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Denia red prawn rice

by Sergio Sierra
El Portal, Spain
 

In Spain, rice is a religion. It is everywhere. I love to prepare rice close to Paella – dry, tense, with a lot of flavour, taste, and structure. You need to try it!

Denia red prawn rice

  • STARTER
    4 PERS.
  • timing
    1H16
  • preparation time
    1H
  • Cooking time
    16MIN

INGREDIENTS

FISH BROTH
2 red tomatoes
2 cloves of garlic (minced, chopped)
1 spicy red pepper
16 strands of saffron
500g whitebait
1.5L mineral water
100g olive oil
150g seawater

SALMORRETA (BASE SAUCE)
2 cloves of garlic
2 red tomatoes
4 spicy red peppers
100ml olive oil

OTHER INGREDIENTS
480g Senia rice (D.O. Valencia)
12 red prawns from Denia
Fine salt, to taste
 

RECIPE DEVELOPMENT

1 — FISH BROTH
Put the olive oil in a pot, add the minced garlic. Once golden, add the spicy red peppers and the tomato cut into quarters. Let fry for 15 minutes. Add the whitebait and cook for another 10 minutes. Add the dried saffron, mineral water and seawater, let it cook over very low heat for 45 minutes. Cover and let the broth rest covered for 1 hour, then strain.

2 — SALMORRETA
Roast the tomatoes in the oven. Fry the garlic and spicy red pepper in the olive oil. Once they are fried, add the roasted tomato and let cook over low heat for 30 minutes. Blend, strain and reserve.

3 — RICE
Let the Denia red prawns cook in their shells for 15 seconds on each side. Remove the prawns from the heat. Add the salmorreta and rice. Sauté for 2 minutes and moisten with the hot fish broth. Cook over high heat for 8 minutes. Add a bit of salt and cook for 6 more minutes over a low heat. Add the red prawns and cook for 2 more minutes.

SERVING INSTRUCTIONS
Serve the rice in a deep plate with the red prawns on top.
 

The versatility and depth of Krug Grande Cuvée 170ème Édition make it a sumptuous match for all the flavours in this dish.
 
Krug Grande Cuvée
Krug Grande Cuvée
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