Rice with Seafood Recipe
INGREDIENTS
5 cups of rice
½ cup vegetable oil
2 tablespoons minced garlic
5 cups concentrated fish stock
20 prawns
1 red onion, minced
2 tablespoons Amarillin de Sibarita yellow pepper
5 tablespoons of ajà panca Panquita de Sibarita
1 ½ tablespoons minced garlic
1/3 cup dry white wine
½ cup cooked corn
¼ cup cooked peas
¼ cup cooked and diced carrots
¼ cup bell pepper cut into squares
200 grams of octopus cooked and cut into rings
200 grams of squid, cut into rings
12 giant molds
3 tablespoons chopped cilantro
35 grams of grated parmesan
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Makes 6 servings
In a saucepan with 6 tablespoons of oil, brown the garlic. Add the rice and fry or sauté (fry over low heat). Cover with the concentrated fish stock. Season and cook over low heat until the rice is grainy.
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Proceed to prepare the prawns by removing the coral and reserving them. Cut off the heads, peel the tails and set aside.
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Cook the shells and the coral for 4 minutes.
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Then mix, filter and set aside.
PREPARATION
COOKING
Cook the prawns in a pot of salted boiling water for 2 to 3 minutes. Then drain in cold water.
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Set aside In a large skillet, heat the remaining oil and sauté the onion over medium heat, until translucent, about 3 minutes.
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Add the garlic and continue cooking until the ingredients are golden brown for another 2 minutes.
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Add the panquita, the amarillin and sauté over low heat for another moment. Add wine and reserved shrimp broth.
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Cook them over high heat, until the liquid is reduced. Then add the vegetables, seafood, cooked rice and grated parmesan.
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Mix all the ingredients well and serve, garnished with chopped coriander.
TIP: You can use a mixed seafood of 700 grams, if you have octopus, it must be cooked beforehand.