Cazuela

Cazuela is a Latin American dish that gets its name from the dish it is served in. This is my take on one I had at my favorite local restaurant, Va di Vi.  They made this with rock shrimp but I used large prawns instead.  It's basically Spanish rice with prawns and topped with a poached egg. I also added some grilled shishito or padron peppers.  This recipe serves four.

Cazuela

Rice
1-14 oz can tomatoes
3 tbs chopped white onion
2 garlic cloves
1/4 c canola oil
1 c medium grain rice
1/3 c each fresh or frozen peas, corn kernels, and diced peeled carrot
3 serrano chiles, slit down one side
6 fresh cilantro sprigs

1.  Put the tomatoes, onion, and garlic in a blender and process until smooth.  Set aside.
2.  In a saucepan over medium high heat, warm the oil.  When hot add the rice and stir until it just starts to change color.
3.  Add the tomato mixture and stir to blend.
4.  Add 2 cups hot water, the peas, corn, chilis, cilantro, and 1 1/2 tsp salt.
5.  Bring to a boil.  Reduce the heat to low.  Cover and continue cooking for 10 minutes.
6.  Uncover and stir.  Recover and continue cooking for 10 minutes. Check and cook another 10 minutes if liquid is not absorbed.
7.  Let sit for 10 minutes and than fluff with a fork.
8.  Prepare shrimp while rice sits. Poach eggs if desired.
9. Remove Serrano chilis and cilantro sprigs.  Serve rice with prawns.  Add a poached egg to top.

Shrimp
24 large shelled, deveined prawns
4 cloves of garlic, thinly sliced
1/2-1 tsp red pepper flakes
Kosher salt and pepper
1/2 cup olive oil
Limes
4 eggs

1.  Preheat oven to 400.
2.  Put olive oil, garlic, salt, pepper and red pepper flakes in a oven proof dish such as a cast iron pot or baking sheet.  Heat the olive oil for about 10 minutes.
3.  Add prawns, toss to coat and roast for about 8 minutes turning once until shrimp is pink and cooked through.  Squeeze juice of a lime over cooked shrimp.
4.  Poach eggs if desird for serving.  Serve with a few cilantro leaves and a lime wedge.