Creamy Bomba Rice With Saffron, Sea Fennel And Sóller Prawns
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
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A creamy Bomba rice dish with saffron, sea fennel, and Sóller prawns, finished with marinated fennel and cheese. This Spanish-inspired recipe highlights the herbaceous flavor of wild sea fennel.
Ingredients
- 2 tbsp olive oil
- 2 shallots finely chopped
- 1 clove garlic crushed
- 300 g Bomba rice
- 1/2 tsp saffron
- 30 g fresh sea fennel finely chopped
- 1 L fish or shellfish stock
- 250 g red prawns (jumbo shrimp) peeled
- 1 tbsp crème fraîche
- 100 g Mahón or Cheddar cheese finely grated
- 50 g unsalted butter
- 1 tbsp chives chopped
- sea salt
- freshly ground black pepper
- 0.25 fennel finely sliced
- 1 lemon juiced
- 2 tbsp extra virgin olive oil
- sea salt flakes
Nutrition (per serving, estimated)
Estimated based off 11 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 167 mg
- Iron: 1.8 mg
- Magnesium: 21.7 mg
- Phosphorus: 151 mg
- Potassium: 503 mg
- Zinc: 0.76 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tbsp olive oil
- 300 g Bomba rice
- 1/2 tsp saffron
- 1 L fish or shellfish stock
- 1 tbsp crème fraîche
- 50 g unsalted butter
- sea salt
- freshly ground black pepper
- 2 tbsp extra virgin olive oil
- sea salt flakes
Prepare
- 2 shallots, finely chopped
- Crush 1 clove garlic
- 30 g fresh sea fennel, finely chopped
- Peel 250 g red prawns (jumbo shrimp)
- 100 g Mahón or Cheddar cheese, finely grated
- Chop 1 tbsp chives
- 0.25 fennel, finely sliced
- Juice 1 lemon
Let's Cook
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Step 1.
To make the marinated fennel, place the finely sliced fennel in a bowl, squeeze over the lemon juice, add the extra virgin olive oil, and season with sea salt flakes. Gently toss everything together and set aside to marinate for 30–40 minutes.
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Step 2.
Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the finely chopped shallots and crushed garlic, and sweat gently until the shallots start to break down, about 3–4 minutes.
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Step 3.
Stir in the Bomba rice, saffron, and finely chopped sea fennel. Add a little hot fish stock until the rice is just covered. Cook, stirring with a wooden spoon, until the liquid has been absorbed.
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Step 4.
Continue to add the stock gradually, stirring continuously, until all the stock has been absorbed and the rice has softened, about 15 minutes. The rice should be creamy and tender.
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Step 5.
Add the peeled red prawns and cook for a further 1 minute, stirring occasionally, until the prawns are pink and cooked through.
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Step 6.
Stir in the crème fraîche and finely grated Mahón or Cheddar cheese. Season with sea salt and freshly ground black pepper to taste. The rice should be light and creamy.
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Step 7.
Stir in the remaining tablespoon of olive oil, the unsalted butter, and chopped chives. Serve immediately, garnished with the marinated fennel and a few fresh sea fennel leaves.