CREAMY RICE WITH PALAMÓS SHRIMPS

INGREDIENTS

For the stock:
Shell of an XL Palamós shrimp
Mineral water
Furgentini virgin olive oil
For the rice:   
Coral from the head of the XL Palamós shrimp
Furgentini virgin olive oil
30 gr. Acquerello organic rice
Stock
For the shrimp:
1 XL Palamós shrimp
Others:
Hallen Môn salt
Micromix salad leaves
Red paprika

PREPARATION

Stock: 
Lightly sauté the shrimp shells with a few drops of olive oil. Add mineral water and cook for 10 minutes over a medium heat.
Rice: 
Emulsify the coral from the shrimp's head with virgin olive oil. Lightly fry the rice with the coral and gradually add the previously-prepared stock.
Palamós shrimp: 
Remove the intestine from the shrimp. Cut the body on the bias and warm a little in the oven. Sauté the shrimp head over a high flame for a couple of minutes.

TO SERVE

Arrange a strip of rice on the plate, with the shrimp body to one side and its head to the other with a sprinkling of red paprika. Season with salt and dress with a few drops of virgin olive oil. Decorate with a few leaves of micromix salad leaves.