Ingredients for 3 persons:
- 400 grams of “Albufera” rice
- 12 red prawns
- 500 grams of fresh chard (as fresh as possible)
- 1 pear tomato, grated
- 50 ml of white wine
- 1 sweet onion
- 1.5 litres of fish broth
- A pinch of salt, at taste
Execution:
1.- Lightly fry (sauté) all the prawns in their shells and remove them from the heat. Set aside 4 of them for plating. Peel and chop the other 8 prawns into small pieces.
2.- In another pan, infuse the fish stock with the shells and heads of the 8 peeled prawns, for half an hour, at 90 C° degrees. Allow to cool, strain it and set it aside.
3.- Add the chopped onion to the pan where you sautéed the prawns and fry the chopped onion in the same oil.
4.-Once the onion is lightly fried, add the white wine and wait for it to evaporate.
5.- Add the chard, cut crosswise, and sauté until its water has evaporated.
6.-Add the rice and fry lightly.
7.- Add 1.2 litres of the infused fish stock and cook the rice.
8.-If necessary, add a little more fish stock, so that the rice is cooked and the recipe acquires a creamy texture.
9.- Five minutes before the rice is done cooking, add the chopped prawns, and when serving, add one whole prawn per person.
