Bogavante rice is a very common sea dish in Spanish gastronomy, especially in coastal areas where seafood has a unique flavor. If you want to learn how to prepare it, follow this easy recipe and give it your personal touch by deciding whether you want it to be a seafood rice or on the contrary a drier and loose rice.
| 🚻 5 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make rice with vogue: |
| 1 Bogavante unit (500 gr.) 400 grams of white gamba 300 grams of pump rice 1½ liters of seafood 1 onion unit 2 units of tomato pear 2 cloves of garlic 1 unit of chilli 1 cup of brandy 1 pinch of sweet paprika powder 1 pinch of ground ñora 1 pinch of cinnamon 1 jet of olive oil 1 tablespoon of parsley 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make rice with vogue:
1. We will start with the seafood broth that if you want you can buy it already prepared or do it homemade. To do this, peel the prawns and place the skin and heads in a pot with a little oil. Suffle with half the brandy and add liter and a half of water, let cook over low heat.
2. apart, prepare rice. Fry the chilli with one of the garlic in a paellera. Already fried, remove from the pot the two ingredients let them in a mortar to crush them later.
3. In the same paellera, sauté the grated onion and when it is transparent add the grated tomato. Meanwhile, chop and clean the lobster. When the sofrito is at its point, we add the chopped lobster and let it permeate the flavors giving it a few times.
4. Recover the mortar and prepare the condiment for rice. To do this, crush the chilli and garlic previously fried with all spices (except parsley), the other raw garlic clove and the rest of brandy. Booking.
5. Incorporates the rice to the paellera and removes from it the smallest bogovante pieces, leaving only the part of the head. Add the mortar seasoning and stir everything well.
6. See adding the seafood broth little by little while stirring the rice with the sauce, the idea is that the rice goes off the starch. Add the entire broth to three parts.
7. After a few minutes, it incorporates the peeled prawns and the small bogover pieces. Correct the season with salt if necessary and let it simmer until the rice is to the desired point.
8. Finally serve rice with vogue decorating with fresh parsley. The rice can be more or less calm according to the cooking time that is to taste. And if you like this delicious seafood I recommend you take a look at the garlic gnobon tail recipe. Do not forget to visit my blog target = _blank rel = NOFOLWLA Juani kitchen to find more recipes.
