Soupy Seafood Rice with Saffron and Prawn Bisque

🧂 Ingredients

• ✓
  Arroz bomba

  300g
• ✓
  Langostinos enteros

  600g
• ✓
  Almejas frescas

  400g
• ✓
  Mejillones frescos

  400g
• ✓
  Azafrán en hebras

  1,5 g
• ✓
  Brandy

  60 ml
• ✓
  Tomate concentrado

  2 cucharadas
• ✓
  Cebolla

  1 unidad grande
• ✓
  Pimiento choricero seco

  2 unidades
• ✓
  Ajo

  4 dientes
• ✓
  Tomate maduro

  2 unidades
• ✓
  Pimentón ahumado de La Vera

  1 cucharadita
• ✓
  Zanahoria

  1 unidad (para el bisque)
• ✓
  Apio

  1 rama (para el bisque)
• ✓
  Aceite de oliva virgen extra

  5 cucharadas
• ✓
  Perejil fresco

  un manojo
• ✓
  Limón

  1 unidad
• ✓
  Sal

  al gusto

📋 Instructions

1. 1

   Prepare the bisque: sauté the prawn heads and shells in oil over high heat, crushing them with a spoon to extract all the coral. Add the carrot, onion and celery chopped and sauté 5 minutes.

2. 2

   Flame with the brandy (be careful with the flame). Add the tomato paste, bay leaf and water. Cook 25 minutes over medium heat. Strain with force and reserve the broth.

3. 3

   In a wide pot, sauté the onion and rehydrated choricero pepper over medium heat for 10 minutes.

4. 4

   Add the chopped garlic and grated tomato, sauté 5 more minutes.

5. 5

   Add the paprika de La Vera, stir quickly and add the rice. Toast it 2 minutes.

6. 6

   Dissolve the saffron in the hot bisque and pour over the rice (3 parts broth to 1 part rice). Season.

7. 7

   Cook over high heat 5 minutes, then over medium heat 8 more minutes.

8. 8

   Add the clams and mussels, cook 3 minutes until they open.

9. 9

   Add the peeled prawns in the last 2 minutes of cooking.

10. 10

    Turn off the heat, let rest 2 minutes and serve very soupy with chopped parsley and lemon.