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Fishy Rice (gambón + salted cod rice)

Mmmmm this takes a little bit of work but it’s really worth it.  If  you plan ahead then it’s quite alright.

I defrosted some “gambón” (massive prawns that have to be cooked)

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I lightly fried them in a little olive oil

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Once cooked:

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I removed the skin and the heads to all of them except to one of them as I was going to use that for decoration.

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I put the skins in a pan

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I added Nutmeg – Parsley and Salt: (actually, the salt was a big mistake as the cod was already salted so don’t add salt)

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Then covered the skins with water and cooked it

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While that got going, I cut up some chunks of salted cod

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When the broth was ready I sieved it.  Threw the cooked skins away and kept the broth:

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I dried my pan and put some olive oil in it.  When the olive oil was a little bit warm I added some rice and mixed it well with the olive oil.

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Then I added the peeled prawns and the chunks of salt

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I stirred a bit and added the broth, (the proportion is 1 of rice & 1.5 of liquid)

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I closed my magic pan and in eight minutes I had this:

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Mmmmmmmm

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