Name: Brothy Rice with Prawns Forki Adaptation of Carme Ruscalleda's Recipe from Sant Pau Restaurant
Yield: 4 servings
Ingredients: 20 medium prawns; 4 ripe tomatoes; 4 confit tomatoes (if not available, can be substituted with a tomato sofrito with a few tablespoons of white sugar); 4 cloves garlic; 40 leaves parsley; 150 ml dry sherry (or a white wine); 280 g bomba rice; 2 liters bottled water (or a fish stock); 1 clove garlic; extra virgin olive oil; salt; sugar; sweet paprika; ground clove crushed with a mortar and pestle

Brothy Rice with Prawns Forki Adaptation of Carme Ruscalleda's Recipe from Sant Pau Restaurant

A soupy rice with succulent shrimp that melts in your mouth, enriched with ripe tomatoes and a sweet touch of caramelization, offering a flavorful and comforting experience.

Ingredients

Servings:

Ingredients

20 medium prawns
4 ripe tomatoes
4 confit tomatoes (if not available, can be substituted with a tomato sofrito with a few tablespoons of white sugar)
4 clovesgarlic
40 leavesparsley
150 mldry sherry (or a white wine)
280 gbomba rice
2 litersbottled water (or a fish stock)
1 clovegarlic
extra virgin olive oil
salt
sugar
sweet paprika
ground clove crushed with a mortar and pestle

Nutritional Information

Per Serving (Approx.)

Calories

843 kcal

Protein

132 g

Fat

3 g

Carbohydrates

71 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Confit Tomatoes: Best Made the Day Before

Blanch the quantity of tomatoes you wish to confit for approximately 30 seconds in boiling water, then quickly cool them in a bowl with ice water. Once cooled, peel them and carefully remove the seeds.
Cut the tomato flesh in half and place them on a baking tray with the concave side facing up. Season them with a little salt, a bit of sugar, and a good drizzle of extra virgin olive oil.
Bake the tomatoes at 100ºC for approximately 3 hours, ensuring they confit slowly. Once confited, remove them from the oven and reserve them for use the next day.

Ripe Tomato Raw

Blanch the amount of tomatoes needed by submerging them in boiling water for 30 seconds. Then, immediately transfer them to a bowl with ice water to stop the cooking. Once cold, carefully remove the skin and seeds.
Cut the tomatoes into quarters and reserve them in a bowl for later use.
Slice the garlic into thin sheets.
Crush the clove with a mortar until well ground and aromatic.

Shrimps

Separate the prawn heads from the tails carefully to avoid bursting them.
Gently peel the prawn tails and set aside the shells for later use.
Brown the prawn heads and shells with a little olive oil in a large pot over medium-high heat for about 8 minutes, stirring occasionally until well browned.
Remove the vein from the shrimp tails using a toothpick or another fine tool to ensure they are clean, and store the clean tails in the refrigerator until ready to cook them at the end.
Pass the heads and shells through a chinois sieve and press with a mortar handle over the pot where you will cook the rice, ensuring they release all their inner substance. Return the heads and shells to the large pot to continue using them in the broth preparation.

Broth

Add to the pot with the shells the raw tomato cut into quarters and the bottled water (or fish stock), and bring it to a boil over high heat. Once it reaches a boil, reduce the heat to medium and let it cook for 8-10 minutes. Towards the end of cooking, add half a tablespoon of sweet paprika, stirring to mix well.

Rice

Place in the blender cup the confit tomato, sliced garlic, a good handful of parsley leaves, salt, black pepper, the cloves previously crushed in the mortar, and the sherry. Blend everything until a homogeneous mixture is obtained.
Add this mixture to the rice pot and let it simmer for about 3 minutes, stirring occasionally to ensure it mixes well with the rice.
Next, add the strained broth and heat it until it comes back to a boil.
Check the package of the rice for the recommended cooking time for bomba rice (usually about 12-13 minutes).
When the broth returns to a boil, add the rice and let it cook for 6 minutes on High Heat, stirring gently occasionally.
Then reduce the heat to Medium and let it cook for another 6-7 minutes, adjusting salt and pepper to taste.
After 12-13 minutes, turn off the heat and let the rice rest Covered for an additional 2 minutes so it finishes cooking with the steam.
Meanwhile, place a bit of oil and salt on a plate and coat the shrimp tails to ensure they are well-covered.
Heat a griddle or skillet on high heat without oil, and when it's very hot, sear the shrimp tails coated with a little oil. Cook for about one minute on each side.
Arrange the shrimp tails on top of the rice just before serving to keep them warm.

Recommendations & Tricks

To enhance the flavor of the shrimp, it can be useful to sear them lightly over high heat before adding them to the soupy rice. This way, they caramelize slightly and release more aroma into the dish.
When preparing ripe tomatoes, blister them first (immerse them for a few seconds in boiling water and then in cold water) to facilitate peeling and ensure a smoother texture in our sofrito.
Make sure to chop the garlic and parsley just before cooking, as this helps maintain their intensity of flavor and aroma in the final dish.