Preparation

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