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Bring the fish broth to the boil. Add the prawns and cook, covered, for 2 minutes or until cooked through. Strain, reserving the broth. Keep the broth warm.
Shell half amount of cooked prawns, finely chop and set aside.
In a large saucepan, heat the olive oil. Cook the garlic, onion, tomatoes, parsley, paprika and saffron. Simmer for about 2 minutes. Stir in the rice and mix well to coat with the oil.
Brown the rice in olive oil for 3 minutes. Pour in the boiling hot fish broth and the chopped prawns. Bring to the boil and cook over a medium high heat, uncovered, for 5 minutes.
Lower the heat and simmer, covered, until the rice is tender, about 15-20 minutes.
Sprinkle the wine over the rice and cook over a high flame for a few seconds. Mound on a warm serving platter and pass with ali-oli sauce (a garlic and olive oil sauce).
Serve the fish and shellfish on a separate platter, garnished with lemon wedges.
1lb prawns, in their shells 450g
5cups fish broth 2 1/2pt/1.4l
1/2cup olive oil 1/4pt/140ml
4 garlic cloves, pureed
1 onion, finely chopped
2 tomatoes, peeled and chopped
2tbsp parsley, chopped
2tsp paprika
few strands saffron or pinch of powdered saffron (diluted & crushed in little hot
water)
2 1/2cups short-grain rice 18oz/500g
few drops dry white wine
2lb cooked fish and shellfish, for example, hake, halibut, swordfish or mussels 900g
lemon wedges for garnish
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