Spanish-Style Chirashi

Method

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.

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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.