With the head of hake, oil, a piece of onion, a clove of garlic, a branch of parsley and cold water is prepared a broth that is boiled for an hour and a half.
| 🚻 10 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make rice to the sailor: |
| ¾ Kilogram of varied seafood 250 grams of clams 250 grams of rappe 250 grams of congrio 1 Meruza unit 6 cups of rice 500 grams of squid ¼ onion unit 3 cloves of garlic 1 branch of parsley 1 pinch of salt 1 pinch of saffron |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make rice to the sailor:
2. The clams, after washing, put themselves in a saucepan with a well of water to the fire.
3. As they open, they pass with a slotted foam to another saucepan, reserving them; The broth is passed through a fine cloth and also reserves.
4. In a large paella or tartera, the oil is put on.
5. When hot, a little chopped garlic is fried; Before it is brown, the congrium and the rappel, in pieces and without thorns, the washed seafood, the squid clean and chopped in pieces (without ink) and the clams devoid of half of the shell.
6. Everything is sauté and a crushed garlic is added in the mortar with a parsley branch, unfair with a little water.
7. Everything is cooked for a few minutes.
8. Then the fish broth is added, that of the clams and, if necessary, water until double amount than of rice less a well (that is eleven), season of salt and saffron and let it boil.
9. broken the boil, rice is thrown, stirring it until it boils again.
10. Then it is sided with living fire for fifteen minutes, decreasing the heat as the liquid consumes.
11. Medium cooking is removed a little so that the ingredients are distributed by rice.
12. past that time, separates a little and lets it cook covered another five minutes.
13. The sailor rice is served in the paella or overturned in a crossbar, after letting it rest for another five minutes away from the fire.
