- Rice320 Gram(s)
- Garlic2 Piece(s)2 cloves
- Olive oilPinch
- Tomatoes100 Milliliter(s)Crushed tomatoes
- Lady1 Piece(s)Red pepper
- Onion1 Piece(s)
- Saffron8 Piece(s)8 stands
- Prawns16 Piece(s)
- Broth of rice1 Liter(s)
- Carrot1 Piece(s)cutted
- Celery1 Piece(s)cutted
Making a good prawn rice or paella is above all a matter of practice and, at the level of ingredients, I consider that the fundamental thing is to have a good liquid to cook them. But rice with vegetables, meats or fish and seafood, it is very important to have a good homemade broth at hand to give them the best flavor, and with recipes like this you have it very very easy.
Prepare the fish stock
Thoroughly wash the prawns with cold water, peel and remove them head and throws both heads and shells in a pot.
Pour some olive oil and cook over medium heat. fry the shrimp shells for about 5 minutes, keep stirring until it gets brown . I like to use some kitchen tongs to split and squeeze the heads and thus make good use of all their juices.
Wash the vegetables you are going to use very carefully. In this recipe I have a carrot to which I have cut the end of the tail and a sprig of celery . Cut them each into 3 or 4 parts and put them in the pot.
Pour 1.5 liters of water along with a little salt and raise the heat to boil the mix.
When that happens, reduce the heat so that it is soft but continue bubbling and keep it boiling all together for 15 minutes with the pot covered.
When the shrimp broth is ready, strain it and set aside.
Hydrate the Lady (Pepper)
First of all put the lady (Pepper) to hydrate in a bowl to which you will pour very hot water (if it is boiling, better). You can open it a little to make it easier to hydrate. It will takes about 15 minutes, although if you leave it longer, nothing happens.
Then, when the Lady is hydrated remove the tail and seeds inside, and with a spoon scraping the inside meat and discard the skin.
Season the prawns
Put your container over medium heat, pour a little olive oil and cook the prawns for a minute on each side, just enough to brown a little. Reserve on a separate plate.
Peel and finely chop the garlic clove . Also chuck the onion and cut it.
Pour a little more oil , which almost covers the bottom, and over medium-low heat, add the garlic and onion with a little pinch of salt and cook until the onion begins to brown, it will take a little less than 10 minutes.
Add the minced lady’s meat (pepper) and keep on cooking 2 more minutes
Make the sauce
The shrimp broth is heating it so that it is practically boiling at the time of use.
Add the tomato and cook for 3 minutes, mixing it with all the stir-fry.
Put the saffron threads in a small microwave-safe container and put it in the microwave and give it about 10 or 15 seconds at full power. The strands should be crispy.
Crush the saffron threads a little with a mallet or crush them with a spoon and pour a little broth into the bowl . You will see that it turns yellow, that is all the dye we need.
Add the rice and stir with all the ingredients for 2 minutes.
Add shrimps and final steps of the prawn rice
Pour the already hot shrimp broth over it, then along with the dissolved saffron. Remove everything a little so that the rice is well distributed by the paella pan.
Turn the heat up to medium-high temperature and cook the rice for 8 minutes. Remember that it should not be removed at any time.
After that time reduce the heat so that it is soft and barely bubbling for 10-12 minutes more. When there are few minutes left to finish, try it: if there is practically no liquid left and it is still quite hard, add a little more hot water. If you notice that it is practically done, do not add more liquid and let the cooking time end.
Finally, you are almost ready place the prawns on top.
This shrimp rice recipe is simple and the rice is very tasty . The key is that you do not need to have a broth prepared in advance but with the own heads and shells of the prawns and some vegetables you will have it ready in just a few minutes and it will give the rice a great prawn flavor.