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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.
prawn
stew
main dish
traditional
Ingredients
Servings:
4

Ingredients

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

Per Serving (Approx.)

Calories
592 kcal
Protein
107 g
Fat
2 g
Carbohydrates
38 g

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

Step-by-step Guide

Preparation

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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

  • When the tomato sofrito is ready, add a handful of rice and let it sauté for 2 minutes, stirring occasionally to prevent sticking.
  • 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.
  • 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.
Recommendations & Tricks
  • To extract more flavor from the shrimp, sauté them first with a little olive oil before adding them to the stew. This will also give the dish a very attractive touch of color.
  • When using ripe tomatoes, you can blanch them briefly in boiling water and quickly cool them in ice water to easily peel them and prevent the skin from being left in the dish.
  • If using homemade fish stock, you can add a bit of white wine at the end of its cooking to enhance the seafood flavors of the stew.