00:11Hello, I'm Palayo, this is Saladolandia, and today we're going to make an easy and very tasty prawn rice, and
00:20with a trick that totally changes the result.
00:30If you have prawns or large shrimp, and you usually throw away the shells and heads, you're wasting money, because
00:37you're throwing away a lot of flavor, and it's common to take the prawns, shrimp, large shrimp, or whatever, remove
00:45the heads and shells, and throw them away.
00:47But it's exactly in those shells where a lot of hidden flavor is found. A very strong flavor, and that's
00:53with just using one onion, two cloves of garlic, oil, salt, rice, and 10 or 12 prawns.
01:01Let's start with the prawns. Like I said, I'm going to set aside four whole ones, but the rest, head,
01:09tail, and all two.
01:12We're going to use everything, everything around the body, and from this, we're going to make a broth that'll blow
01:19your mind.
01:21I set the prawn aside nice and clean, and on the other side, the heads, the shells, and everything else.
01:28In the pot, we're going to cook the rice in, add a splash of oil over medium heat, and when
01:34it's hot, all of this, everything we were going to throw away, we added in.
01:39And we're going to cook it, stir it around from time to time, and start crushing the heads a bit,
01:45until you see that everything changes color, and it starts to give off a strong, delicious aroma.
01:58Now add four or five cups of water, and cover the pot.
02:05You're going to let this cook slowly over medium or medium-low heat, so that the perfect broth forms.
02:18I let it bubble like this for 15 minutes, and then I take it off the heat.
02:25What I'm going to do is strain it twice.
02:27I pour it into a container through a strainer to remove impurities, as well as the heads in little pieces.
02:35But don't worry if there's still some left, because then you pour this into a pitcher.
02:40And there you do have to be a little careful, so that only broth goes in.
02:45Just broth.
02:48Look at the color the broth is getting.
02:51And all of this comes from something I would normally have thrown away.
02:57In the same pot, I add another splash of oil.
03:00And here I'm going to brown the peeled prawns a little.
03:05So cook them for 30 seconds on each side.
03:09Be careful.
03:10We don't want to fully cook the prawns here.
03:13We just want to give them a quick sear on each side, so they get that bit of color.
03:18If you overcook them now, they could end up dry.
03:23Like I was saying, 30 seconds, and then flip them over.
03:28Another.
03:2930 seconds, and we take them off the heat.
03:34Then we do exactly the same with the ones that had shells.
03:38So, 30 seconds, we flip them over.
03:42And another 30 seconds before taking them out.
03:46I can't make it any easier for you.
03:51The sofrito.
03:53Fundamental.
03:54It's one of the things that gives the most flavor to a good rice dish.
03:58If your pan has dried out, add a little more oil.
04:01And an onion is a must.
04:04Chop it up really finely, along with two or three cloves of garlic.
04:08Also finely chopped.
04:10This will be a great sofrito for the rice.
04:14Right here and now.
04:16There's no need to rush.
04:20Remember to stir from time to time.
04:22And when you notice that the onion has changed color and is nice and soft, add sweet paprika to taste.
04:30But as soon as you add it, stir it quickly so it spreads out.
04:34Because otherwise, it burns very fast and turns bitter.
04:38So, these quick stirs are essential.
04:42Add the rice.
04:43In my case, 300 grams.
04:47Which is one and a half cups.
04:49And we heat it up a little.
04:51We want it to brown slightly to heat through.
04:54For that, as you can see, we stir it around so it gets well coated with the sofrito.
05:06A pinch of salt.
05:07And now, let's add the broth.
05:10We're going to pour all the broth into the pot.
05:14Give it a stir.
05:17And we cover it so it cooks over medium heat.
05:27This is the moment when everything starts to make sense.
05:32The rice will start absorbing all the flavor we've gotten from those shells and those heads.
05:39We keep it like this for 8 or 10 minutes on high heat.
05:45Now, it's time to add the prawns.
05:48This way, they finish cooking about 4 minutes or so in the rice's own juices.
05:55And when it's at this point, we add the prawns, like I mentioned.
06:00I like to spread them out so it's a surprise for whoever finds them.
06:05Of course, once they're spread out, I place the 4 that still have the shell nicely on top.
06:12So the dish looks better and is even more appetizing.
06:16I cover it and cook until it's just the way I like it.
06:20And let me tell you a secret.
06:22If you want it on the drier side, that's great.
06:25But if you like it really creamy, really creamy, here you can add more water.
06:30The trick is to do it with really, really hot water.
06:35And that way, you can get it to the consistency you prefer.
06:38At my house, we like it this creamy.
06:41And then fight the urge for 5 more minutes by covering it with a cloth.
06:48Look how good it looks.
06:51Afterwards, you can say the classic phrase,
06:53Alright, let's dig in.
06:57In fact, I'm going to set aside a portion here so you can see what a delicious dish it is.
07:04A creamy rice dish loaded with prawns.
07:08Garnish it with a whole prawn and serve it like royalty.
07:12What do you think?
07:14Would you like to try it?
07:20Very easy to prepare and making the most of all the flavor this seafood gives us.
07:30Come on!
07:32A rice dish with a lot of flavor.
07:34And remember, you can use shrimp, king prawn, large shrimp, or whatever you have on hand.
07:41It's a great dish.
07:43And if you like these easy, delicious recipes full of flavor for the whole family,
07:48leave me a comment telling me which recipe you want me to make.
07:53And I'll see you in the next video.
07:55We'll see you in the next video.
07:56Bye-bye.
07:57Bye-bye.
07:59Bye-bye.
08:01Bye-bye.
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