A simple but classic Basque dish prawns cooked in a spicy garlic oil served with tomato and oregano flavoured rice.
For the rice fry the onion in a sauce pan for 3-4 minutes until softened. Add the chicken stock, tomato purée, Oregano and rice. Stir, bring to the boil then cover and simmer on a low heat for 15-20 minutes until rice is cooked.
Heat oil in a large pan, add the prawns and peppers, fry for 2-3 minutes, until they turn pink. Stir in the Street Food Seasoning for the last 30 seconds.
Serve the prawns with lemon wedges and rice.