Rossejat or arrosejat rice recipe

The arrosejat or paella of Rossejat is a rice that is usually done in Castellón, a very sailor dish that resembles rice to band. The main secret is to have a good broth that is prepared with strong flavor rock fish, and then it only remains to do the rossejat rice that is the simplest. The word arrossejat means golden in Valencian, and it is because the rice is sauté until it takes that color. He continues to read this recipe of Rossejat that I share with recipes this time and enjoy it!

Ingredients to make rossejat or arrosejat rice:

1. The first thing we will do to do this rice rossejat is to cut the squid into more or less equal rings and reserve. Then clean and cut in pieces the red pepper. Then he heats the oil in a pailon and sauté the garlic (whole skin), add the squid rings and the pepper pieces, continue to fry until the squid is tender. It has been tomato and let it cook well.

Trick: This rosetxat rice is usually cooked only with the fish broth, but I like to add some clean seafood, although you can do it only with rice and broth.

2. When the tomato is stirpted, throw a little paprika of the vera (optional) and remove right away. Add the rice and see it moving it slowly until the golden color is achieved.

Trick: With the rice that are fovered as this recipe of arrosejat you have to take into account that it is put twice the broth than of rice. One way not to be wrong is by measuring rice with a cup, so it is always put by a cup of rice two of C

3. Let the rossejat d aròs, as it is said in Valencian, boil about 20 minutes: 10 over high heat and the other 10 over moderate or slow heat. If you liked this rose rice recipe or you have any doubt, leave me a comment. You have more rice recipes in my blog target = _blank relic = NOFOLW class = outboundmandarins and honey, enter and check it!

Trick: The ideal fish to prepare the broth are usually congrio, rapped, golden, thoropo ….. those that you find but that are rock.