Basmati Rice with Prawns Recipe by Carme Ruscalleda (Sant Pau)

Preparation

1. Rinse the rice with cold water several times until the water runs clear. This process should be repeated at least 5 times.
2. Once the water is clear, let the rice soak in this water for 15 minutes.
3. After 15 minutes, drain the rice and cook it on low heat for 15 minutes.
4. Once cooked, drain the rice without rinsing it.
5. Then, spread the rice on a tray to cool completely.
6. Clean the leek by removing the outer leaves and the upper green part, then julienne it.
7. Julienne the spring garlic, removing the greener part if necessary.
8. Slice the piquillo pepper into thin strips.
9. Separate the heads from the tails of the prawns. Set aside the tails for later.
10. Sauté the prawn heads in a pan with a little oil, adding salt and pepper to taste.
11. When the heads are well browned, squeeze to extract the substance and remove them from the pan.
12. Add the garlic and leeks to the pan and sauté for 8 minutes over medium heat, adjusting the salt and pepper if necessary.
13. Add the sliced piquillo pepper. Stir for a minute and remove the pan from the heat.
14. Remove the shells from the shrimp tails, ensuring no pieces are left.
15. Carefully remove the vein from the tails to prevent breaking.
16. In a separate area, place two pots on the heat with water and bring them to a boil.
17. In one of these pots, blanch the peas for 1 minute.
18. In the other pot, blanch the prawn tails for 1 minute.
19. Mix together the rice, peas, and sofrito in a large bowl. Adjust with salt and pepper, and let it cool completely.
20. This dish can be served either hot or cold, according to preference.
21. If you want to serve it hot, preheat the oven to 200°C.
22. Place the rice in an oven-safe dish. Arrange the tails on top, sprinkle with cheese to taste, and bake for about 8 minutes at 200°C.