* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
57 %** NRVs
40 %** NRVs
**NRVs: Nutrient Reference values for one portion.
Per portion (g)***
174 Kcal / 735 KJ
611 Kcal /2579 KJ
of which saturates:
of which sugars:
*** This recipe contains 4 portions, the values correspond to one portion.
If this Christmas you want to cook a good soupy rice with prawns, we show you how to prepare this delicious recipe with our chef Mireia Carbó.
350 g Montsià Bomba Rice
300 g prawn or red prawn
2.5 L of mineral water
2 cloves garlic
1 teaspoon sweet paprika
2 ripe tomatoes
200 ml of brandy
Grate the tomatoes. Wash, peel and clean the rest of the vegetables and cut them small.
In a pot, heat a little olive oil and cook all the vegetables until they are well candied.
After, we will add the heads and shells of the prawns that we have peeled and fry them for 5 minutes.
Add the paprika, stir for a few seconds and add the brandy. Lower the heat and evaporate.
Add the water, and when it starts to boil let cook for 30 minutes. Strain into another pot.
We will put the broth we have obtained on the fire and rectify it with salt. When it starts to boil we will add the rice and let it cook for 15 minutes.
After this time we will turn off the heat and we will add the prawns and chopped fresh parsley. We will let rest 1 minute, no more, and we will serve it.
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