– 200 gr Albufera rice
– Red pepper
– Green pepper
– 1 Carrot
– 6 pieces of shrimp
– 3 Red prawns
– 3 large wild mushrooms
– Salt , extra virgin olive oil, black pepper ,saffron , laurel leaf
– 3 dried nora peppers
– 3 Cloves of garlic
– 2 ripe tomatoes
Boil 4 litres of water with the laurel leaf and black pepper.
Soak the nora peppers, then remove the pulp and set pulp aside.
Dice and sauté all the vegetables (except the garlic, the nora pulp and the red pepper).
Peel the shrimp and the red prawns, slice them into pieces and set aside. Reserve 1 peeled red prawn (do not remove the head or the tail) per plate.
In a separate pan, sauté the prawn shells with a clove of garlic. Then add them to the water mixture. Let boil for 15 minutes.
In a large pan, fry the garlic in a little extra virgin olive oil til golden; chop up the wild mushrooms, dice the red pepper and add them in.
Add the liquid mixture, the nora pepper pulp, the sautéd vegetables, salt and saffron.
Once it starts to boil add the rice and let boil for about 10 minutes. Add the red prawns and the shrimp, (and the whole prawns) adjust for salt, and let boil for 8 more minutes.
Let sit for 5 minutes and serve. Carefully place a whole prawn on each plate.