Rice with Prawns and Sourdough Country Bread

And we arrived to December!!.....the month of celebrations, happiness, good wishes.....and food!!

We started with a tasty rice with prawns in paella style, and a good bread.....

Rice with Prawns

Fumet

shell of fresh prawns

2 onions

2 garlic

700 g of water

In a pot, combine everything, and let it simmer for 10 minutes. Strain it and set aside.

Rice

300 g of round grain rice

3 garlic cloves

60 g of extra virgin olive oil

1 pinch of saffron threads

200 g of homemade tomato frito

1 teaspoon salt

100g frozen peas (optional)

250 g fresh whole prawns peeled

In a paella pan, heat the olive oil and stir fry the prawns. Set aside. Stir fry the garlic, add the tomato frito sauce, salt, and rice. Incorporate the green peas, and the water. Place the prawns on top. Let it simmer at low heat for 20 minutes, or until the rice is almost cooked. Cover the rice, and place it in the oven at 350F for 10 minutes. Serve it warm. Enjoy!

I wanted a dense country bread, and this is a very big bread. Next time, I will do half the amount.

Sourdough Country Bread

800 grams  Bread Flour

160 grams  Whole Wheat Flour

60 grams  Rye Flour

700 grams of water

2 teaspoons of salt

100 grams of  sourdough starter (30 grams of flour, 30 grams of starter, 40 grams of water)

In the morning (9am), prepare your starter. Let it rise at room temperature for 3 hours.

Mix all the flours and the salt. Add the water along with the starter and mix it well. Place it in a plastic container. Let it rise for 4 hours at room temperature. Do 4 folding, 1 every hour. 

Place the dough in the fridge overnight. The next day in the morning, take the dough and shape it as you like it. Place it in the fridge for 5 hours. Take it out and do the cuts you want to have on top of the bread. Bake it at 425F in a preheated iron cast pot for 40 minutes with lid, and 15 minutes without lid. I check that the internal temperature is at least 207F for taking out of the oven. ENJOY!