- 50g romesco sauce
- 1 bunch garlic sprouts
- 600ml chicken stock
- 200g bomba rice
- 8 large prwans
- 1 bunch chives
- 1 knob butter
- Sauté the finely chopped garlic with a splash of olive oil. When soft, add the rice and Romesco sauce, stir well and add chicken stock gradually, throughout the cooking process.
- Cook the rice for a 16-18 minutes.
- Add salt and pepper and a tablespoon of chopped chives before serving.
- Serve with grilled large prawns or shrimp.
Add a knob of butter to the rice before serving and mix well to make it good and sticky.