Carabinero Rice

• In a very hot pot add in this order: rice, confit onion, confit garlic and hot broth little by little. Cook as if it was a Risotto, pouring ladles of shrimp broth little by little.
• Towards the end of cooking add the chopped monkfish, the red shrimp tails and the chopped roasted red pepper.
• Once off the heat, add a little shrimp emulsion to butter the rice.
• Before having the rice buttered, have the Carabinero butterfly open and clean.
• If you have BBQ or grill, cook only from the shell. If not, cook it in the oven, leaving the carabinero meat not overcooked.

Camaron rojo rice stock

1. From the lightly sautéed red shrimp heads we will separate the essence and the peeled tails
2. Essence: Head oil essence shrimp broth xanthana

Confit onion

1. Cut the onion in julienne and in a very hot pan add all the ingredients.
2. Cover with film.
3. Uncover until it has reduced and it brown and sweet.
4. If it’s for a rice, chop after being cooked.

Pre cooked rice

1. In a wide pot:
2. Raw rice, white wine, pinch of salt and hot broth
3. Cook over medium heat until dry
4. Spread out on a tray and chill in the blast chiller for 5 min.

Roasted bell pepper

1. Roast the Peppers in the oven at 170C for 15 min.
2. Once the time has finished, turn them around and cook them at the same temperature for another 10 min.
3. Once finished take them out the oven and cover them with plastic film for 30 min.