Prawn, hake, shiitake rice
A delicious wet rice recipe that takes me back to my cooking time at Moro.
I managed to use some incredible deep red mediterranean prawns and hake which can be substitute for any nice white fish.
Ingredients
130g hake fillet
6 big raw prawns
1 cooking chorizo
2 sticks of celery
2 small onions
3 cloves of garlic
1/2 red pepper
6 shittake mushrooms
400g bomba rice
100ml white wine
1.4 litre warm fish stock
1 handful of flat leaf parsley
1 lemon
olive oil
sea salt
Recipe
Start by chopping the chorizo, fry this in a large wide saucepan with plenty of olive oil.
Finely chop the pepper, onion, garlic, mushrooms and celery.
Slowly fry the vegetables with the chorizo until they are super soft over a medium heat so they don’t burn.
Turn the heat up and add the bomba rice, fry this for 1 minute before adding the wine.
Cook the wine for 3 minutes so the alcohol will burn off.
Cover the rice with the hot fish stock and turn the heat down so it slowly bubbles away. Place a tight fitting lid on the pan.
Put a time on for 16 minutes of the rice.
Peel the prawns and slice in half, discard of the heads and shells.
De skin the fillet of fish and dice into small cubes.
Place the fish on top of the rice 3 minutes before its ready and then the prawn’s 1 minute before its finished.
Take the rice of the heat and let it rest for 10 minutes.
Use a fork to stir the rice lightly, adding more olive oil and salt to taste.
Garnish with lots of chopped parsley and lemon wedges.