Recipe to go with grilled shell fish

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Esta publicación está disponible en: Spanish

  • 50g romesco sauce
  • 1 bunch garlic sprouts
  • 600ml chicken stock
  • 200g bomba rice
  • 8 large prwans
  • 1 bunch chives
  • 1 knob butter
  1. 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.
  2. Cook the rice for a 16-18 minutes.
  3. Add salt and pepper and a tablespoon of chopped chives before serving.
  4. 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.