People: 2
Ingridients:
- 180g Rice
- 1 garlic
- 1 onion
- 3g sweet paprika
- 50g cognac or Brandy
- 30g fried tomato sauce
- 6 langoustine prawns
- Summer truffle carpaccio
- Truffle oil, salt and pepper
- Start by preparing the sauté. Peel and chop the garlic and onion into a very fine consistency before sautéing, first browning the garlic and then adding the onion afterwards. Leave this to cook for 1 hour on a low heat, the longer the sauté is cooking on the hob, the better. Be sure to constantly check this to avoid burning the ingredients. Add the already fried tomato sauce
- Meanwhile, peel the prawns, conserving the tails and heads.
- Add the heads and bodies to fry in a pot on a high flame, once fried we add the cognac or flame it to evaporate the alcohol and add the water or fish broth and let it boil for at least 40 minutes. Once finished, drain this. Combine everything together with the rice.
- Using the same pot as the sauté to give a better flavour, we add the uncooked rice and the smoked sweet paprika. Sauté it a little and season it before adding the broth. Let it cook for 12 minutes on the hob and then transfer it to the baking tray and put it in the oven at 200 degrees for 6 more minutes. Taste and if the grain is perfectly cooked, take it off.
- Once the rice is cooked, we cook the prawns over a strong fire turning them over constantly before placing them on top of the rice. To serve, place the summer truffle carpaccio slices on top of the dish.
