Popular throughout the coastline of the Iberian Peninsula, rice dishes are one of the stars of the local cuisine. With scarlet shrimps like ours, the dish reaches new levels, see it for yourself.
Over medium-high heat, infuse the olive oil with the dried chili.
Add the sliced garlic and remove the chili. Then add the chopped onion and the diced red and green peppers. Sauté and add salt.
Add the heads of the scarlet shrimps and squeeze out the substance. When finished, remove the remains.
Pour half a glass of white wine into the mixture and reduce until the alcohol evaporates.
Add the grated tomato and the rice. Mix well for at least two minutes.
Add the hot broth and cook over high heat for 10 minutes and over medium-high heat for 8.
When there are 4 minutes left to finish cooking, add the prawns. Enjoy!