preheat it to 160 °C (320°F) (gas mark 5+).
6 On your board, remove the stems from your tomatoes, cut them in half lengthways, hollow them out keeping the seeds and juice (very little), salt and pepper. Place 4 tomato halves on the tray, fill with a spoon of rice, then 2 prawns and a little of the juice, and finally another spoon of rice. Place the other half on top, make 3 small slits on top and insert your garlic slivers. Arrange around the rendered tomato juice and other vegetables if you wish, such as new potatoes, courgettes, etc. Bake for 40 minutes, adding a little water from time to time. Serve on a beautiful plate or nice dishes and tell me what you think.
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