Skip to content
Peixos Pilar
Order
Basket of freshly bought Palamós prawns

Soupy seafood rice

Soupy, not creamy: the stock made from prawn heads and mantis shrimp does all the work. A Sunday dish.

Time
55 min
Serves
4 people
Difficulty
Medium

Ingredients

  • 320 g of bomba rice
  • 8 Palamós prawns
  • 1 small cuttlefish, cleaned and diced
  • 300 g of mussels or langoustines
  • 1.5 l of fish and shellfish stock, piping hot
  • 1 onion
  • 2 ripe tomatoes
  • 2 cloves of garlic and parsley
  • A pinch of saffron or smoked La Vera paprika
  • Extra virgin olive oil and salt

From our counter

Prawns, cuttlefish and shellfish for the stock (heads, mantis shrimp or mussels)

Step by step

  1. The stock first

    Sear the prawn heads in a splash of oil, crush them so they give up their juices and cover them with the fish stock. Simmer gently for 15 minutes, strain and keep hot.

  2. Sear the shellfish

    In a casserole, sear the prawns for 30 seconds a side and set them aside. In the same pan, sauté the cuttlefish until it takes on colour.

  3. The sofregit

    Add the chopped onion and let it soften over a low heat. Once it is golden, add the grated tomato and the paprika and let it all cook down until dark and thick.

  4. Coat the rice

    Tip in the rice and stir it through the sofregit for two minutes so it takes on the flavour. Add the hot stock (about four parts stock to one of rice if you want it soupy) and the saffron.

  5. Cooking

    Cook over a high heat for the first 5 minutes, then turn it down. At 12 minutes, add the mussels and the prawns you set aside so they finish cooking in the heat.

  6. A short rest

    At 16 to 18 minutes, taste a grain: it should still be whole, with plenty of stock around it. Turn off the heat, let it rest for two minutes and take it to the table at once: soupy rice waits for no one.

Shall we get it ready for you?

Tell us what you would like to cook and how many of you there are, and we will have it ready for you to collect.

Order on WhatsAppCall the Market stall

All the recipes