Recipe by @fanaticook: Dry rice with Jumbo prawns
INGREDIENTS:
If you want to learn how to make a good saffron infusion, visit our blog post
Read moreShow lessSTEP BY STEP
1.- We open the shrimp
First of all, we have to open our jumbo shrimp, the easiest way is to take a kitchen knife and, from the bottom, from the tip of the head, stick the knife in and continue cutting vertically until you reach the end of the tail. Once cut, we can open the shrimp in two with our own hands.
2.- Sauté the shrimp
Once opened, sauté the prawns and sear them in the paella pan with hot oil for a few minutes.
3.- Add sofrito and vermouth
With our jumbo shrimp ready, add the sofrito in the paella and pour the vermouth with it, stir it.
4.- Add rice and pearls
Shortly after, add the rice and cook for 2 minutes. Then add the broth.
5.- Add the broth and saffron infusion and cook the rice.
Add the saffron infusion to the broth and let it cook for 16 minutes plus an extra minute for the sofrito.
6.- Add the shrimp
When you reach the last few minutes, add the shrimp back to the paella.
7.- Let it rest and decorate
When you have finished cooking the rice, add the flaked salt on the shrimp and mustard pearls and skin on the surface of the rice.
8.- Ready to eat
After following these steps, you’ll have on your table a dry rice with XXL jumbo prawn. We hope you can fit that prawn in your mouth — enjoy, rice lovers!
Fanaticook
Jose, an Aragonese based in Madrid, loves to share his passion for cooking with everyone through social media, especially his signature rice dishes.
He loves experimenting with different ingredients and techniques to create unique recipes that surprise our taste buds.
He also likes to stay up to date with the latest culinary trends and cooking techniques to improve his skills and share them in each post, teaching his audience both his own recipes and the new culinary techniques he has learned.
Every week he posts new recipes on his Instagram account, where rice dishes always receive a special mention.
"I hope you enjoy preparing and tasting them as much as I do"