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Carabineros Paella-rice pot with crusty shrimps
Preparation
Lightly fry garlic cloves, onion, the pulp of the “pimiento choricero” and the tomato. Then, crush and save the result. In a paellera-pan, pour the Fumet with the rice and the above preparation. When boiling add the Carabinero with some salt to taste. Let it stand for about 15 minutes and serve.
To prepare the liquefied ink coulis, sauté the garlic and the slice of bread. When it starts to brown add the paprika and black pepper, pour the glass of Sherry and the Fumet and lastly, add the ink and in 8 minutes is ready to serve.
Preparation of the crunchy shrimps: Make a creamy dough with parsley, garlic, onion, some shrimps and soy flour and add some water until quite thick, then, fry the dough in a little olive oil until very crunchy.
Ingredients
- 80 gr rice
- 1 unit (120 gr) Carabinero king size red prawn
- 30 gr onion, 50 gr olive oil
- 2 garlic cloves
- 1 pimiento choricero - dried red pepper (the pulp)
- 1 tomato
- 17 cl fish-stock Fumet
For the Ink:
- 2 small bags of squid ink
- 2 garlic cloves
- 1 tsp Paprika
- Black pepper to taste
- Salt
- A slice of fried bread
- Olive oil
- 1 glass of Sherry
- 1 glass of fish-stock Fumet
For crunchy shrimps:
- Parsley
- Soy flour
- Garlic
- Shrimps
- Onions
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