Rice with caramote prawns
Calories: 504.87kcal
How to prepare rice with prawns in a wok and using a stock made with prawn shells as a broth.
Servings 4 serves
Ingredients
- 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.
Nutrition
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
