Mushroom and Prawn Rice

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Over the years, our tastes have leant towards wetter, almost soupy styles of rice. If you prefer it drier, simply reduce the amount of stock; you can always add more if necessary. This is served as an early-autumn rice tapa at Morito, when the chanterelle mushrooms start to arrive from Scotland.

Ingredients

  • 400 g raw or cooked North Atlantic prawns, shell-on, peeled and shells reserved
  • 1 celery stick, roughly chopped
  • 1

Method

Put the prawn shells into a large saucepan with the celery, carrot, onion, parsley stalks, black peppercorns and sherry or wine. Just cover with water and simmer for 10–15 minutes, then remove from the heat and set aside. Strain the stock and measure out 800ml.

Heat 3 tablespoons of the olive oil in a large, heavy-based pan over a medium-high heat. Add the mushrooms and a pinch of salt