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Crusty Rice with Fresh Prawns
Preparation
Gently fry the shrimp with the squid or cuttlefish. Add the chopped garlic then the tomato. Then add the paprika, followed by the rice and the fish stock. Cook for 18 minutes, then leave to stand for one minute. Place a non-stick skillet on the heat with one tablespoon of the rice in it and leave until a crust forms on the bottom. Using two spatulas, turn it carefully then serve on a small dish decorated with squid ink. Add a few drops of parsley oil and serve. Repeat with the rest of the rice to make four small servings as part of a long menu.
1 hour
- 100 gr rice
- 300 ml fish stock
- 100 gr peeled shrimp
- 100 gr small squid or cuttlefish
- 2 garlic cloves
- 50 gr grated tomato
- 1 pinch of sweet Pimentón de La Vera
- Spanish extra virgin olive oil
- Saffron
- Squid ink
- Parsley oil
- 3.527 oz rice
- 10.684 fl. oz fish stock
- 3.527 oz peeled shrimp
- 3.527 oz small squid or cuttlefish
- 2 garlic cloves
- 1.764 oz grated tomato
- 1 pinch of sweet Pimentón de La Vera
- Spanish extra virgin olive oil
- Saffron
- Squid ink
- Parsley oil
- 0.49 cup rice
- 1.268 cup fish stock
- 0.49 cup peeled shrimp
- 0.49 cup small squid or cuttlefish
- 2 garlic cloves
- 0.26 cup grated tomato
- 1 pinch of sweet Pimentón de La Vera
- Spanish extra virgin olive oil
- Saffron
- Squid ink
- Parsley oil