Rice with prawns
If you want to make rice this weekend without giving yourself a headache and have it turn out perfect the first time, this is your recipe.
Ingredients
For the salmorreta:
- 2 cloves of garlic
- 50 ml of oil
- 250 g of crushed tomatoes
- 1 teaspoon of paprika
For the shrimp oil:
- 100 ml of oil
- the heads of the prawns
For the rice:
- 12 prawns
- 1 cleaned squid cut into pieces
- 300 g of rice
For the fritada:
- 1 clove of garlic
- ½ chopped leek
- 1 bunch of fresh garlic shoots
- 1 zucchini cut into small squares
- A few strands of saffron
- ½ glass of white wine
- 1 teaspoon of sweet paprika
- 4 tablespoons of grated natural tomato
For the aioli:
- 200 ml of olive oil
- 1 egg
- a pinch of salt
- half a teaspoon of white wine vinegar
- 1 clove of garlic
Preparation
- For the salmorreta, we sauté everything until it is very thick (it should be almost like a paste).
- Peel the prawns. Reserve 8 whole prawns and chop the rest.
- For the shrimp oil, in a saucepan, let the shrimp heads confit in the oil over low heat for 10 minutes. Strain.
- In the paella pan, sauté half a clove of chopped garlic with the vegetables in the oil from the shrimp. When they're ready, remove the sides and add the chopped squid.
- Once it's ready, make a well in the center and add the paprika, crushed tomatoes, and salmorreta. Let it sauté well.
- Add the saffron dissolved in the white wine. Stir a few times and add the rice. Sauté over medium-low heat for 5 minutes. Then add the piping hot broth. Adjust the salt and simmer over medium-low heat.
- When the broth has almost evaporated, turn off the heat. Divide the chopped prawns and chopped garlic. Place the whole prawns in the center. Cover with aluminum foil and let stand for 5 minutes.
- Meanwhile, we prepare the aioli with all the ingredients. Garnish with a little aioli and enjoy!
