Recipe by @fanaticook: Dry rice with Jumbo prawns
RECIPE BY "Fanaticook"
Jose, Aragonese living in Madrid who, as he enjoys food, loves to share with everyone through the networks his passion for cooking and in particular signature rice dishes.
He loves to experiment with different ingredients and techniques to create unique recipes that surprise our palates.
In addition, he likes to stay updated on the latest culinary trends and cooking techniques to improve his skills and offer them in each publication, teaching his audience both his recipes and those new culinary techniques that he has learned.
Every week he publishes new recipes on his Instagram account, where rice dishes always have a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Follow and discover innovative recipes on their Instagram @fanaticook.
Preparation time: 19 minutes, Cooking time: 17 minutes, 2 People
INGREDIENTS:
| 800 ml seafood stock | Sofrito |
| Extra virgin olive oil | Salt flakes |
| Saffrón infusion | Splash of red vermouth |
TIME TO PERFORM EACH STEP
| 1- Open and mark the shrimp | 2 Minutes |
| 2- Add sofrito and vermouth | 6 Minutes |
| 3- Add the rice and nacaramos | 4 Minutes |
| 4- Añade el caldo y la infusión de azafrán | 2 Minutes |
| 5- Cook the rice | 17 Minutes |
| 6 - Let it rest and decorate | 5 Minutes |
| Total: | 35 Minutos |
STEP BY STEP
OPEN AND MARK 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.
Once opened, sauté the prawns and sear them in the paella pan with hot oil for a few minutes.
PREPARE THE SAUCE AND ADD THE RICE
With our jumbo shrimp ready, add the sofrito in the paella and pour the vermouth with it, stir it.
Shortly after, add the rice and cook for 2 minutes. Then add the broth.
ADD THE 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.
When you reach the last few minutes, add the shrimp back to the paella.
FINAL TOUCHES AND READY TO EAT
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.
Having followed these steps, you will have on your table a dry rice with XXL jumbo shrimp, we hope you can put the shrimp in your mouth, ¡arrocer@s!
TECHNICAL EQUIPMENT:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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