Prawn Caldereta Recipe from Restaurant Hispània

Prawn stew with ripe tomatoes and green pepper, a succulent and fresh stew with tender prawns and a lot of Mediterranean essence.
main dish
seafood
stew
traditional
Ingredients
Servings
4
Measurement units

Ingredients

  • 16–20 medium prawns
  • 6 ripe tomatoes
  • 1 green pepper
  • 2–3 clovesgarlic
  • 1 literfish stock (with rockfish) or a commercial fish broth
  • extra virgin arbequina olive oil
  • salt
  • pepper
  • 200 grice
  • raw almonds
  • toasted hazelnuts
  • parsley
Nutritional Information

Per serving

Calculated for 4 servings

Calories
436 kcal
Protein
27.2 g
Fat
14.4 g
Carbohydrates
51.6 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Prepare a homemade fish stock using fish bones and heads: bring it to a boil for at least 30 minutes and strain it. Set it aside. If you prefer, you can use a commercially prepared fish broth.
  2. Blanch the tomatoes in boiling water for 1-2 minutes until the skin starts to peel away. Transfer them to a bowl of cold water, peel them, remove the seeds, and chop the flesh into small pieces.
  3. Slice the garlic into thin pieces and lightly sauté them in a pan with a generous amount of olive oil over medium heat until they are golden and fragrant, being careful not to burn them.
  4. Add the chopped green bell pepper to the pan with the garlic and cook for about 5 minutes over medium-low heat, until it starts to soften.
  5. Incorporate the chopped tomatoes into the pan and sauté everything on low heat for at least 2 hours, stirring occasionally, until the tomatoes reduce and reach a jam-like consistency.
  6. Separately, prepare a "picada" in a mortar with raw almonds, roasted hazelnuts, and a sprig of fresh parsley, crushing everything until you achieve a homogeneous paste. Reserve for later.

Set Aside

  1. When the tomato sofrito is ready, add a handful of rice and let it sauté for 2 minutes, stirring occasionally to prevent sticking.
  2. Next, pour in the hot broth, measuring according to the amount of rice you've used, so that it's brothy. Also add the "picada." Let everything cook together over medium heat for about 11 minutes.
  3. Finally, add the shrimp to the pan and let it cook for 5 more minutes, until the shrimp is cooked and the rice has absorbed almost all the liquid.
Original recipe
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    Prawn Caldereta Recipe from Restaurant Hispània | The Catalan Table