Serves 1
Directions
- 1Remove the heads from the prawns, then peel and devein them.
- 2Pour a drizzle of olive oil into a casserole dish.
- 3Add the prawn heads and sauté, crushing them to release their juices.
- 4Strain the oil and set aside.
- 5Add minced garlic and a bay leaf to the oil.
- 6When the garlic starts to sizzle, add chopped onion, a little salt, and let it cook for 10 minutes.
- 7Add the cuttlefish and mix.
- 8Add tomato concentrate and meat from the ñora pepper, then mix.
- 9Add crushed tomato, then mix.
- 10Add the rice mixed with powdered saffron and stir for a couple of minutes.
- 11Pour in a couple of ladles of hot fish or seafood stock and stir.
- 12Continue adding ladles of stock little by little as the rice needs it.
- 13Cook over medium heat for 18 minutes, stirring occasionally.
- 14Halfway through cooking, remove the bay leaf.
- 15A couple of minutes before the end, add the prawns and stir.
- 16Serve to the center of the table.
Ingredients
- 14 gambas rojas
- 1 ajo
- 1 hoja de laurel
- 0.5 cebolla
- 400 g chipirones
- 1 cucharada tomate concentrado
- 1 cucharada carne de ñora
- 1 cucharada tomate triturado
- 150 g arroz carnaroli
- 1 litro caldo de pescado o marisco
- aceite de oliva virgen extra
- sal
- pinch azafrán en polvo
Equipment
casserolestrainerladle
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