Easy dish to prepare with a soft seafood flavor. This melting rice accompanied by vogue is perfect for Christmas holidays, or any other celebration or anniversary. Keep reading and learn at recipes.net to prepare this caldoso rice.
 4 Diners |  45m |  Main |  Diping Difference |
| Ingredients to make seafood with seafood: |
| 250 grams of rice 1 whole unit of vagovant 4 teeth of garlic agua or previously prepared fish broth 1 jet of virgin olive oil or extra virgin 1 handful of mussels 1 handful of prawns 1 handful of pieces of pieces sepia 1 handful of peeled prawns 1 pinch of salt and parsley |
| ADDITIONAL CHARACTERISTICS: expensive cost, |
Ingredients to make seafood with seafood:
1. First, the lobster is cut into four parts, or in smaller pieces so that the diners do not have the need to cut it themselves. Then, in a casserole, seafood sauté with a splash of oil.
2. Then, the four peeled and chopped garlic cloves are added, and let it saute a few more seconds. Then, the rice is incorporated, we saute for a few seconds and pour the previously prepared fish broth. We can also use water, but the broth will provide a more intense flavor. It is allowed to cook for approximately 14 minutes, and salt is added to taste.
3. The chopped lobster is sealed in a pan with a splash of oil. It is added to the rice and cook everything together for about 4-5 minutes. The parsley is sprinkled and sprinkled over seafood rice.
4. Meluso rice is served with seafood and lobster on a deep dish. As a advice for the preparation of the broth: in a casserole a pair of teeth are sauté in a stream of oil next to a chopped onion and some sprigs of parsley. It is covered with plenty of water, put to the salt point and let it cook about 20 minutes over medium heat. The broth sneaks and stored. Bon Profit!
