Time: 1 hour 40 minutes.
Ingredients:
1 / 2 kilo of rice,
1 lobster 1 kilo,
rape
1 head, 1 head
hake
1 / 4 kilo of tomatoes,
1 small can pimentos,
1 / 2 onion,
3 cloves garlic
1 / 2 bay leaf,
parsley 1 large sheet,
1 / 2 teaspoon paprika,
1 / 2 teaspoon white pepper, saffron
,
oil, salt
Preparation:
In a saucepan with two liters of water are put into the fire for one hour the heads of anglerfish and hake, onion, a clove of garlic, bay leaf and parsley. After this time, measure the broth, which must be twice as rice, strained reserves.
Lobster, starting in the middle and clean, cut into about 12 pieces and pasta, not ends, cut in half.
In a paella pan or large casserole with oil to fry the lobster for 10 minutes, stirring frequently until browned. Then added two cloves of garlic until golden, bell pepper and tomatoes peeled and chopped giblets. Is solved for three minutes and add the rice, fry whole time. In stock hot, a little saffron, pepper and salt, cook over high heat five minutes, and 10 others over moderate heat.
Finally, remove from heat, let stand five minutes and passed to a source, adorning the sides with pepper strips.
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