Rice with prawns and snow peas

Clean the snow peas, cut off the tips and remove the fibrous threads from the sides. Peel the spring garlic and cut them into slices on the bias, not too thin. Put a large saucepan on the heat and add a little olive oil. When it is hot, first sauté the spring garlic and when it releases its aroma and begins to take on a little colour, add the snow peas, a pinch of salt and sauté them for a couple of minutes.

Remove the snow peas and the spring garlic, reserving them for the end of the dish, and in the same pan add a little more oil and put the heat on medium-low. Peel and chop the leek and sauté it slowly (add a pinch of salt), meanwhile remove the seeds from the ñora pepper, chop it very finely and sauté it with the leek. When it is well sautéed, add the rice and let it lose its intense white colour, which becomes pearly. Then it is time to add the broth (reserve a little in case you need to add it at the end), the romesco sauce, the powdered ginger and the thyme.
Bring to a boil over high heat, then reduce to medium heat and let the rice cook until the broth evaporates. Do not cover the pan and stir the rice occasionally with a spatula. Halfway through cooking the rice, add the unpeeled prawns. As soon as they change colour (if necessary, turn them over), remove them, peel them and let the juice from the heads drip into the rice.

When the grain is almost cooked and there is still a little broth left (if not, add the reserved broth), add the Bovril, mix well, cover the pot and remove from the heat. Let it rest for five minutes before serving. If you wish, reheat the snow peas before serving.
Serve the Creamy Rice with the prawns and snow peas, decorate with some sprouts or fresh shoots and enjoy!