Tongue Piercing Burning

crayfish pot

Previously, I have taught several ways to make rice, this time with a pot or deep paellón, rice is very juicy. It is a rice with langoustines, a delight to the palate.


Ingredients for 2 people:

6
fresh lobster 1 large fresh Sepia 300 gr. approx.
1 liter fish stock
200 gr.
pump rice 3 ripe tomatoes hanging
1 / 2 red bell pepper
4 cloves of garlic and parsley
1 / 2 sweet onion
Common salt, Saffron
75 ml. of extra virgin olive oil

started
to prepare a fish broth as teach you in this previous post. Reserve. Chop the cuttlefish

clean and above and we will have taken the part of the sauce for the soup in small pieces.
Cut the pepper into medium pieces and onion, garlic and parsley in small pieces, we leave the tomatoes in half by removing the seeds with a spoon and grate. We reserve all the ingredients separately.


We place the pan into the fire, in my case at the barbecue with wood, we add olive oil and salt around the pan. When the oil is hot we take the lobster and are given a few turns, take them out before they are too many facts and set aside.


We took the red pepper give a few laps and add the cuttlefish, we'll sautéing, stirring, when it is almost cooked add the sepia onion, when transparent is the time to take the garlic , parsley and chopped tomato.


When we have all the cream on your point you add the rice and let stirring continuously until the rice is soaked with the sauce and cuttlefish.


Add half the fish stock, rather than all at once as in the seafood paella. When we see that rice is adsorbing the broth, we take the rest, stirring the rice.


the salt and place the crayfish in order to finish cooking with rice.


have to have a little stock when removed from heat. Let rice stand 5 minutes covering the pan with a cotton cloth.


Notes:

"The rice has to be juicy, not have to be dry as when we make a paella.
-If cooking on a barbecue fire monitor is as important as making the paella, this is very treacherous in the kitchen (and more if fire), and that can be absorbed the stock sooner than you think.
-rice usually takes about 15 minutes to cook, depending on the heat, and this kind of rice can vary.
"Having always reserves a 250ml. fish stock. We better on broth that we lack. He can accompany
if desired with a little garlic mayonnaise .
-salt around the pan is to prevent the oil we burn.

Wine Recommendation: A very soft white Txacoli, Talai Berri, the price ranges from 7 to 8 €

you enjoy your meal. Start