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.