How to make
Peel the shrimp and boil their heads for 15 minutes in about 3 cups of water with a little salt and two spoons of olive oil.
Wash the rice well from the starch and leave it soaked in cold water until it is time to use it. For this recipe it is best to use bomba rice.
Chop the onion, pepper and garlic and fry them in the remaining olive oil with a pinch of salt until the onions are translucent. Then pour the tomato puree and a minute later the strained rice.
Pour the hot and strained shrimp broth, measuring the liquid in a ratio corresponding to the type of rice you're using (add water, if necessary). Add a little more salt and celery powder and boil for about 18-20 minutes over medium heat with the lid half closed (or until the liquid is absorbed).
Five minutes before the dish is ready, add the peeled shrimp. After removing it from the heat, the rice is left to rest for 5 minutes before being served.
Each portion is garnished with a quarter of a lemon.
Enjoy your meal!
