Prawn Rice, Flambéed Prawns

Introduction

Shellfish rice is a dish most Portuguese adore. I’m no exception, but I admit my favourite shellfish is prawn. So here is my version, based on a recipe by Henrique Sá Pessoa, adapted to my taste. I used to cook it often for the person I lived with for nine years. It always turned out well—the main ingredient was never in short supply…

Instructions

For the prawn stock:

1. Shell the prawns. Reserve the meat and the heads/shells separately.

2. In a hot pot, add oil, then the prawn heads and shells, the onion, garlic, celery, leek and carrots cut roughly. Add the bay leaves and crush the heads well with a spoon to release flavour.

3. Over high heat, deglaze with Port and let the alcohol cook off.

4. Add the tomato paste and cook a little longer.

5. Turn off the heat. Cover the ingredients completely with cold water—but not too much. Leave to infuse for 10–15 minutes.

For the prawn rice:

1. Finely dice the onion and garlic so they dissolve into the rice. Chop the parsley stalks and leaves. Deseed the chilli and chop it just as finely.

2. In a pot, add plenty of olive oil. Add the onion, parsley and chilli and sweat for 1 minute. Then add the garlic.

3. Add the rice to the pot and stir well for a few seconds.

4. Over high heat, pour in the white wine and let the alcohol evaporate.

5. Add 10 ladles of prawn stock, strained.

6. Season with fleur de sel, pepper, soy sauce and fish sauce.

7. Cover and cook over medium-low heat for 15 minutes, until the rice is al dente and creamy.

8. Adjust seasoning.

9. Turn off the heat, add 2 knobs of butter, let them melt, then stir.

For the flambéed prawns:

1. Season the prawns with fleur de sel and pepper.

2. Add oil to a very hot frying pan and add the prawns. As soon as they colour, turn them.

3. Over high heat, add Port and, with a lighter or by tilting the pan toward the flame, flambé. As soon as the alcohol has evaporated, turn off the heat.

To serve:

1. Fold the flambéed prawns into the rice.

2. Serve 2–3 spoonfuls in a deep plate and scatter coriander leaves on top.