Boiled rice with peppers and prawns

Serves 4:

350 g rice

300 g  cleaned prawns

1 red bell pepper

1 yellow bell pepper
1 clove of garlic
1 tablespoon chopped parsley
4/6 tablespoons olive oil
Salt
pepper

Wash and clean the peppers and cut into dices or strips. Heat the oil in a large non-stick pan and gently fry the garlic for a few minutes. Remove the garlic, add the peppers, salt and pepper and cook over medium heat for about 10/15 minutes until the peppers soften. In the meantime, wash the prawns under running water, remove their head and carapace. With a toothpick or sharp knife make a small incision on the upper part of the body to remove the intestines, or black thread, which contains sand and makes the crustacean bitter. Once cleaned, dry the prawns with kitchen paper. When the peppers have softened, add the prawns and the chopped parsley, stir to blend well and cook for another 5 minutes. Turn off the heat and set aside. Boil the rice, drain it and toss it in the pan with the sauce. Adjust salt and pepper and serve immediately.