Go Back
+ servings
Rice with caramote prawns
Print Recipe
4 from 1 vote

Rice with caramote prawns

How to prepare a recipe of rice with caramote prawns in a wok and usin as stock a fumet made with the shells and heads of the prawns.
Prep Time20 mins
Cook Time20 mins
Total Time45 mins
Course: First dish, Main dish
Cuisine: Spanish
Keyword: rice, shellfish
Servings: 4 people
Calories: 652kcal

Ingredients

  • 240 g rice
  • 750 g caramote prawn
  • 2 garlic clove
  • ½ onion
  • ½ red pepper
  • 1 tomato
  • 2 leaves bay
  • 4 tbsps extra virgin olive oil
  • 700 g fumet made with the prawns heads and shells
  • salt
  • pepper
  • 1 pinch sugar

Instructions

  • Clean the prawns tails, setting aside the shells and heads.
  • Season the tails with salt and pepper and put aside.
  • Fry lightly the shells in extra virgin olive oil.
  • Add the filleted garlic cloves, the julienne onion and pepper, and the tomato, crushed and seasoned with sugar and the same amount of salt.
  • Once all is fried, add the rice and fry gently for 1-2 minutes.
  • Pour 700 g fumet over the rice and bring it to a boil.
  • Once it starts to boil, add the caramote prawns and let boil, uncovered, for 17 minutes.
  • Remove from the heat and let settle, covered, for 5 minutes.

Video

Notes

How to prepare a recipe of rice with caramote prawns in a wok and usin as stock a fumet made with the shells and heads of the prawns.

Nutrition

Calories: 652kcal | Carbohydrates: 56g | Protein: 54g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 349mg | Sodium: 1431mg | Potassium: 826mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 38mg | Calcium: 10mg | Iron: 0.5mg