“Zamburiñas” rice with red shrimp & Singular Cava

• 100 g per person of rice
• 11 “zamburiñas”
• Red shrimp
• Sofrito: 1 tablespoon per person of onion and tomato sauce, garlic, parsley, a splash of anise, ñoras meat, smoked paprika, tarragon, shrimp heads concentrate.
• Saffron infusioanato
• Salt
• Sal Maldon
• Pepper
• All
• Parsley
• OOVE
• Fumet (2 and a half parts for 1 rice)

1. To start, we will make a concentrate of the heads of the prawns (prawn sauce style) and the skin to give more flavor to the rice.
2. On the one hand, we will heat the stock in a pot and reserve it to add when we have the stir-fry done.
3. To start we will mark the “zamburiñas” face down in the pan with a little oil. Then stuff them with garlic and parsley and leave over medium heat for 5 minutes. These, we will reserve them separately, for once we have just cooked the rice.
4. We will start making the stir-fry, add to the pan: oil, caramelized onion, a drizzle of anise, nyora meat, smoked paprika, tarragon, half of the prawn head concentrate and stir for 10 minutes.
5. Add the rice (100 g per person) and stir to integrate into the stir-fry.
6. We will add the broth to the pan, which we have previously heated in a separate pot. Add the infused saffron, salt and pepper.
7. While we leave the pan on high heat for 5 minutes, let the broth evaporate and then let it simmer for another 11 minutes, adding five “zamburiñas” without the shell.
8. To finish, we will add the rest of the “zamburiñas” with shell and the prawns on top of the rice spread all over the pan.
9. Once ready, we will add a little Maldon salt on top of the “zamburiñas” and enjoy.

Singular I CAVA GRAN RESERVA BRUT NATURE

A lovely pale-yellow cava with perfectly integrated carbonation that caresses the palate,. Long and persistent, revealing its full aromatic richness ¡Awake the 5 senses!