CuisineSavories

Very nice rice

It is one of my favorite rices. Prepare the broth by roasting the chicken until it is very well browned and with the skin crisp.

This will add a flavor to the SPECTACULAR broth !!!! Fry the rice very well so the rice will be very loose. Enjoying this recipe because I love it!

Very nice rice
Serves 4
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Prep Time
20 min
Cook Time
2 hr
Prep Time
20 min
Cook Time
2 hr
To prepare the fish broth
  1. For 1.5 kg of fish bones (trash, monkfish head, galleys, white fish bones, sea crabs, prawn heads, rice shrimp, scorpionfish ...)
  2. 5 liters of water
  3. 500 g roasted chicken in the oven (watch video)
  4. 350 g veal black pudding
  5. 1 c.s. sweet and sour paprika from La Vera
  6. 2 seeds without seeds
  7. 100 ml tomato pulp (hida)
  8. Bresa: 1 onion, 1 carrot, 1/2 leek, 1 celery stalk, 1/2 head of garlic
To finish the rice
  1. Per 300 g rice bomb
  2. 1,150 ml fish broth
  3. A 40 cm diameter paella pan
  4. 350 g monkfish clean and diced
  5. 2 medium-sized mullets
  6. 1 cuttlefish
  7. 4 garlic cloves, minced
  8. 16 prawns, peeled
  9. 80 g tomato pulp
  10. olive oil
  11. 1 c.c. sweet and sour paprika
  12. Salt
  13. Garlic mayonnaise (see vegetable pie recipe).
Preparación
  1. Prepare the broth by cutting the vegetables. Sauté it in a large pot with a little olive oil. Add the tomatoes, the tomato sauce, the sweet and sour paprika, the ñoras and sauté very well (see video).
  2. Finish by adding the fish bones, crabs, the piece of blood sausage and the shells of shrimp and prawns ...
  3. Move the set very well for 10 minutes and finish adding the chicken that we will have roasted and with a beautiful golden color.
  4. Cover with water and boil for 2 hours over medium heat.
  5. Strain.
To finish the rice
  1. Chop the garlic very well. Clean the mullets and cut the loins into pieces.
  2. Chop the cuttlefish and place a little oil in a 40 cm diameter paella pan. Add the minced garlic. Then add cuttlefish, tomato pulp and paprika. Move and add the bomba rice.
  3. Cashew the rice and pour the fish stock. Move with a wooden spoon and SET TO A POINT OF SALT.
  4. At the moment the broth starts to boil, leave 10 minutes on high heat AND DO NOT TOUCH THE RICE !!
  5. Lower the heat and at that moment add the seasoned prawns and the red mullet, also lightly seasoned into pieces.
  6. Leave 10 more minutes to the fire, ON SLOW FIRE !!
  7. When the broth has evaporated, remove from the heat and let stand for 5 minutes before serving.
  8. Accompany with garlic mayonnaise and you will see what a delight !!!!!
Catering Iria Castro https://www.iriacastro.com/
 
 

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