Arroz De Camarao Recipe

Portuguese Special easy to make recipe. Easy to cook.Good for health.This recipe can be made from the comfort of your home.

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Arroz De Camarao
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ingredients serve

Ingredients for Arroz De Camarao Recipe

  • 4 cup good quality fish stock
  • 5 No.s vine ripened tomatoes, base scored, core removed
  • 250 milliliter extra virgin olive oil
  • 12 No.s large green king prawns
  • 4 No.s long red chillies, thinly sliced
  • 6 No.s garlic cloves
  • 1 No.s large red onion
  • 1 No.s Lemon
  • 1/2 bunch coriander, finely chopped
  • 230 gram short grain rice

Directions: Arroz De Camarao Recipe

step 1

  • STEP 1.Place the stock in a large saucepan over high heat and bring to the boil. Add the tomatoes and blanch for 30 seconds-1 minute until the skin, where scored, begins to come away from the tomato.

step 2

  • STEP 1.Remove from the pan and set aside to cool. Reserve the stock and keep warm. Peel tomato and discard skin. Once tomatoes have cooled completely coarsely grate and set aside.

step 3

  • STEP 2.Heat 1/3 cup of the olive oil in a large, high-sided, non-stick frypan over high heat. Add the prawns and cook, tossing occasionally for 3-5 minutes until just cooked and the shells change colour. Remove prawns from the pan and set aside the four best-looking prawns.

step 4

  • STEP 3.Pan roast, tossing frequently, for a further 8-10 minutes until the heads are crispy and slightly charred.

step 5

  • STEP 4.To make the prawn-head peri peri, place the shells in a blender with the long red chillies, 3 garlic cloves and 100ml olive oil. Return the prawn pan to high heat.

step 6

  • STEP 5.Add the paste and fry for 1-2 minutes until oil starts to render out. Transfer the to a small serving bowl and scatter with extra sliced chilli. Set aside until ready to serve.

step 7

  • STEP 6.To cook the rice, heat the remaining 70ml olive oil in a large heavy-based saucepan over medium-high heat.

step 8

  • STEP 7.Add onion, remaining 3 garlic cloves, lemon zest and coriander and cook, stirring frequently, for 3-4 minutes until onion has softened.stir in 750ml of the reserved fish stock.

step 9

  • STEP 8.Bring to a simmer. Simmer for 20-25 minutes until the rice is cooked but still just a little nutty.

step 10

  • STEP 9.Divide rice among bowls and top with one of the reserved prawns. Serve the prawn-head peri peri on the side.
Nutrition
value
3318
calories per serving
260 g Fat33 g Protein213 g Carbs39 g FiberOther

Current Totals

  • Fat
    260g
  • Protein
    33g
  • Carbs
    213g
  • Fiber
    39g

MacroNutrients

  • Carbs
    213g
  • Protein
    33g
  • Fiber
    39g

Fats

  • Fat
    260g

Vitamins & Minerals

  • Calcium
    456mg
  • Iron
    27mg
  • Vitamin A
    12508mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    1mg
  • Vitamin B9
    306mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    301mg
  • Vitamin E
    40mg
  • Copper
    2mcg
  • Magnesium
    504mg
  • Manganese
    15mg
  • Phosphorus
    632mg
  • Selenium
    10mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp