The potatoes should be filled with the same variety of rice used to cook risotto.
Use prawns to prepare the cream, to garnish the rice and to season the sauce. You can also use mussels or clams to add more flavor to the sauce.
Clean and dry the potatoes and then, cut them straightly. Use a Parisian spoon to hollow out the potatoes.
Remove shells from prawns and place them in a saucepan together with BETIS olive oil. Fry lightly the heads and the shells with BETIS olive oil and celery mince in a saucepan. When the heads and shells turn into red, add 10 cls. Of white wine and cover with water. Heat the saucepan until boiling during 5 minutes and strain the cream.
Heat 5 cl. of BETIS olive oil with 1/2 clove of garlic and chilli in another pan, add mussels and clams, cook them for 5 minutes. Remove the shells, reserve the meat and filter the sauce.
Brown the rice with BETIS olive oil and garlic until it changes the color to gold, spray 10 cl. of white wine and the prawn sauce, simmer the rice for 10 minutes and then leave it until it cools down.
You may be interested
- 800 g. of potatoes
- 160 g. of mussels
- 160 g. of clams
- 120 g. of Carnaroli rice
- 100 g. of prawns
- 15 cl. of BETIS olive oil
- 1 fresh red chilli
- 20 cl. of white wine
- 1 clove of garlic
- 1 stalk of celery