Gambas al ajillo with brown rice and fennel salad

Ingredients

For 1 serving

• Shrimp180 g
• Brown rice65 g
• Garlic3 cloves
• Chili pepper1
• Parsley6 g
• Extra virgin olive oil12 g
• Fennel150 g
• Orange0.5
• Saltto taste

Contains: shellfish,

In season: October – April

Method

1. Rinse the brown rice and boil it in salted water for 30 minutes, until tender; drain.
2. Meanwhile trim the fennel, discarding the tough outer layers, and slice it very thinly. Peel the orange down to the flesh, cut it into segments and add them to the fennel with a pinch of salt and any juice.
3. Peel the prawns and remove the dark vein; pat dry and salt lightly. Thinly slice the garlic and chilli and chop the parsley.
4. In the last few minutes of the rice, heat the extra virgin olive oil in a pan, ideally earthenware, over medium-low heat with the garlic and chilli for 1–2 minutes, until the garlic just starts to colour. Turn up the heat, add the prawns and cook for 3 minutes, turning, until pink and opaque.
5. Sprinkle with parsley and serve the prawns with their oil over the rice, with the fennel salad on the side.