Do not be scared of the amount of steps of this recipe, the caldoso rice with lobster is an exquisite plate of bright rice with seafood, well known and easy to prepare, a perfect option for christmas meals or dinners. Cheer up with this recipe for caldoso rice with vogue that we present to you at recipes.net, enjoy the Christmas flavor provided by the fruits of the sea and prepare this famous dish following these steps.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make caldoso rice with vogue: |
| 400 grams of rice 200 grams of grated tomato 80 grams of chopped garlic 350 grams of chopped onion 2 tablespoons of brandy 2 units of ñoras 1 handful of parsley 1650 milliliters of fish broth 125 grams of prawns peeled 3 units of vagovante 1 handful of saffron 1 handful of food coloring: to taste |
| Additional characteristics: expensive cost, stew |
Ingredients to make caldoso rice with vogue:
1. The first step to make this recipe for caldoso rice with vogue is to cut the grooves to pieces. The way to cut them will depend on the size. If the lobster is large, it is cut into slices, otherwise it is cut longitudinally from head to queue and then transversely by the binding of the thorax with the abdomen. Remember to leave the entire animals tweezers.
2. Next, heat the olive oil with a piece of cayenne for a minute, then retire it from the pan and dora Make a limestone rice of cat and prawns.
3. Remove the lobster and reserve it for later. Add the onion and garlic in the same casserole, very fine chopped until they are well stolen and golden. Then add the crushed tomato and the pulp of the ñoras. The ñoras are also known as choriceros peppers. Remove constantly until the tomato took the ocher color of the rest of the boogvantes caldoso rice sofrito. To extract the pulp from the ñoras, we will have put them for a couple of hours, cut, soak so that the water softens them inside and out. Once the pulp is soft, we easily scratch it with the edge of a knife and extract it almost completely.
4. Next, add a brand of brandy to the pan and bring a match on to burn the alcohol of the liquor. This process is called flamed. The flameado flame is produced by brandy alcohol and due to the small amount we add to the mixture, the process must last a few seconds.
5. Then add the peeled prawns and remunerate them with the sauce. Immediately add the rice and remove along with the sofrito of the caldoso rice so that it is completely impregnated. When all the ingredients have been incorporated, add the fish broth and a little food coloring and the grocery pieces in the casserole.
Trick: Avoid using long grain rice or vaporized rice â€with low starch content since they have very little liquid absorption power.
6. When the rice has started the boil add the strands of saffron, previously crushed in a mortar. When you try to finish the cooking of the bald rice of vogue sprinkles a little fresh fresh parsley finely chopped. The cooking time depends on the type of rice but it should take about about 20 minutes. However, it is important that the degree of cooking of rice be reviewed, without being strict over time.
7. Caldoso rice with vogue should be eaten at the moment, with the passing of the hours the rice is consumed the broth, losing its main characteristic. Enjoy this delight with a little bread and a glass of white wine, and if you want to close with a flourish, it serves as dessert a cheese cake.
