Rice with caramote prawns

Rice with caramote prawns

Course: First dish, Main dish
Cuisine: Spanish
Keyword: rice, shellfish
Calories: 504.87kcal

Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
How to prepare rice with prawns in a wok and using a stock made with prawn shells as a broth.
Servings 4 serves


  • 240 g rice
  • 750 g caramote prawns
  • 2 clove garlic
  • ½ onion
  • ½ red pepper
  • 1 tomatoes
  • 2 leaves bay
  • 4 tbsp olive oil extra virgin
  • 700 g fumet prepared with the caramote prawns shells
  • salt
  • pepper
  • 1 pinch sugar

Step by step instructions

  • Clean the prawn tails, reserving the shells.
  • Season the tails and reserve.
  • Sauté the shells and heads in extra virgin olive oil.
  • Add two bay leaves and a liter of water, and cook to make a stock. Strain it and reserve it.
  • Sauté the sliced garlic cloves together with the onion and the red pepper, cut in julienne, and the tomato, grated and seasoned with salt and sugar in equal parts.
  • Once the sauce is done, add the rice and sauté it for one or two minutes.
  • Add 700 g of the stock prepared with the shells and bring to a boil.
  • When it starts to boil, add the prawns and cook, uncovered, for 17 minutes.
  • Remove from heat and let settle, covered, 5 minutes.


Calories: 504.87kcal | Carbohydrates: 54.94g | Protein: 31.23g | Fat: 16.83g | Saturated Fat: 2.34g | Trans Fat: 0.01g | Cholesterol: 236.25mg | Sodium: 2579.84mg | Potassium: 541.88mg | Fiber: 1.89g | Sugar: 2.15g | Vitamin A: 1030.31IU | Vitamin C: 36.08mg | Calcium: 144.81mg | Iron: 1.76mg

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