Rice with Prawns

Peel and finely chop 2 cloves of garlic.

If you want a milder flavor, remove the germ from the garlic; it isn't necessary, as the amount is small.

Peel and cut 100 g of onion into a brunoise.

Wash 80 g of yellow pepper and 80 g of green pepper, remove the seeds and cut them into a brunoise.

Pour extra virgin olive oil into a paella pan, just enough to cover the base. Sauté the garlic, onion and chopped peppers over low heat.

Before they take on color, add 50 g of tomato sauce, stir, season with salt and cook for a couple of minutes.

At this point you can stop the preparation and leave cooking the rice for the last moment.

This is useful for pool or beach days, to enjoy your free time and have a perfectly cooked rice.

Before continuing, measure the amount of stock needed.

Use the volume of the rice as a reference and use double that amount of fish stock.

If you use one glass of rice, use two glasses of stock.

Always set aside a little extra stock to adjust the doneness of the rice.

When you are ready to eat, heat the paella pan again and add 200 g of bomba rice to the sofrito.

Stir for a couple of minutes so the rice heats up, then pour in the fish stock or fumet.

If the fumet is homemade and unsalted, adjust the salt now.

If the fumet is not homemade, there is no need to add salt.

Cook over high heat for 7-8 minutes; lower to low heat and cook another 7-8 minutes. Place 8 prawns and 80 g of round green beans on top of the rice.

After 15 minutes, check the doneness of the rice and cook longer if needed. Remove the paella pan from the heat and let the rice rest before serving.

Section: what to serve with rice with prawns.

Serve the rice with prawns accompanied by lemon wedges and aioli.

The accompaniments are optional, but highly recommended.

Both accompaniments enhance the flavor of the rice.

Related recipe: soupy vegetable rice.

Reference link.

Reference link.

Related recipe: soupy chicken rice.

Reference link.

Reference link.