Rich, rich flavor.
King prawns are a highly valued shellfish, common in the waters of Cádiz. Their larvae form part of the rich plankton of the region, and as they grow they leave the sea for the sand, and grow very, very rapidly.
- King Prawns - 2
- Onion - 50 grams (finely chopped)
- garlic - 1 chopped
- Ripe Grated Tomato - 2
- saffron -
- Fish broth - 1, 2 l
- salt -
- Butter - 1 spoonful
Prepare and heat the fish broth.
In the paella pan, fry the heads and bodies of the king prawns, the bodies only lightly. Place the heads in the fish broth and cook for five minutes more so the broth adapts the flavor of the king prawns.
Stir-fry other ingredients in the king prawn oil. First the onion and garlic, later we will add the saffron and grated tomato. Cook all on low heat until everything boils off, and later add the rice, stir-fry five minutes. Pour in half of the broth and after eight minutes, try it, and add salt to taste. Add the rest of the fish broth, and with three minutes left for the rice to be done, add the bodies of the king prawns. At the eighteenth minute (of total cook-time) take the rice off heat, adding pieces of butter and slowly folding it into the other ingredients.
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