240gr . Rice pump
12 fresh prawns
2 medium squid
1 head of rape
1 red pepper, 2 onions , 6 tomatoes 1 celery
1 leek , 1 carrot , 4 green asparagus,
1 artichoke, 1 bay leaf
1 small glass of white wine
Sugar, paprika, olive oil and salt
Preparation:
For the sauce , a fine mince the onions and add to a pan with a dash of oil. When browned , add three tomatoes ( previously blanched , peeled , and cut into small pieces without seeds) . Take a pinch of salt , one of sugar and bay leaf. Fry everything and adds the two pieces of squid cut into small dice. Add the chopped pepper . Monkfish boil with water and salt , when boiling broth keep a while, adds two peeled and chopped tomatoes , a pinch of paprika and a little white wine.
In a skillet brown the second onion , leek , celery and carrot. Reserve. Then . do the same with the asparagus and artichoke . Once fried , add the rice and stir slightly. Add a little stock ( go adding that as the former is absorbed ) and sofrito .
To make the garnish: brand oil in a pan with the heads and tails of the previously peeled prawns.
Nutritional information ( per person):
Kcal : 550
Proteins: 38gr .
Carbohydrates: 71gr .
Fat: 12gr .
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