king prawns

Try our version of paella, made with a combination of meat and seafood. With king prawns, mussels, chorizo and chicken, every forkful is a treat that's reminiscent of Spanish holidays

Paella mixta

can chopped tomatoes

chicken stock

smoked paprika

saffron

onion

garlic

olive oil

paella rice

skinless, boneless chicken thighs,

chorizo

frozen peas

raw king prawns, peeled if you like

mussels

lemon

Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a> for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.

Put the onion and garlic in a large ovenproof frying pan or <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.

Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don&rsquo;t cover the pan).

Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they&rsquo;re standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until&nbsp;the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.

A very stylish way of cooking and presenting king prawns

King prawns in saffron almond sauce

prawns

vegetable oil

cashews

blanched almond

ghee

bay leaf

green cardamom pods, crushed

ginger

green chilli

turmeric

150-300 milliliters/¼-½ pt fish stock

golden caster sugar

tbsp single cream

garam masala

½ tsp ground white pepper

tbsp Greek yogurt

green cardamom pods

cumin seeds

Make the sauce. Tip the cashews and almonds into a saucepan and just cover with cold water. Boil gently for 20 minutes until slightly softened. Tip the nuts and water into a food processor and blend.

Heat the ghee or butter in a heavy saucepan, add the bay leaf, cardamoms and onion and fry for 8-10 minutes until golden. Add the ginger and chilli and fry for a minute until fragrant. Add the turmeric and fry until the onion turns yellow, which should take another minute. Now stir in the nut purée and cook the paste carefully, stirring regularly until yellow. Pour in 150ml of the fish stock and simmer for 2-3 minutes. As the sauce turns glossy, add the infused saffron, sugar and cream, sprinkle in the garam masala and season with salt. Simmer for a few more minutes. The sauce should be too thick to pour, but thin enough to spoon, so you may need to dilute it with more fish stock. (The sauce can be made up to an hour ahead.)

Tip the prawns into a bowl, and mix in a sprinkling of salt and all the ingredients for the first marinade. If this looks dry, add a drop of water. Set aside for 10 minutes. Heat the oil in a large pan and sear the prawns for 20 seconds so they curl up. Remove and set aside to cool.

Mix ingredients together for the second marinade, toss prawns in it (they can be left for up to 1 hour).

Preheat the oven to fan 180C/conventional 200C/gas 6. Pierce a long wooden skewer through the tail of each prawn and thread it through to the tip of the head. Prop the skewers on a roasting tray and roast for 6-8 minutes until lightly charred. Meanwhile, reheat the sauce and add more stock if it is too thick. Serve the prawns on a large plate in a pool of sauce for people to help themselves, with the extra sauce and pilau rice in bowls.

James Martin's Asian soup combines a fragrant broth with fish, seafood and light noodles, topped with strong herbs

Hot & sour fish soup

coriander seeds

rice noodles

tbsp fish sauce

red chillies

raw, tail-on tiger prawns

200 grams/7 ounces skinless salmon fillet

spring onions

coriander leaves

mint leaves

limes

Put the coriander seeds and galangal or ginger in a saucepan. Pour in the stock, bring to the boil, then simmer gently for 5 mins. Leave to stand for 10 mins.

Meanwhile, cook the noodles following pack instructions. Drain and keep warm. Return stock to the boil. Add the fish sauce, chillies and garlic, reduce the heat and simmer for 2 mins. Add the prawns and salmon, return to a simmer and cook gently for about 5 mins until both are firm and cooked. Add the spring onions, herbs and lime juice, to taste.

Divide the noodles between soup bowls. Using a slotted spoon, lift out the prawns and fish, and place on the noodles. Season the hot stock, pour into the bowls and serve with Spring rolls on the side.

Enjoy an impressive homemade Thai tom yum soup that's healthy and easy to make – it's vibrant, fresh and full of flavour

Tom yum soup with prawns

onions, roughly chopped

tomatoes, roughly chopped

red chilli, sliced

galangal,

lemongrass stalks, bashed

chicken stock cube

oyster mushrooms, sliced

lime leaves

tsp fish sauce

lime juice

Thai coconut milk

tbsp Thai chilli jam (optional)

coriander,

Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.

Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.

Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.

Our delicious chilli, prawn and garlic linguine recipe is elegant enough for a dinner party but light enough to be enjoyed for dinner during the week

Chilli prawn linguine

linguine pasta

sugar snap peas, trimmed

garlic cloves, finely chopped

red chilli, deseeded and finely chopped

prawns,

cherry tomatoes, halved

basil leaves

salad

tbsp virtually fat-free fromage frais

To make the dressing, mix 2 tbsp virtually fat-free fromage frais, the grated zest and juice of 2 limes and 2 tsp golden caster sugar in a small bowl and season with salt and pepper. Set aside.

Cook 280g linguine pasta according to the packet instructions. Add 200g trimmed sugar snap peas for the last minute or so of cooking time.

Meanwhile, heat 2 tbsp olive oil in a wok or big frying pan, toss in 2 finely chopped large garlic cloves and 1 deseeded and finely chopped large red chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown.

Tip in 24 peeled raw king prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Add 12 halved cherry tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften.

Drain the linguine pasta and sugar snap peas well, then toss into the prawn mixture.

Tear in a handful of basil leaves, stir, and season with salt and pepper.

Serve with mixed salad leaves drizzled with the lime dressing, and warm crusty white bread.

This Thai noodle stir-fry is a winning dish the world over. Don't limit your experience to takeaway versions, this one is easy as.

Pad Thai

40.00 ml dried shrimp (see top tips)

dried rice stick noodles

40.00 ml grated palm sugar

48.80 gm fish sauce

peanut oil

green king prawns, peeled with tails intact, cleaned

garlic,

spring onions, thinly sliced, plus extra, to serve

eggs,

30.00 ml Chinese pickled radish,(see top tips) finely chopped

50.00 ml finely chopped roasted peanuts,

165.00 ml bean sprouts,

chilli flakes, to serve

Coriander sprigs, to serve

Lime cheeks, to serve

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5348771529001-5605379984001

Make one of Kerala’s staple dishes – malabar prawns, a speciality of the South Indian coast. They're quick and easy to prepare and full of distinct flavours

Malabar prawns

raw king prawns

Kashmiri chilli powder

lemon juice

curry leaves

green chillies

tsp black pepper

fresh coconut

coriander

Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.

Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.

Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.

Make this easy Asian-inspired dish in just 30 minutes. It's healthy and low in calories but big on flavour, making it perfect for a speedy family supper

Prawn fried rice

long-grain brown rice

mangetout

1½ tbsp rapeseed oil

eggs

tsp sesame seeds

tbsp low-salt soy sauce

rice wine vinegar

Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice.

Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry the onion for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and vinegar, then finish with the spring onions scattered over.

Enjoy a prawn noodle salad for a quick and easy dinner. With punchy miso and ginger flavours, it’s low in fat and calories and takes just 15 minutes to make

Miso & ginger prawn noodle salad

medium egg noodles (about 3 nests)

edamame

tsp sesame oil

carrot,

deseeded,

spring onion, sliced

sugar snap peas, halved if you like

red chilli, sliced (deseeded if you prefer less heat)

sesame seeds

tbsp ginger

garlic cloves, crushed

tbsp white miso paste

tbsp sesame oil

tbsp dark soy sauce

rice vinegar

tsp honey

Cook the noodles following pack instructions, adding the edamame for the last 2-3 mins of the cooking time. Drain in a colander, rinse with cold running water, and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss to prevent sticking. Leave to cool.

Meanwhile, tip all the dressing ingredients into a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, and serve immediately.

Impress your family and friends this summer with this healthy and refreshing Vietnamese prawn salad.

Vietnamese prawn salad

rice vermicelli

(80 milliliters) seasoned rice vinegar

caster sugar

garlic clove

red chillies, seeds removed, thinly sliced

fish sauce

Lebanese cucumber

mint

king prawns, peeled, deveined, tails intact

cashews, toasted, roughly chopped

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Top 10 king prawns recipes from across the web

The most viewed king prawns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paella mixta

King prawns in saffron almond sauce

Hot & sour fish soup

Tom yum soup with prawns

Chilli prawn linguine

Pad Thai

Malabar prawns

Prawn fried rice

Miso & ginger prawn noodle salad

Vietnamese prawn salad

Top 10 king prawns recipes from across the web

The most viewed king prawns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paella mixta

King prawns in saffron almond sauce

Hot & sour fish soup

Tom yum soup with prawns

Chilli prawn linguine

Pad Thai

Malabar prawns

Prawn fried rice

Miso & ginger prawn noodle salad

Vietnamese prawn salad

The most viewed king prawns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine