Citrus, Gin and Prawn Rice

for 4

• 16 prawns
• for the broth:
• prawn shells, a celery stalk, a carrot, an onion, a lemon wedge, peppercorns and salt
• 2 limes
• one orange
• a lemon
• 2 cloves of garlic
• 300 g Ronaldo rice
• 5 cl of gin
• juniper berries
• 1 litre of prawn stock
• olive oil
• salt and pepper

Peel the prawns, leaving 4 whole ones, and use the shells to make the stock. Place the 12 peeled prawns in a bowl, sprinkle with the juice of the limes and lemon, salt and pepper and leave to marinate for about 2 hours. Sauté the chopped garlic cloves in a little olive oil, add the rice, let it fry a little, pour in the gin, let it evaporate, add the orange juice, a few juniper berries and add the stock, stirring from time to time until the rice is ready. Meanwhile, drain the prawns and sauté them in a frying pan with a little olive oil. Pour the prawn marinade over the rice, sprinkle with the citrus glaze and serve with the prawns.