Preparation Time
60 minutes
Note
A recipe that combines the flavors of Mediterranean tradition with a touch of Cuban cuisine. This dish, with Spanish roots, retains the essence of peninsula-style rice — featuring its natural tomato sofrito — but is enhanced with a splash of dry wine and the touch of color from traditional Cuban yellow rice.
Ingredients
For the rice
- 3–4 tablespoons of olive oil
- 3 small cloves of garlic
- 1 green onion or regular onion
- 1 large tomato
- 279 g of round rice
- 700 ml of prawn broth
- 75 ml of white wine
- 1 teaspoon of food coloring
- Approximately 15 prawns
- Salt to taste
For the broth
- Shells and heads of the prawns (previously cleaned)
- 2 unpeeled cloves of garlic
- 75 g of onion
- 2 tablespoons of olive oil
- 1 teaspoon of whole black pepper
- 75 ml of brandy (optional)
To sauté the shrimp
- 4 tablespoons of olive oil
- Chopped scallions (also known as green onions in other countries)
- Salt to taste
Instructions
Preparation
- Sauté the prawns
Clean the shrimp, leaving them whole or cutting them into pieces if you prefer. In a pan, heat the oil with the chopped chives and a pinch of salt. Sauté the shrimp for a few minutes until they are cooked. Set aside.
2. Prepare the broth
- In a saucepan, heat the olive oil over medium-high heat. Add the unpeeled garlic, chopped onion, and peppercorns. Sauté for 2–3 minutes, then add the heads and shells of the prawns and crush them slightly to release their juices.
- Pour in the brandy, let the alcohol evaporate for a minute, and add the water. When it comes to a boil, remove any foam that forms, add salt, and cook covered over medium heat for 25 minutes.
- Strain the broth and keep it warm.
3. Prepare the rice
In a large saucepan or skillet over high heat, heat the oil and sauté the garlic and onion until they are translucent. Add the grated tomato (it is grated on the coarse side of the grater and added without straining or blending) and cook for about 4 minutes.
Add the white wine, the coloring, and the salt. Incorporate the rice and sauté it well to absorb the flavors for about 3 to 4 minutes.
Carefully pour in the hot broth and cook over medium-low heat, uncovered, stirring occasionally. If necessary, lower the heat further to prevent sticking. If it dries out too much, add more broth or a little water.
When the rice is ready, turn off the heat and cover it with a cloth for 4 minutes to let it rest.
4. Final assembly
Before serving, place the sautéed prawns on top with the young garlic.
Servings
3-4 people