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Ricetta facile per il riso con l'aragosta

Posted on1 Year ago 649
Love0

Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners

INGREDIENTS:
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
Total: 50 Minutes

TECHNICAL TEAM:

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
INGREDIENTS

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

KEEP FRYING!

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!!
Go back to add the fried calamari, swordfish and pealed prawns. Add crushed onion and tomato and some paprika. Fry them for a few minutes along with the fried fish.
FRYING RICE!!
Add rice. Fry them for a few minutes along with the fried fish. Meanwhile we will cut the lobsters in half
ADD FISH BROTH, SEASON AND COOK
Add the broth, we add twice the broth than rice. Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. On this point we also add the lobsters that will be placed decorating the paella. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.
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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