I absolutely love this one-pot dish after a long day at the office. It’s quick to make, full of flavour, and just the kind of meal that feels both comforting and exciting — with enough time left over for a family movie and a glass of wine.

Juicy pineapple brings a hint of natural sweetness, perfectly balanced by a little spicy kick from the aromatic Thai spices. Crunchy toasted cashews add richness and texture, while tender prawns and calamari soak up all that bold, beautiful flavour. It’s colourful, fresh, and feels a little bit special — even though it’s on the table in just 30 minutes.

This is a weeknight favourite in our house: no fuss, full of flavour, and always a crowd-pleaser.

SERVES 4 | PREP TIME 5 MIN | COOKING TIME 20 MIN

Ingredients

• 1 packet of From Basque with Love Thai pineapple rice
• 400 g calamari rings
• 400 g peeled prawns
• 2 tbsp vegetable oil
• Fish sauce, to taste
• Fresh chilli, coriander & lime wedges, to serve

Method

1. Heat 1 tablespoon of vegetable oil in a large (30cm), heavy-based saucepan or casserole dish over medium-high heat. Add the prawns and cook for 1 minute on each side, or until just pink. Remove and set aside.
   
2. Add another 1 tablespoon of oil to the pan and cook the calamari for 1 minute, turning once.
   
3. Add the contents of the packet and fry for 1 minute, stirring to coat the grains in the oil and spices.
   
4. Add 3½ cups of water or fish stock and cook uncovered over medium to medium-high heat for 15–20 minutes, or until the water has been absorbed and the rice is tender.
   
5. Return the prawns to the pan and add a dash of fish sauce to taste for extra depth of flavour.
   
6. Serve warm, sprinkled with fresh coriander, lime and sliced red chilli (optional).