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LOCATION: Recipes >> Rice >> Spanish Rice 06

Print this Recipe    Spanish Rice 06

Arroz Escarlata - Scarlet Rice

2-3 tablespoons olive oil
1 finely chopped onion
2 diced carrots
8 oz large prawns
1 bay leaf
1 sprig thyme
salt
1/2 gill sherry or brandy
1 tablespoon flour
8 oz peeled and sliced tomatoes
2 oz butter
8 oz rice

Heat oil in a suacepan and fry the carrots and onions lightly. Add
prawns, bay leaf and thyme. Season with salt, sprinkle with sherry
and cook gently for 10 minutes. Extract the prawns and remove heads
and shells. Pound these latter in a mortar and return them to the
saucepan. Add flour, tomatoes and half cup water. Simmer for 30
minutes, stirring from time to time to prevent sticking. Rub the
puree through a sieve to make a thick sauce. Add half the butter
and keep the sauce hot without allowing it to boil. Cook the rice
in boiling salted water as described, drain and mix in the rest of
the butter. Divide the rice into small individual dishes, cover
with the sauce , put a prawn in the centre of each and serve.

Serves 8

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