26 May Arroz Alicantino (Rice)
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[vc_column_text]INGREDIENTS: (4 guests)
- 8 prawns
- 4 Norway lobsters
- 2 small squid
- 2 tablespoons of frozen peas
- 100 grams. green beans
- 6 tablespoons salmorreta (3 garlic, 150 g. Of crushed tomatoes, 1 tablespoon sweet paprika, 1 pinch saffron 1 tablespoon of ñoras Olmeda Orígenes, parsley, extra virgin olive oil)
- Jiloca saffron
- 400 grams. Bomba rice Olmeda Orígenes
- seafood fumet
- Extra virgin olive oil
- Salt
PREPARATION:
Salmorreta prepare first because it is a typical sofrito in the province of Alicante and is used in rice dishes.
Fry the whole unpeeled garlic in a bit of oil
In the same oil fry the tomatoes for about 5 minutes remove from the heat and add the paprika, saffron and parsley, mix it and add the peeled garlic and mashed peppers. Salting and crushed.
Wash the prawns and langoustines. Drain.
Wash and chop the squid.
Put the paella or paella pan on the fire with a bit of oil and lightly fry the prawns and scampi, retired.
Now we fry the chopped squid, add the green beans and peas, give a few laps and add the salmorreta. We add the rice and saffron, the fry a couple of minutes.
Put the paella or paella pan on the fire with a bit of oil and lightly fry the prawns and scampi, retired.
Now fry the chopped squid, add the green beans and peas, give a few laps and add the salmorreta. Add the rice and saffron, and fry a couple of minutes.
Pour the hot fish stock, the amount is twice the volume of rice and a little more (it should have a little more of hot fish stock if is necessary, there are ones rice that absorb more water than others. Add the prawns and crayfish.
Add salt and cook over medium heat 18 minutes.
Turn off heat and leave to stand 2 minutes (it will be cover with paper towel).
Recipe by Ana Nualart Paz.[/vc_column_text]
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