- 1.5 Cups Bomba Rice
- 3 Cups Shrimp
- 1 Tsp Saffron
- 1 Tbs Smoked Paprika
- 1/4 Cup Onion chopped
- 1/4 Cup Red Pepper Chopped
- 1/4 Cup Green Pepper Chopped
- 1 Small Tomato grated, discard skin
- 1 whole head of Garlic
- 2 Cups Shrimp peeled & deveined
- 8 Prawns antennae removed
- 5 Tbs Virgin Olive Oil
- Sea Salt to taste
- Lemon wedges for garnish
Heat 3 cups of shrimp stock and sprinkle in a teaspoon of saffron. Set aside to infuse.
Place a cast iron skillet on medium heat. Add olive oil to the skillet.
Place a whole head of garlic in the center of the pan and sprinkle a teaspoon of sea salt all around it.
Add the prawns to the skillet and brown on each side for 1 minute then remove an set aside.
Add the onions and peppers to the pan and saute for a few minutes until translucent then add shrimp and saute for a minute until they just begin to change colour then add the grated tomato and smoked paprika. Saute for a minute then add Bomba rice.
Stir in the rice well then level out the contents of the pan and distribute the shrimp evenly. Gently pour in the stock. Arrange the prawns neatly around the pan. Turn heat up to medium-high and allow to simmer for 16 minutes.
After 16 minutes the broth should be almost completely absorbed. Turn the heat to low and cover the skillet with foil for 5 minutes. This will allow the crispy layer called soccoret to form at the bottom.
Turn the heat off and allow to rest 5 more minutes. Remove the foil, garnish with lemon wedges and serve making sure to scrape the tasty soccoret off the bottom of the pan.