The rice with ?carabineros? (a kind of large prawns) is a typical Andalusian recipe. This dish is served throughout the year as a starter and is really easy to prepare.
Being based on rice, its energy intake is significant thanks to the presence of starch, and the prawns are rich in protein and low in fat.
- 4 good sized prawns
- 300 g round rice
- 1 large onion
- 1 teaspoon sweet paprika
- A little saffron
- 2 tomatoes
- Twice the volume used for rice in fish broth
- 1 glass of white wine
- 1 glass of brandy
- Virgin olive oil
- Step 1: Firstly, peel the prawns leaving the tail intact. Take away the heads and shells.
- Step 2: Place the removed heads and shells in a pan with olive oil and put them over medium heat until lightly browned.
- Step 3: Press lightly with a fork the browned heads and shells to loosen their juices in virgin olive oil and add the glass of brandy.
- Step 4: Wait for the alcohol to evaporate in the preparation and add paprika, stirring constantly.
- Step 5: Now add the tomatoes sliced in small cubes and saute for 5 minutes.
- Step 6: It’s time to add the fish stock and simmer for about 20 minutes to strain and reserve.
- Step 7: In a pan, fry in olive oil the chopped onion, then add 300 grams of rice with saffron and saute the mixture for 1 minute.
- Step 8: Now add the white wine to the preparation and wait to its evaporation, and add the previously reserved broth to cook for 18 minutes over low heat.
- Step 9: Make a cut to the prawns to remove the gut and grill them slightly.
- Step 10: To serve, place a bed of rice and the prawns on top as a decoration.
And what wine do we recommend? Despite its intense flavor, which could go well with a red wine, this is a perfect dish for a white, as we recommend today:
La Rioja Alta Gran Reserva 904 2001
Dinastía Vivanco Crianza 2009