On this occasion our friend Ruver shares with recipes a different way of cooking the rice, with a little laborious recipe but with a fantastic result, surely you will want to repeat! It is a rice stuffed with tuna with prawns, stuffed olives, meoring pepper , mayonnaise and several more ingredients, which make this dish super tasty and at the same time very original, because … had you heard before a stuffed rice? Probably not.
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make tuna stuffed rice: |
| For the rice :: fresh tuna (to taste) gamba peeled fat frozen (to taste) gambones peeled (to taste) 6 small vessels of rice 3 grated tomatoes 1 ñora 3 cloves of garlic 1 handful of Perejil 1 oil jet 1 pinch of salt 1 tablespoon of sweet paprika saffron from strand | For the filling :: 2 fried tomato boats 1 pinch of salt para the decoration :: 1 handful of stuffed olives mayonasa 1 pepper bell |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make tuna stuffed rice:
1. To prepare the rice, in a pot with water the fresh tuna, the prawns and the prawns are boiled, a short time (4 minutes the tuna and 2 minutes the prawns and the prawns), everything drains well and the cooking broth reserves. In a pan with oil the ñora is fried, without burning it (which bitter) and two cloves of garlic in sheets, and departs. The ñora and the fried garlic are placed in a mortar with a handful of parsley and a raw garlic, everything is crushed and a little salt is added, and it is reserved. In the frying oil the ñora, three grated tomatoes are fried And once fried a tablespoon of sweet paprika is added to the tomato. In a pressure cooker it is added, for each glass of rice it is put and a half of the boiling broth Las Gambas and the tuna that we have reserved, the fried tomatoes with the paprika and the ñoras, a little saffron is added in Hebra and salt is proven. The pressure cooker closes, and over high heat, once the valve begins to go around, the heat is lowered and 8 just minutes are counted, and that time it goes out and let it stand for a few minutes.
Trick: This rice stuffed with shrimp or gmabas can also be done in Paellera: the measurements are, for each glass of the shrimp, one of rice and leaves 20 minutes, 10 over strong heat and the other 10 over low heat.
2. To make the stuffing of rice with tuna, two fried tomato boats are put in a pan with a little salt (since it is usually somewhat bland), you put the tuna in small pieces and heat up. In a fountain a layer of rice (half of the pot) is placed and covered with fried tomato with tuna, then the rest of the rice is placed.
3. For the decoration of the rice stuffed with tuna, all of mayonnaise sauce is covered and adorned with the bell pepper, the stuffed olives and the prawns.
