Prawn, tomatoes, celery and mint rice
Vitor Sobral
Ingredients For 10 servings
Rice:
1.5 kg of peeled prawns 20/30
600g of rice
5 Cloves of garlic
180g of diced onion
200g of julienned celery
200g of roasted tomato sauce
1 leaf of bay
100ml of white wine
Prawn stock (as needed)
100ml of extra virgin olive oil
Lemon juice (as needed)
10 Leaves of fresh mint
2 Tablespoons of fresh parsley
Traditional sea salt (to taste)
Ground pepper (to taste)
Roasted tomato sauce:
100g of diced onions
350g of peeled and diced tomatoes
50ml of white wine
50ml of extra virgin olive oil
Traditional sea salt (to taste)
Preparation (10 pax)
Rice:
Season the prawns with salt and leave for 20 minutes.
Sauté garlic, onion and bay leaf in olive oil and deglaze with white wine.
Add the rice and briefly let it sweat, then add the stock and leave to cook.
Add the rice and briefly let it sweat, then add the stock and leave to cook.
When the rice is half cooked, add the celery.
When the rice is almost cooked, add the prawns.
Simmer for another 3 or 4 minutes, season to taste and stir through the roasted tomato sauce.
Flavour with the mint, parsley and lemon juice.
Roasted tomato sauce:
Place the onions and tomatoes on a baking tray and season with the remaining ingredients.
Bake in a oven heated to 150°C, covered with an aluminium foil, for 40 minutes.
Liquify in a blender and set aside.
Notes:
Piripiri optional.
Silampos products used in this recipe
