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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 POUND (500 gr.) WHITE RICE
1 POUND PRAWNS, CLEANED,KEEP THE SHELLS BUT DISCARD THE HEADS
PRAWN SHELLS
4 SHALLOTS FINELY CHOPPED
3 GARLIC CLOVES, CHOPPED
1 CAN TOMATOES, DICED
1 TBLSPOON TOMATO PASTE
2 TBLSPOON CHOPPED PARSLEY
CRUSHED RED PEPPER TO TASTE
5 TBLSPOONS EXTRA VERGIN OLIVE OIL, AS NEEDED
SALT TO TASTE
RECIPE
PLACE THE PRAWN SHELLS IN A FOUR QUART SAUCE PAN WITH OLIVE OIL. COOK UNTIL THE SHELLS START TO BROWN
ADD WATER AND SALT TO THE SHELLS AND BRING TO A BOIL. THIS WILL BE THE BROTH YOU WILL USE FOR THE RISOTTO.
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PUT OLIVE OIL, CHOPPED GARLIC AND CRUSHED RED PEPPER
BEFORE THE GARLIC BROWNS ADD THE FISH. COOK, OCCASIONALLY STIRRING. WHEN THE PRAWNS ARE COOKED SET A SIDE.
IN A LARGE PAN PUT THE OLIVE OIL, SHALLOTS AND RED PEPPER AND SALT. PLACE OVER MEDIUM HEAT AND SAUTE'
WHEN THE SHALLOTS ARE GOLDEN ADD THE RICE AND LET IT BROWN, STIRRING.
ADD THE DICED TOMATOES AND TOMATO PASTE, STIR.
START ADDING TO THE RICE THE BROTH, ONE TO TWO LADLES AT A TIME AND MAKE IT EVAPORATE BEFORE ADDING MORE. CONTINUE UNTIL THE RICE IS COOKED.
ADD THE FISH WITH ALL OF ITS LIQUID AND STIR
ADD THE CHOPPED PARSLEY, STIR AND COVER THE POT. LET STAND ABOUT 3 MINUTES BEFORE SERVING.
SERVE WARM.
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES