This Spanish Prawn Mellow Rice will awaken anybody’s taste buds with little effort in the kitchen. Indulge in some perfectly cooked prawns with the delicious taste of Spanish sweet paprika on the mellow and flavourful rice. Recipe by Spikyfork.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 400 gr fresh whole prawns
- 3 tbsp of olive oil
- 2 cloves of garlic
- 1/2 a medium brown onion
- ½ red pepper
- ½ green pepper
- 1 tsp of Spanish sweet paprika
- 2 tbsp of finely chopped tomato sauce
- 50ml of white wine
- 200gr of short grain rice
- 900ml of fish stock
- Fresh flat leaf parsley finely chopped
- Olive oil
- Salt and freshly grounded black pepper to taste
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Method
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1Start by reserving 4 whole prawns for later. Peel the rest of the prawns and keep the heads. On a casserole add 2 tbsp of olive oil and fry the prawn heads for about 3 minutes and then discard them. Add the finely chopped garlic to the pan and cook for about 3 minutes.
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2Add another tbsp of olive oil and incorporate the finely chopped onion and cook for another 5 minutes and then add the finely chopped peppers. Cook for 8 minutes and crack fresh black pepper to taste, salt and then mix in 1 heaped teaspoon of sweet paprika, sauté for 30 seconds and add the chopped tomato sauce cooking for another minute or so.
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3Pour the wine and cook until it evaporates. Sprinkle the rice into the pan and sauté for a good 2 to 3 minutes on medium high heat to toast it slightly. Pour the hot fish stock over the rice and mix every five minutes while it cooks on medium heat for a total of 15 minutes. Check that the rice is cooked and season to taste if it needs more salt.
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4Finally, add the previously salted peeled prawns to the casserole.
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5On a separate pan sear the whole prawns reserved before with some salt for about 5 minutes on each side.
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6When the peeled prawns have cooked, it’s time to remove the rice from the heat and plate it up.
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7Finish the dish with the whole cooked prawns and fresh parsley.
Cooks Tip:
For an overall enjoyable process from start to finish make yourself a Gilda, a quick and punchy pintxo to delight both the guests and the cook while the rice is cooking. Simply insert a toothpick through a pitted manzanila olive, a guindilla peppers, a folded anchovy and a last olive and you’ve got yourself the tastiest quickest pintxo ever!
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