Rice and prawns in Cataplana

I love rice "al dente", and for that reason, I only cook rice on weekends when I can track the time for the rice to be perfect, and we can share a nice family meal.

Few years ago, I received as a gift a "Cataplana", and I love making rice in it.

I had in the freezer prawn broth from another recipe, and I use it for this recipe. Every time I have to peel my prawns or shrimps, I cooked the shells in water, and then I blend and strain it, and usually I freeze it. That liquid is pure gold for the rice.

Rice and prawns in Cataplana

12 prawns

1.5 cups of rice

3 cups of prawn broth

3 shallots diced

3 garlic cloves chopped

2 tomatoes diced

Salt

Spanish paprika

Saffron

Olive oil

Place the prawns in the cataplana with olive oil. Cook them 1 minute per side. Set aside.

In the same oil, add the shallots, garlic, tomatoes, salt, paprika, and saffron. Let it simmer covered for 5 minutes. Add the rice, and the prawn broth. Add the prawns on top, and let it cook for 15 minutes or until is al dente. Rice in Cataplana is done faster than in regular pots. ENJOY!