Esta web utiliza 'cookies' propias y de terceros. Al navegar o utilizar la web acepta el uso que hacemos de las 'cookies'.
Para más información consulte el Aviso Legal y la Política de Privacidad.
Sear the prawn heads in a pan, crushing them with a spoon to extract all the juice. Remove the heads and add the rabbit. Cook for 4 minutes until brown.
At this point, add the Thai Green Curry Paste, the Onion Sofrito and rice, toast for a minute and douse with water. Add the Beef Fond and cook the rice for 10 minutes.
Serve in an individual paella pan and cook in the oven for 5 minutes at 220 ºC. Meanwhile, crush the garlic and mix it with the coconut milk. Whip, adding the olive oil very slowly. Set aside.
Once the rice is ready, sauté the prawn tails and the peas and aesthetically arrange them in the paella dish. Serve the coconut sauce in a separate bowl so that people can serve themselves.