On this occasion, in Recipesgatis we bring you a purely Alicante rice of the Coasts of the Mediterranean, where the best rice in Spain are eaten. Valencian band rice is nothing but a unique and unique dish recognized by the best lovers of gourmet cuisine in the world, it is cooked in a good broth (fumet) of Morralla, that is, of rock fish and galleys or prawns. All ingredients are fresh, since the success of this rice is related to the quality of the broth. So you do not know it only by the name, we explain how to do rice by step by step. A recipe that you can prepare at home and enjoy in a great family meal with friends and loved ones. Don miss it and keep reading!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make band rice: |
| 700 grams of morrally, rock fish and crustaceans 1 tablespoon of Salmorreta 2 tablespoons of salt 2 laurel leaves 15 units of black pepper ball balls 1 pinfrán pinfrán pellizco in the strand or food coloring natural or grated tomato 1 dulce onion unit 200 grams of squid to pieces or fresh or frozen sepia 200 grams of fresh or frozen peeled praw Alioli for accompaniment |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make band rice:
1. To start with this rice to band with Alioli, prepare a varied fish fumet, galleys, onion, laurel, grain pepper, saffron and one of the salt teaspoons. Boil with a liter and a half of broth for an hour. If you make the fish broth in a fast pot, with 35 minutes it will be more than enough.
Trick: If you crush the fish remains when you place the broth you will take out all your juice and win in intensity.
2. SHEET THE PLEASED GAMBAS AND THE SQUARE TO TARKS WITH A SPRING OF OLIVE OIL, REMOVE AND SEE PREPARING THE CRUSHING TOMATO. You can grate a pair of very mature tomatoes in the stall of the crushed natural tomato, but never fried.
Trick: Use a low and wide paella or paella for this rice to Valencian band.
3. Add the tomato to the sauce along with the prawns and squid, have over medium heat and saute two minutes, it is not convenient for the tomato to dry too much. If necessary, lower the stoves.
4. Add a large spoonful of salmorreta. Remove, it will cost a little dilute this paste, but it doesn matter because in the next step you will finish dissolving without problem.
Trick: If you do not have a salmor, you can use dry dry pepper, stir -fry and chopped parsley.
5. Add the fish broth or fumet, remove and let it boil a couple of minutes to finish integrating each taste of the ingredients.
6. For this amount of rice, that is, 8 stabs, about a liter of broth is needed, but unquestionably more can be added, according to the absorption of the type of rice. Once you boil for two minutes, add the rice and give it another point salt If you need it, remove a little and let it cook over high heat without stirring. Approximately, it will cook in 20 minutes, but test the grains of rice and give it the cooking point.
Trick: A good habit for this type of paellas is to let stand covered after taking it out of the heat for 5 minutes.
7. Once the rest time is finished, take the rice to band to the table so that everyone can distribute it in individual dishes. You can also eat it in the paellera by adding a bit of Alioli.
