Raciones: 2 liters
  • Shrimp heads
  • Shrimp shells
  • 1 small glass of brandy or black rum
  • Extra virgin olive oil
  • sea ​​salt
  • Saffron (optional)
  1. In a large saucepan put a splash of oil and sauté well the heads, crushing them with the wooden spoon in order to extract all the natural juices. Brown them well, add the shells and sauté a little more.
  2. We turn off the extractor (this is important because otherwise, it could get burnt) turn up the heat and add the glass of brandy or rum. We take a lighter and we light up the alcohol, quickly taking away out hand. This is called flambé and can seem a little frightening, but it is actually quite easy and you will FEEL great cook. Let it burn until the fire goes out alone and then fill the pot of water, adding salt and saffron. (*)
  3. Boil for about 20-30 minutes.
  4. After this time, strain the broth.
  5. It can be frozen.
- Saffron is tastier if you toast a little. It can be done in various ways, we can put it over the top of the casserole, I do so for the stew , or we can squeeze in a packet of aluminum foil, and heat in a pan.
- If you can't light the fire, you will probably need it to heat it up a little more, until the alcohol gets really hot. Then it will light up more easily. Watch your eyebrows!
Recipe by Mar Rojo 19 at