Recipe

Spanish-style prawn rice

Name: Spanish-style prawn rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3–4 tablespoons olive oil; 3 small garlic cloves; 1 young or regular onion; 1 large tomato, grated; 279 g round rice; 700 ml prawn stock; 75 ml white wine; 1 teaspoon food coloring; 15 prawns, approximately; Salt to taste; Shells and heads of the prawns; 2 unpeeled garlic cloves; 75 g onion, chopped; 2 tablespoons olive oil; 1 teaspoon black peppercorns; 75 ml brandy (optional); Water; Salt to taste; 4 tablespoons olive oil; Chopped chives (young garlic); Salt to taste

Spanish-style prawn rice with homemade stock from heads and shells, tomato sofrito, wine, and Cuban-style food coloring.

CiberCubaOctober 7, 2025

CiberCuba

Preparation15 min
Cooking45 min
Total time1 h
Servings3 to 4 servings
DifficultyMedium

This prawn rice combines Spanish tradition with the Cuban touch of dry wine and food coloring. It is a dish full of flavor, heritage, and joy, where the aromas of the Mediterranean and the Caribbean unite in every bite.

Method

Sauté the prawns

Clean the prawns and save the shells and heads for the stock. Leave them whole or, if you prefer, cut them into pieces.
In a frying pan, heat the oil with the chopped chives and a pinch of salt.
Sauté the prawns for a few minutes until cooked.
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Remove them and set aside.
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Prepare the stock

In a pot, heat the olive oil over medium-high heat. Add the unpeeled garlic cloves, chopped onion, and peppercorns, and sauté for 2–3 minutes.
Add the prawn heads and shells.
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Crush them slightly with the spatula to extract their juice.
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Pour in the brandy, let the alcohol evaporate for a minute, and add the water.
When it comes to a boil, skim off any foam that forms and add salt.
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Cover and cook over medium heat for 25 minutes.
Strain the stock and keep it hot.
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Prepare the rice

In a wide pot or frying pan over high heat, heat the oil and sauté the garlic and onion until translucent.
Add the grated tomato, without straining or blending, and cook for about 4 minutes.
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Add the white wine, food coloring, and salt.
Incorporate the rice and stir-fry well for 3 or 4 minutes so it absorbs the flavors.
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Carefully pour in the hot stock and cook over medium-low heat, uncovered, stirring occasionally. Lower the heat further if necessary to prevent sticking, and add more stock or a little water if it dries out too much.
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When the rice is done, turn off the heat and cover with a cloth for 4 minutes to rest.