arroz carabineros cava milesimé

Dry carabineros rice & Milesimé


Thanks to the heads of the carabinieri, we can enhance all its flavor until we have a spectacular rice. A flavor that harmonizes perfectly with the Milesimé cava.

  • 90 g per person of rice
  • 4 or 5 prawns
  • Garlic
  • Parsley
  • Red paprika
  • Concentrated tomato
  • 1 tablespoon per person of caramelized onion
  • A splash of white wine
  • Saffron (in this case infused)
  • Squirt of Brandy
  • Salt and pepper
  • Chives
  • EVOO
  • Prawn broth + broth (2 parts per 1 rice)
  1. We previously took the juice out of the head of the prawns and kept it apart.
  2. At the same time we prepare a broth with the heads of the prawns and the skin with oil and the Brandy in a separate pot and then we mix it and let it heat up with another previously made or purchased fish broth.
  3. To start, heat the paella with a little oil and fry the prawns and keep them apart to put them on top of the paella once it is ready.
  4. We begin to make the sauce of the paella, adding the ingredients in the following order: the juice from the head of the prawns, the caramelized onion, the garlic, parsley, saffron, a little paprika and stir so that it does not burn and then we add the concentrated tomato and continue stirring.
  5. Add a stream of white wine and stir over low heat for approximately 8 minutes.
  6. Once the sauce is ready, add the rice and mix for 3 minutes.
  7. Add the broth with the previously prepared shrimp heads with a strainer.
  8. Let the rice cook for 5 minutes over high heat and 10 over low heat.
  9. Once it is ready, we will add a little oil and the prawns on top.
Milesimé | Cava Reserva Brut
The cava with complexity, elegance and aromatic explosion in all its splendor, the character of the terroir from which it comes.