The first thing is to cook the nécoras, in this case they were already cooked since Sandra prepared them before but told me the cooking tricks (I am not all day cooking seafood, the truth is that I did not know much about the subject).
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| Ingredients to make rice with nécoras: |
| 4 nécoras 2 cloves of garlic 1 onions 1 peppers red 1 Pimient 100 g of green beans 6 tablespoons of olive oil 1/2 saffron package in strands |
Ingredients to make rice with nécoras:
2. Seafood in general we can buy it alive or already cooked.
3. When buying it I live the best to retain all its juices and that at the time of cooking we do not lose part of its substance is that we kill him by avinaging him.
4. In a jar or large casserole we put the following measures, for every liter of water 100 ml of vinegar.
5. What we get is that the bug is dying little by little, this process usually lasts from 2 to 3 hours. Then we cook it in hot water with a little laurel and salt but not for long, in the case of the nécoras about 8 minutes.
6. If you do not have time to avinage the seafood, provided that the seafood is alive it is important to cook it from cold water.
7. We cut in 2 the already cooked nécoras to release all its flavor in the rice.
8. We reserve and we will throw them at the end of the whole process so that they do not pass.
9. We peel the garlic cloves and chop the best possible. We reserve.
10. We chop the onion and peppers (green and red) very fine so that they get rid of cooking. It is important that your texture is not noticed but the taste they give to rice.
11. Add the oil to the paella. When the oil is hot we fry the onions with the peppers, it will take about 10 minutes over medium heat, always stirring carefully.
12. We throw the pods of the beans and the 2 bay leaves.
13. We introduce the rice and stir everything gently so that it is impregnated well from the stew and absorbs the flavor. We leave for 3 more minutes over medium heat.
14. We slightly roasted the strands of saffron in a small pan over very low heat (about 3 minutes) and add some water and then mix it with the fish fumet.
15. Thus we take out all the aroma, flavor and color.
16. Add the fumet or fish broth to the paellera (he already had it prepared from the previous monkfish rice, I usually freeze the fumet in liter bottles and so I always have it prepared for any fish or seafood rice).
17. For the theme of rice pump the exact measurements are 2 parts and a half of broth per 1 rice.
18. Still, if we observe that the rice is a bit hard but the paellera is running out of liquid, we are gradually adding fumet until it is at its point.
19. We climb the temperature to the maximum until it starts boiling and then we lower it in half and that is done little by little (between 15-18 minutes).
20. At half cooking we add the nécoras and scallops so that they do not pass.
21. We rectify liquid with water and we test the rice. We set out of fire and let stand for 10 minutes.
