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Sweet Carabinero Rice
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
5 servings
Wlamir Rizzo
@wlamir- Ingredients
- Recipe
- carabinero5 unit(s)
- Moruno or Shrimp10 unit(s)
- Rice Bomb500 g
- Garlic3 unit(s)
- Onion1 unit(s)
- Roasted and Crushed Red Bell Pepper1 unit(s)
- Tomato Extract8 tablespoon
- Sweet Paprika2 tablespoon
- Turmeric Powder1 unit(s)
- Leek100 g
- Salt to taste
- Ground Peppercorns to taste
- Cognac for Flambar to taste
- Clean the Carabineros, removing the shell, head and reserve
- Extract all the “juice” from the heads of the Carabineros and reserve
- Brown the Carabinero shells and heads, extracting the rest of the “juice” from the heads
- flambe
- Add 4 Tablespoons of Tomato Extract and 4 Tablespoons of crushed Pepper
- salt
- Add 4 liters of water and the Poró Garlic piece
- As soon as it boils, lower the heat, cover the pan and cook for 20 minutes over low heat.
- After this time, crush all solids in the broth and return to the strained pan. Cook for another 5 minutes
- In a casserole dish or paella, caramelize the garlic and onion
- Add the “juice” previously removed from the heads of the Carabinero
- Add the Tomatoes and Crushed Pepper Extract, followed by the Paprika and Saffron
- Add the Rice and sauté it. Then add the Carabiero broth in a ratio of 4:1
- Cook for 11 minutes and always observing the need for more broth that should always be added around the edges, so as not to lose the color of the rice in the middle of the pan.
- After 11 minutes, lower the heat, add the prawns, previously seasoned with salt and pepper, and cook for another 5 minutes.
- While the rice is finishing, it's time to grill the Carabineros. Watch your time, it's very fast.
- Once the time is up, decorate with Carabineros and serve next. The rice needs to be “moldy”.
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