Ingredients:
500 gr. rice · Olive oil · Salt · 500 gr. from pumpkin to tacos · 500 gr. peeled shrimp · A small leek · 2 garlic cloves Parsley Nora pulp (it is not essential) · Crushed raw tomato · Fish broth.
Preparation:
· In a wide, deep saucepan, pour a splash of olive oil and fry for 5 minutes the chopped leek together with the peeled pumpkin in small cubes. Next, add the tomato and a tablespoon of ñora pulp, and touch up with salt. Sauté until the water is lost and its color darkens a little..
· In a mortar, chop the two cloves of garlic with a little salt and parsley until you get a mixture that will be added to the sauce.. pour the rice, stir so that the flavors integrate and, next, pour the hot fish broth (in this case, liter and a half of broth). Salt touch up, cook 18 minutes and turn off the fire. Let it rest for five minutes and serve..
· Ideal rice for a Saturday lunch at home with friends while toasting with an albariño listening to Tony Joe White with his Polk salad Annie. Contained voice, blues rhythm and cockiness alike!
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
