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Creamy rice with prawns and ling roe


  • 250 g risotto rice
  • Ricardo Fuentes Salazones ling roe
  • 12 shelled prawns
  • 1/2 red onion
  • 1 clove of garlic
  • 1/2 leek
  • 100 g tomato passata
  • 1 L fish stock
  • A few strands of saffron
  • Olive oil
  • Salt
  • Fresh parsley
  • Serves 4
  • Preparation time: 40 minutes
  • Difficulty: Medium

How to make creamy rice with prawns and ling roe

  • Heat a little olive oil in a pan over a medium heat, add the chopped onion, garlic and leek and cook until soft.
  • Next, add the tomato passata and rice, and cook for a few more minutes.
  • Add the hot fish stock, salt to taste, a few strands of saffron and stir.
  • Leave to cook over a moderate heat for 15 minutes, stirring from time to time.
  • With a couple of the 15 minutes still to go, add the prawns and stir.
  • Meanwhile, place the ling roe on a board and cut into thin slices.
  • Serve the rice with a few slices of ling roe and garnish with a few leaves of fresh parsley.