If there's one dish that defines the essence of the Baix Ebre region , it's undoubtedly rice with artichokes and mantis shrimp. This recipe is a tribute to both land and sea: it combines the jewel of the winter garden with one of the most flavorful (and sometimes forgotten) shellfish in the Mediterranean.
In this article, we'll show you how to prepare this traditional dish just like it's cooked in the homes of Amposta or L'Aldea. Get ready to bring the aroma of the Delta to your kitchen!
Why is this combination so special?
The success of this dish lies in its balance. The artichoke , with its slightly bitter touch and meaty texture, perfectly complements the intense marine flavor of the mantis shrimp . The mantis shrimp is a crustacean that, although it has little meat, possesses a coral and juices that give the rice a deep and authentic flavor, far superior to that of other, more expensive shellfish.
Ingredients for 4 people
For a perfect result, try to use locally sourced products:
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Rice: 400g of Ebro Delta Rice (Bomba Variety).
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Seafood: 12-16 fresh mantis shrimp.
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Vegetables: 5 tender artichokes.
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For the sofrito: 1 medium onion, 2 ripe tomatoes and 2 cloves of garlic.
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Liquid: 1.2 liters of quality fish stock (fumet).
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Seasonings: Extra virgin olive oil (EVOO), salt and a pinch of sweet paprika.
Preparing Rice with Artichokes and Mantis Shrimp: Step by Step
Follow these steps to get dry, loose, and flavorful rice.
1. Preparation of fresh ingredients
Before lighting the fire, clean the artichokes by removing the tough outer leaves and trimming the tips. Cut them into eighths and keep them in water with parsley to prevent them from oxidizing. You can make a small slit in the side of the mantis shrimp to help them release their juices.
2. Seal in the flavors in the paella
In a paella pan with a generous drizzle of extra virgin olive oil, sauté the mantis shrimp for one minute on each side. Remove and set aside. In the same oil, brown the artichoke hearts until golden and set them aside as well. This oil is now bursting with flavor.
3. The secret is in the sofrito
Add the finely chopped onion to the paella pan. When it's translucent, add the garlic and, finally, the grated tomato with the paprika. Cook over low heat until the sofrito is dark and concentrated (what in Catalonia we call a good sofregit ).
4. Cooking the rice
Add the rice and stir well for a couple of minutes to coat it with the oil (become translucent). Pour in the boiling fish stock . Distribute the artichokes evenly over the surface and adjust the seasoning with salt. Cook over high heat for the first 8-10 minutes.
5. The finishing touch and the rest
Lower the heat and place the mantis shrimp on top of the rice. Let it cook for another 5-8 minutes until the stock has completely evaporated. Turn off the heat and, very importantly, let the rice rest covered with a cloth for 5 minutes .
Tips for expert-level rice
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The Stock: If you can, make the stock yourself by boiling a few extra mantis shrimp with leftover rockfish. The difference is night and day!
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Mantis shrimp: This is a seasonal seafood (mainly from December to March). Look for specimens that are "full" (with coral) for maximum flavor.
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The point of the grain: Delta rice has a great absorption capacity; respect the resting times so that the grain finishes hydrating perfectly.
Did you enjoy this recipe? If you decide to cook it, tag us on social media or leave a comment with your secret tip!
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