Spanish-Style Chirashi

Pearlescent vinegared rice topped with chorizo slices releasing their red oils and flash-seared prawns. Lemon acidity and crunchy peppers cut through the richness of the serrano ham.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 609
• Protein: 30 g
• Carbs: 64 g
• Fat: 24 g

Ingredients

• 300 g White rice ( raw )
• 450 ml Mineral water ( for cooking )
• 2 tbsp Red wine vinegar ( for the rice )
• 100 g Chorizo ( sliced )
• 12 piece Shrimp ( peeled )
• 4 piece Serrano ham ( in strips )
• 1 piece Red bell pepper ( finely diced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 12 piece Green olive optional ( whole )
• 2 tbsp Extra virgin olive oil ( for the pan )
• 1 tsp Smoked paprika ( powder )
• 1 pinch Hot pepper d'Espelette ( for garnish )
• 1 pinch Gray sea salt ( for seasoning )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Smoked Spanish Paprika

Instructions

1. Rice cooking

   Rinse the white rice with clear water until the water runs clear. Cook it in mineral water, covered. The grain should be tender but still have a slight bite.

2. Rice seasoning

   While the rice is still steaming, pour in the red wine vinegar and a pinch of grey sea salt. Mix gently with a spatula so as not to crush the grains. Let cool slightly.

3. Searing the proteins

   In a hot pan with a drizzle of olive oil, brown the chorizo slices until crispy. Add the shrimp, sprinkle with smoked paprika and pimentón de la Vera, then deglaze with a squeeze of lemon juice when they turn pink and firm.

4. Cutting the vegetables

   Cut the red pepper into small even cubes and finely slice the spring onions, including the green stems. Cut the serrano ham into thin strips.

5. Plating

   Divide the rice into bowls. Harmoniously arrange the chorizo, shrimp, ham, diced pepper, and green olives. Finish with the spring onion and a pinch of Espelette pepper.

Chef's tips

• Don't overwork the rice after cooking; it should remain airy.
• Use the fat rendered from the chorizo to cook your prawns; that's where all the flavor is.
• The vinegar must be added to the rice while it's still hot so it penetrates the core of the grain.

Storage

Eat immediately. Vinegared rice loses its texture in the refrigerator.