Rice served with summer truffle carpaccio, prawns and vegetables

Rice served with summer truffle carpaccio, prawns and vegetables
Cooking Time: 40 minutes
Recipe Category: Mediterranean cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

This dry rice dish brings together the bold marine flavor of llagostinera prawns with the elegance of Laumont summer truffle carpaccio. A slow-cooked sofrito, homemade prawn broth, and the final touch of truffle make this a gourmet centerpiece—perfect for a refined meal.

  • Keywords:
  • Dry rice,
  • Prawns,
  • Laumont truffle carpaccio,
  • Mediterranean cuisine
Nutritional values rice
  • Calories: ~820 kcal
  • Protein: ~35 g
  • Carbohydrates: ~90 g
  • Fat: ~30 g
  • Fiber: ~5 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the rice served with summer truffle carpaccio, prawns and vegetables

Rice 180gr
Garlic 1 clove
Onion 1 unit
Smoked sweet paprika 3gr
Cognac or brandy 50gr
Fried tomato sauce 30gr
Large prawns (like langoustines) 6 units
Truffle carpaccio to taste
Truffle oil
salt
pepper

Step-by-step to make the rice served with summer truffle carpaccio, prawns and vegetables

  1. Start with the sofrito: peel and finely chop the garlic and onion. First sauté the garlic until golden, then add the onion. Let it cook for at least 1 hour over low heat. The longer it cooks, the better, but always watch that it doesn't burn. At the end, add the already fried tomato sauce.
  2. Meanwhile, peel the prawns, reserving the tails, and use the heads and shells to make a stock.
  3. In a pot over high heat, sauté the heads and shells. Once seared, add the cognac or brandy and flambé to evaporate the alcohol. Then add water or fish stock and let it boil for at least 40 minutes. Finally, strain the stock.
  4. Once the sofrito and stock are ready, combine everything with the rice.
  5. In a pot — ideally the same one used for the sofrito for better flavour — add the raw rice and smoked sweet paprika, sauté it slightly, season with salt and pepper, then add the stock. Let it cook on the stove for 12 minutes, then transfer it to a baking tray and finish in the oven at 200°C (390°F) for another 6 minutes. Taste, and if the rice is at the right texture, remove from the oven.
  6. Once the rice is cooked, quickly sear the prawn tails on high heat (just sear both sides) and plate them on top of the rice. Finish by adding slices of truffle carpaccio to taste.

Total preparation time: 2 hours 20 minutes

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