Recipe: Bird's Tongue Pilaf Catalan Style

1 In an oven-safe pot pour 2 beautiful tablespoons of olive oil and once it is very hot place your prawn tails, salt and pepper, cook 1 minute on each side then remove them to a plate, leaving the remaining fat in your pot.

2 Preheat your oven to 180°(gas mark 6)

3 Add another tablespoon of olive oil to your pot and add all your vegetables, salt and let them sweat slowly covered for 10 minutes then add the bird's tongue pasta, moisten with 80cl (3.4 cups) of broth (if possible) or mineral water, add the turmeric, taste at boiling point, arrange your prawns on top, cover and put in the oven for 25 minutes, then remove it and leave covered for 10 minutes.

4 While this is cooking, arrange your olive slices* around your plates.

5 Uncover your pilaf, mold it in tall ring molds in each plate, top with your prawns and decorate with a small bunch of basil.
* I used small olives from Catalonia, which is where this recipe gets its name.
You can of course serve this pilaf cold as a composed salad