It seems that these days the cold returns to Madrid, so to compensate, today we have a recipe of a lifetime that you fall in love with and that in addition to being simple, it always looks great. It is a rice soup. The first time I prepared it, I did it with clams and prawns, but I have found that the chirlas give it more flavor and it is much juicier, so here is my recipe.

Soupy rice with prawns and chirlas

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This soupy rice with prawns and chirlas recipe is one of those that will make you repeat it over and over again. You have to try it

Ángela

Kitchen: cuisine
Recipe type: Rice dishes
Rations: 4

Total time:

Ingredients

1 cebolla
1 garlic clove
1 red pepper
1 green pepper
200 gr of natural crushed tomato
1 glass of white wine
300 gr of rice
500 ml water
250 gr of prawns
200 gr of chirlas
3 tablespoons orange juice
A few threads of saffron
Sal Island
Parsley
Olive oil

Preparation

Peel the prawns and leave the shells and heads reserved (with them we will make the stock). We cook the shells and the heads of the prawns in 500 ml of water until we get to make the fumet.
Chop the onion and the garlic clove. Chop the two peppers. Heat a little olive oil in a pot, and sauté the vegetables over low heat until they are transparent. Salt them and add the crushed tomato.
Sauté everything for a couple of minutes and add the rice so that it is slightly fried with the vegetables. After a couple of minutes we add the prawn stock along with the white wine, the orange juice and the saffron threads.
We bring everything to a boil and lower the heat allowing everything to cook for about 25 more minutes.
After that time we tried the rice. If we see that it is almost done, we add the prawns and the cleaned chirlas so that they open.
Finally we decorate with a little parsley and serve.

Recetín

Soupy rice with prawns and chirlas