Today we prepare a delicious sweet rice with a mixture of chicken, meat and shellfish that will make your mouth water. In Spain, rice casseroles are very popular, especially when different seafood such as red prawns or Galician clams are added in their preparation, within this variety the famous is undoubtedly the paella, but the truth is that there are many varieties and many recipes to delight with this sea rice and mountain. Don be scared by the amount of steps and enjoy cooking a dish full of flavor and tradition. If you want to save time you can always wear fish broth or shellfish and ready, pear nothing better than doing it homemade, as explained by the author of this recipe. We are then with the instructions of this Meloso Mar y Montaña rice, a dish with which you will conquer all the diners.
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make sea and mountain rice: |
| For the fumet: 250 grams of heads of prawns 250 grams of crab mouths 250 grams of galleys 1 hake head 1 leek 1 large onion 3 carrots 2 celery stems 1 bunch of parsley ½ head of garlic | For rice: 1 kilogram of round rice 10 gambones 10 gambas red 1 kilogram of squid rings 500 grams of Galician clams 500 grams of mussels 500 grams of chicken wings 250 grams of raw meat sausages 1 red pepper 1 green pepper 6 tablespoons of garlic chopped, olive oil and parsley 2½ liters of fumet 100 milliliters of olive oil 1 pinch of salt to taste 10 strands of saffron 400 grams of Grated tomato |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make sea and mountain rice:
1. To make our sea rice and mountain have a unique flavor, the best thing is that we make the fish broth in a homemade way, so the first step will be to enlist the fumet ingredient.
2. In a large pressure cooker we introduce all the ingredients, starting with the seafood and fish head. Lets saute for about 5 minutes to release your juices.
3. After this time, we incorporate all the vegetables and the rest of the ingredients. The vegetable will be better to chop it and do not forget to wash and peel what is necessary.
4. We mix all the ingredients well while we keep cooking.
5. Then, we add the water and thus we will make a great fish fumet that will serve as the basis for our wicked rice.
6. Cover the pot and leave the fire for 15 minutes with a ring. This will depend on your pressure pot, try to review the indications on the recommended cooking time for broths.
7. Once the fumet is ready, we reserve and continue with the preparation of the paella. So get all the ingredients of the second section and start with the step by step.
8. We put oil in the casserole, place the squid ring and let it be done. We incorporate the wings together with the sausages and saute until they brown well, we can even leave them a little torraditas.
9. We incorporate the peppers and sauté the set well. Remember that peppers must be cut finely or in Brunoise.
10. When everything is well sauté, we incorporate the tomato and keep cooking for about 5-7 minutes. This stir -fry, together with the fumet, will make our sea rice and mountain a true delight.
11. At this point we incorporate the rice. Round rice is the ideal to make this type of dishes such as hot rodges or paellas, anyway, if you cannot get it, you can also use a common rice.
12. Once we have placed all the rice in the casserole, we have to mix and remove well with the background. The idea is that rice is impregnated with the taste of sofrito.
13. To give it seasoning and color, we add three or four tablespoons of the garlic and parsley and the strands of saffron.
14. At last the time has come to incorporate the fumet, we calculate the measure about two and a half liters, taking into account that the normal proportion of rice is 2 broth measures for 1 rice, but as what we will do will be a rice Meloso, we put a little more.
15. We remove all the ingredients for board and let cook about 15-16 minutes. In the middle of the time, we incorporate the clams, the mussels and the prawns. At this point we try salt and rectify if necessary.
16. When we see that the rice is almost done, transparent and with a white pint in the center, remove from the heat, cover and let stand a couple of minutes and serve right away.
17. And this is my version of sea and mountain rice. Although it is laborious, it is worth it, so do not stop trying the recipe. What is delicious, good benefit! And if you like that melossa texture in the rice dishes, from recipesgratis we invite you to try other similar recipes such as the mixed paella with rabbit or the famous one, caldoso rice with lobster.
