Squid and Carabineros Prawns with Bomba Rice - Spanish Main course

Ingredients

  • 3 clove Garlic (crushed)
  • 2 piece Egg yolks
  • 1 piece lemon juice (only)
  • 0 to_taste extra virgin olive oil (for drizzling)
  • 0 to_taste Sea salt flakes
  • 0 to_taste extra virgin olive oil
  • 4 piece Carabineros prawn heads
  • 1000 ml Crab stock (or shellfish stock)
  • 1000 ml Shellfish stock (or crab stock)
  • 0 to_taste extra virgin olive oil
  • 0.5 piece Fennel bulb (finely chopped)
  • 0.5 piece Spanish onion (finely chopped)
  • 5 clove Garlic (finely chopped)
  • 300 g Bomba rice
  • 100 ml Anis liqueur
  • 100 ml Brandy
  • 150 ml dry white wine
  • 1 handful Parsley (finely chopped)
  • 4 piece Raw jumbo carabineros prawns (heads removed and used for stock)
  • 2 piece Squid (prepared and cleaned)

Instructions

  1. Prepare the alioli: Mix crushed garlic with flaky salt in a small bowl until smooth. Add egg yolks and lemon juice, whisking together. Slowly drizzle in extra virgin olive oil until the mixture emulsifies and thickens. Season to taste.

  2. Make the stock: Heat extra virgin olive oil in a large pan. Add prawn heads and cook until they turn bright red. Pour in crab or shellfish stock and simmer for 1 hour to infuse the flavors. Strain the stock and set aside.

  3. Prepare the bomba rice: Heat extra virgin olive oil in a large paella pan or wide skillet. Add chopped fennel and Spanish onion, cooking until softened. Stir in finely chopped garlic and bomba rice, toasting the rice for a few minutes.

  4. Deglaze and simmer: Pour in anis liqueur and brandy, allowing the alcohol to evaporate. Add dry white wine and let it reduce slightly. Gradually add the strained stock, a ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more.

  5. Cook the prawns and squid: While the rice is cooking, season the raw jumbo carabineros prawns and squid. Add them to the paella pan, nestling them into the rice. Cook until the prawns are pink and the squid is tender.

  6. Finish and serve: Stir in finely chopped flat leaf parsley. Serve the squid and carabineros prawns with bomba rice immediately, accompanied by the homemade alioli.

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