Clean seafood and cook them.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Spanish rice: |
| 2 cups of rice 250 grams of colitas of prawns 1 kilo of choritos (mussels) 4 smoking cups of the cooking of the seafood 1 pinch of pepper 1 carrot chopped in squares 1 small onion chopped in squares 1 teaspoon of paj 2 tablespoons of butter 0.5 copies of cognac 3 cups of white wine. |
Ingredients to make Spanish rice:
2. First the Colitas and then the choritos (mussels) in the white wine with the touch of cognac.
3. Once cooked, strain the fumet with a Chinese and reserve in a casserole.
4. With butter do a stir-fry with onion, carrot and parsley.
5. Add the broth bucket, salt, pepper and reserve.
6. Put the oil in a rice (casserole to gran rice) and brown the saffron.
7. Add the rice.
8. Revolver to fry it a little without browning.
9. Almost fried, add the sofrito of vegetables and stir.
10. Incorporate the Fumet Hirar and Colado.
11. If it is missing, complete with boiling water and cook until the rice is grained.
12. Cover with the prawns and choritos taking half of the shells (shell).
13. Decorate with olives.
14. Serve hot or cold.
