ALGAE AND PRAWNS RICE WITH MUSSELS ALI-OLI

This is a rice with true flavor and aroma of the sea. A recipe based on the famous “Senyoret Rice” which enhances the marine taste thanks to dehydrated algae and a very special ali-oli.

In addition, it is a rice to which it is almost not necessary to add salt since the iodine of the algae itself works but enhances the taste of the sea, which is a very interesting addition to the dish.

A simple recipe that will make all lovers of marine gastronomy fall in love.

Ingredients for 4 people):

400 gr. rice bomb

10 gr. dehydrated sea lettuce seaweed

4 prawns

300 gr of mussels

2 garlic 1 chive

1 leek

1 tomato pear

1 egg

Extra Virgin Olive

Oil Sunflower oil

1/2 glass of white wine

Lemon

1 tablespoon of mustard

Elaboratión:

Add the garlic and brown it in the pan with a splash of AOEV.

When it starts to dance, add the chives and the leeks, finely chopped.

When it begins to brown, add the diced peeled tomato and fry.

Add half a glass of white wine, turn up the heat and reduce.

Open the mussels in a container with a splash of water, when they open remove them from the fire, extract the mussels and reserve the resulting broth.

Peel the prawns and brown the heads and shells in a deep bowl with the green part of the chives and the leek, add the broth of the mussels, water and cook over medium heat for 20 minutes.

Let infuse the broth for 10 minutes with the fire off, strain and reserve.

Put the algae in a mortar or turmix so that they are like a thick powder.

When the sofrito has evaporated the liquid add the rice and over medium heat stir so that the rice incorporates the flavors of the sofrito.

Add the broth, 2.3 parts water to 1 part rice, cook 2 minutes over medium-high heat and stir gently. Add the algae and stir the rice for the last time.

Let cook over medium low heat for 16 more minutes without touching the rice with the algae.

Mark the prawns with a drop of AOEV over medium high heat, 1 minute on each side and reserve.

Prepare the Ali-Oli with mussels: make a mayonnaise with 2/3 of sunflower oil and 1/3 of AOEV, an egg, a pinch of salt, a dash of lemon and minced garlic. When it is consistent add the mussels and a tablespoon of mustard coffee and the zest of the peel of half a lemon without the white part. Beat again, rectify the salt point and reserve.

When the rice has one minute left, turn up the heat to create a socarrat and let stand 5 minutes uncovered and out of the fire.

To serve: place the rice on a flat plate, put a tablespoon of the aioli on the rice and place the prawn on it.