Ricetta facile per il riso con l'aragosta
Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
|2 Lobsters||150 gr Calamari|
|150 gr Swordfish||250 gr Pealed prawns|
|1 tomato||1 onion|
|400 gr rice||8 tablespoonful oil|
|Fish broth||1 little tablespoonful paprika|
|A pinch of saffron otherwise saffron dye and salt|
|1- Heat up oil||5 Minutes|
|2- Fry calamari, swordfish,pealed,prawns and lobster||10 Minutes|
|3- Fry onion and tomato, fry along with paprika||4 Minutes|
|4- Add rice and fry them||4 Minutes|
|5- Add fish and fry them||22 Minutes|
|6- Let it rest||5 Minutes|
Simple, we just need the paella pan and a adjustable heat source protected from air. The authentic with orange tree wood particularly appreciated by final taste of the dish, but other woods can be used or even gas stove.
- 1- Carbon steel paella pan
- 2- Paella burner
- 3- Paella burner legs
- 4- Gas regulator
- 5- Gas cylinder
In this case as shellfish and fish we have used:, pealed prawns, calamari, swordfish and lobster. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg rockfish and a big head of monkfish and swordfish.
READY, SET, GO!!
Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!
When the oil is hot, add the calamari. We start to fry
When the calamari get brown, add the swordfish and pealed prawns, we do like that because calamari need more time to fry.
Once the fish is fried we keep them. Add the lobters to fry them.
FRYING CRASHED ONION, TOMATO AND PAPRIKA!!
ADD FISH BROTH, SEASON AND COOK
READY TO EAT!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat
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