Today we bring you a fusion meal in which we integrate a winter vegetable used in the cuisine of Navarra, Aragon and La Rioja with a crustacean of delicate flavor.
The dish we will prepare is borage with prawns, this recipe was given to us by colleagues from Navarra, dare and enjoy this rich mix of flavors.
- 600 grams of borage stalks
- 300 grams of large raw peeled prawns
- 1 white onion
- 3 cloves of garlic
- 3 sprigs of fresh parsley (only the leaves)
- 1 cup olive oil
- 1 teaspoon of sweet paprika
- ½ teaspoon of hot paprika
- 150 grams of white wine
- 250 grams of fish stock
- 1 teaspoon salt
- 2 hard-boiled eggs
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- Clean the borage stalks, cut them into 6-centimeter pieces and cook them in boiling salted water (15 minutes in a normal pot and 4 minutes in an express pot), until al dente, set aside.
- Chop the onion, parsley and garlic into very small squares, heat oil in a frying pan over medium heat; once the oil sizzles add the previously chopped vegetables, lower the heat to low and sauté for 2 minutes.
- Once the 2 minutes are up, add the hot and sweet paprika, the wine and stir for 1 more minute, then add the salt and the fish stock.
- Add the borage to the preparation, cook for 2 minutes, then add prawns and cook for approximately 3 more minutes.
- While prawns and borage are cooking, peel the eggs and once ready, add the eggs to the preparation and serve while the dish is still hot.
Borage is a vegetable known for its diuretic properties. It is rich in vitamin C, magnesium, iron, calcium and potassium, facilitates the elimination of toxins and is also very rich in fiber and antioxidants.
- For best results, buy fresh prawns, in case they are frozen, defrost them 2 hours in advance.