Rice salad with prawns

Number of persons

4 pers.

Preparation time


Cooking time



– 400 g round rice

– 16 prawns

– 3 sachets ARIAKÉ shellfish broth

– 2 large, ripe tomatoes

– 1 preserved lemon

– 1 teaspoon tomato paste

– 1 teaspoon Pimenton de la Vera (or piment d’Espelette)

– 2 cloves garlic

– salt and pepper

– olive oil

The steps

  1. To prepare the shellfish stock, pour 1.2 liters of water into a pot. Add the shellfish broth sachets and bring to the boil. Reduce heat to low.
  2. Peel, degerm and crush the garlic cloves. Peel tomatoes. Remove stalks. Remove seeds and grate.
  3. Pour a generous drizzle of olive oil into a paella pan. Add crushed garlic, Pimentons de la Vera and tomato paste.Fry for 5 min over medium heat. Add the rice and grated tomatoes, mix well and sauté for a further 5 minutes over medium heat.
  4. Add the shellfish stock. Add salt and pepper to taste. Bring to the boil and cook over high heat for 15 min.
  5. Preheat oven to 150°, then bake for 15 min.
  6. Leave to cool completely, then break up the rice and place in a bowl. Refrigerate for 1 h.
  7. Pan-fry the prawns with a light drizzle of olive oil. Finely dice the preserved lemon.
  8. Arrange some rice on each serving plate, followed by a little lemon brunoise. Finish with 4 grilled prawns.

    Recipe designed by #annabelleschachmes
    Photo: ©EmilieFranzo-ARIAKÉ