Carabinero Rice - James Martin Chef

Ingredients

• 8g Garlic Peeled
• 30g Monkfish Tails
• 200g Carabinero prawns
• 200ml Camaron rojo rice stock
• 20g Confit onion
• 200g pre cooked rice
• 70g Roasted Bell pepper
• 20g Peas (Fresh In Pods)
• 10ltr water
• 5 Ltr red prawn stock
• 50g table salt 6kg
• 10kg Spanish onion bag
• 100ml Jose Pizarro olive oil
• 1kg Rice, Calasparra white paella rice, D.O.P.
• 0.2ltr Wine Chardonnay Cooking White
• 1ltr (B) Chicken Stock
• 2kg large sweet red bell pepper
• In a very hot pot add in this order: rice, confit onion, confit garlic and hot broth little by little. Cook as if it was a Risotto, pouring ladles of shrimp broth little by little.
• Towards the end of cooking add the chopped monkfish, the red shrimp tails and the chopped roasted red pepper.
• Once off the heat, add a little shrimp emulsion to butter the rice.
• Before having the rice buttered, have the Carabinero butterfly open and clean.
• If you have BBQ or grill, cook only from the shell. If not, cook it in the oven, leaving the carabinero meat not overcooked.
• From the lightly sautéed red shrimp heads we will separate the essence and the peeled tails
• Essence: Head oil essence shrimp broth xanthana
• Cut the onion in julienne and in a very hot pan add all the ingredients.
• Cover with film.
• Uncover until it has reduced and it brown and sweet.
• If it’s for a rice, chop after being cooked.
• In a wide pot:
• Raw rice, white wine, pinch of salt and hot broth
• Cook over medium heat until dry
• Spread out on a tray and chill in the blast chiller for 5 min.
• Roast the Peppers in the oven at 170C for 15 min.
• Once the time has finished, turn them around and cook them at the same temperature for another 10 min.
• Once finished take them out the oven and cover them with plastic film for 30 min.