Rice salad with prawns

4 pers.

10min

50min

Ingredients

– 400 g round rice

– 16 prawns

– 3 sachets ARIAKÉ shellfish broth

– 2 large, ripe tomatoes

– 1 preserved lemon

– 1 teaspoon tomato paste

– 1 teaspoon Pimenton de la Vera (or piment d’Espelette)

– 2 cloves garlic

– salt and pepper

– olive oil

To prepare the shellfish stock, pour 1.2 liters of water into a pot. Add the shellfish broth sachets and bring to the boil. Reduce heat to low.
Peel, degerm and crush the garlic cloves. Peel tomatoes. Remove stalks. Remove seeds and grate.
Pour a generous drizzle of olive oil into a paella pan. Add crushed garlic, Pimentons de la Vera and tomato paste.Fry for 5 min over medium heat. Add the rice and grated tomatoes, mix well and sauté for a further 5 minutes over medium heat.
Add the shellfish stock. Add salt and pepper to taste. Bring to the boil and cook over high heat for 15 min.
Preheat oven to 150°, then bake for 15 min.
Leave to cool completely, then break up the rice and place in a bowl. Refrigerate for 1 h.
Pan-fry the prawns with a light drizzle of olive oil. Finely dice the preserved lemon.
Arrange some rice on each serving plate, followed by a little lemon brunoise. Finish with 4 grilled prawns.
Recipe designed by #annabelleschachmes
Photo: ©EmilieFranzo-ARIAKÉ