Creamy Seafood Rice
Heat the stock and passata together in a saucepan.
Heat the olive oil in a sauté pan and gently fry the onion for 5 minutes without colouring. Add the garlic and cook for 2 more minutes then stir in the rice. When it is well coated with the oil, add 2 ladles of the hot stock.
Cook, stirring occasionally, until most of the stock has been absorbed before adding the next 2 ladles. Continue in this way for around 15 minutes or until the rice is just tender.
Stir in the prawns and crème fraiche, then cover the pan and take off the heat to rest for 4 minutes.
Uncover the pan and season well with salt and pepper, then spoon into warm bowls. Scatter over the coriander and serve.