Preparation: 40 Minutes
Cooking: 30 Minutes
Portion: 4 Persons
Ingredients: 320 g of Rice 24 Scampi / Prawns 2 golden onions 2 cloves of garlic
250 gr of peas 1 sprig of parsley 1 sachet of Saffron 2 tablespoons of dry white wine 2 tablespoons of extra virgin olive oil (for frying) 4 tablespoons of extra virgin olive oil (for sauteing) 2 tablespoons of extra virgin olive oil (for drying) Salt
Clean the prawns. Remove the head, then make a slight incision on the belly and remove the carapace and legs, while leaving the last part of the tail attached; finally eliminate the intestinal gut, using a toothpick. Leave a whole scampi (they will be used to decorate the individual dishes) and put them in the fridge together with the shelled ones, but in separate bowls.
Prepare the broth. Chop the garlic finely and fry it in a pan with a drizzle of oil, for 1-2 minutes on low heat. Add the prawn heads (remove the eyes, which have a slightly bitter taste) and the shells and let them brown for about 3 minutes, add the white wine, let it evaporate and pour the necessary water to cover the shells; salt, bring to the boil and simmer for about 10 minutes.
Filter the broth obtained, it will be very concentrated, therefore add enough water to obtain about 250 ml of liquid per person, then bring to a slight boil and add salt.
Meanwhile, heat a pan of oil in the pan for the paella, add the shelled prawns and sauté them for about 3 minutes, then set them aside; also sauté the prawns left whole, for 3-4 minutes and then set them aside.
Finely slice the onions; peel and cut the courgettes into small pieces. Sauté the onions with a pinch of paprika in the paella, after adding a drizzle of oil, for 3-4 minutes over moderate heat, then add the courgettes and cook for 1-2 minutes.
Pour the boiling broth (minus a small amount that will serve at the end) and then the rice, distributing it evenly. Boil again, cook for a couple of minutes on high heat, without stirring, then lower the heat, sprinkle with coarsely chopped parsley and continue cooking for about 10-12 minutes.
Melt the saffron in the remaining broth and add it to the paella. Stir and leave on the stove for a few more minutes. The paella is ready when the liquid has completely absorbed.
A few seconds before the end of cooking, season with salt, then add the cooked shelled prawns and let them flavor. Serve the paella immediately.
Garnish the plates with the whole scampi/prawns.
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