Fish and seafood recipes Recipes Rice

Rice with prawns

Rice with prawns


  • Easy
  • 45 minutes
  • For 4 people
  • € 3.9 / person
  • 245kcal per 100g.

How to make a rice with shrimp.

I present you a rice recipe that I would ask my mother some Sunday when she asked us what we wanted to eat. A rice in the traditional style and very tasty, with that touch of the sea that we like so much.

How I always go from the notebook where she had it pointed to the blog and I leave nothing in the pipeline so that a delicious mariñeiro rice comes out to succeed with your guests.

I like to make it a little syrupy  because it is very juicy, with an intermediate cooking point between dry rice  and broth rice.

For the rice to turn out well, it is necessary to cook with quality ingredients. Finding quality prawns in the markets is the perfect excuse to go into the kitchen to prepare a rice with first class prawns. Although if we do not have a big budget they are worth us frozen.

As a final result we will have a recipe for rice with shrimp perfect for the best of occasions. For example for a Sunday with the family or this Christmas that is coming, but of course, delicious for our weekly menu.

Preparation of prawns and prawn fumet

  1. We clean the shrimp by removing the head, the skins of the tail and the viscera. We reserve the queues.
  2. Nothing is thrown here, with the remains of the shrimp we can get a broth of aúpa to flavor your rice, without investing an extra euro or too much effort.
  3. To do this, heat a splash of olive oil in a saucepan. Add the heads, the skins of the shrimp tails and the bay leaf.
  4. Stir fry for a few minutes, salt and cover with plenty of water.
  5. Cook the shrimp fumet (also worth prawns) for 30 minutes, strain and reserve and then add to the rice.
  6. In a wide casserole, which we will then use to cook the rice, heat a splash of extra virgin olive oil.
  7. We incorporate the prawn tails that we have reserved. The prawn cooking point is very personal, and one of the most important points of the recipe.
  8. For me, they are at the perfect point when they hardly change color, but it depends on the heat with which you cook. In my case, 1 minute per side is enough.
  9. We reserve until the end of the rice.

Preparation of rice with shrimp. Final presentation

  1. In the same casserole we incorporate the garlic cloves cut into cubes.
  2. We brown the garlic for 2 or 3 minutes and add the chorizo ​​meat and the peeled and crushed tomatoes.
  3. We cook for 10 minutes, stirring occasionally.
  4. Add the rice and sauté it 2 minutes before covering it with the shrimp fumet that we have prepared.
  5. It is important that the fumet is hot at the time of incorporating it into the rice casserole. We consider an amount of liquid equivalent to 2 and a half the amount of rice. That is, for the 300 g. of rice, add 750 ml. of shrimp fumet.
  6. Add the sweet paprika and a point of salt. We cook the rice for 13 minutes.
  7. We try salt halfway through cooking, in case we have to rectify. As I always say, go out, to the taste of each house.
  8. We incorporate the prawns that we have reserved and serve immediately.

As always, at the end of the entry you have the photos of the step by step. Do not miss any detail of this recipe for rice with shrimp  from my mother Rosa.

Tips for a yummy shrimp rice

  • Of course, it is important to follow some basic rules to get a luxury rice with shrimp.
  • On the one hand, the prawns, the better these are, the better the broth that we prepare with them and the better, therefore, the rice.
  • Preparing a broth with their skins will give our rice all the essence of the sea flavor. Whether rice with vegetables, meat or fish and seafood, it is very important to have a good homemade broth on hand to give them the best flavor. I assure you that you will notice the difference.
  • On the other hand, the variety of rice, it will be safe to use round SOS rice for this type of preparation, with the adjusted proportion of water.
  • If it is left over (which I doubt) you can keep it in the fridge for 2 days without problem and then reheat it a little in a frying pan or in the microwave. I do not recommend freezing it, because the rice is like a paste, you will not like anything.

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