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2 tablespoons extra virgin olive oil, for the sauce
to taste salt, for the sauce
1 branch parsley, for the sauce
Preparation
Cook the rice with a pinch of salt and 3 cloves of garlic for about 20 minutes in a casserole, strain it, refrigerate it and reserve.
Clean and chop the beans. Peel and cut into small cubes the carrots and zucchini. Cook for about 8 minutes and drain the vegetables.
Peel the prawns by reserving the heads and shells. Pícalas in dice and escáldalas during a minute in the same casserole where the vegetables have been cooked.
Prepare the sauce: Peel and fillet 2 cloves of garlic and put them to brown in a pan with a little oil.
Chop the onion finely and add it to the garlic. Season When it browns a bit, add a sprig of parsley and the heads and shells of the prawns.
Squeeze them a little and rehógalas briefly. Add brandy and flame. Pour the tomato sauce and 1 glass of water and cook it all together for 15 minutes.
We make the meatballs: Mix the rice, vegetables and prawns in a large bowl. Beat an egg and add it. Form balls with the mixture pressed well. Pass them through flour and beaten egg and fry them in a pan with oil, once fried, remove them and put them to drain on a plate with absorbent paper.
Place the meatballs in a large bowl and serve the sauce separately in a sauceboat, or if you prefer, make a small bed with the sauce and put the meatballs on top.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Information per 100gr. Portion, provided by
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Romelia Milagros Sarmiento Rodriguez
02/06/2016 16:04:46
RICAS
RICAS CON EL ARROZ QUE NOS QUEDA
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Rice meatballs
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