Rice with seafood stew, with a rich seafood taste… do not be surprised, but we’re going to do it in the wok, did not cease to be a container that is heated evenly on all sides and gives it an exotic twist to something so our and so mediterranean. We hope that you enjoy it is delicious dish of rice with lobster soup and if you’ve been wanting to here you can see more recipes of seafood.
Ingredients for 2 people
- Rice Pump – 360 grams
- Carabineros – 400 grams
- Shallots – 2 units
- Ripe tomatoes – 2 units
- Squid – 1 units
- Saffron – a Few strands
- Olive oil – 50 milliliters
- Water – 3 liters
- Brandy – 50 ml
- Leek or Onion – 1 unit
How to make the recipe for Rice with Lobster soup
- Peel the guards, and reserve the heads and shells.
- Sauté the heads and shells in a saucepan with the leek or the chive and we’re going to crush with the hand of the mortar to take out the juices from the heads. Add the brandy and without the flame, continue stirring until the alcohol evaporate. Add water to make the fish stock and cook for 20 minutes. (you can see here the recipe for fumet home)
- In a pan over high heat, sauté the police and remove them. In the same oil, fry the shallot chopped fine, and the grated tomato, the toasted saffron and squid into small pieces, stir and leave it for a few minutes to fire a minimum.
- Then add the rice, spreading it evenly. Cook over high heat for 5 minutes, stir frequently with a wooden spoon.
- Add 3 or 4 measures of fish stock, if you absorb a lot of broth in the last 5 minutes add more broth.
- What cook over high heat 3 minutes and add the lobster, then simmer for 15 minutes, (when missing 5 minutes, add the carabineros above). Set aside and let stand 3 minutes.
To make a good fumet we use trash, vegetables, and aromatics (20-25 minutes cooking in water and is already). EYE! With the heads of fish and seafood, if we had of cooking and crushing, can give bitterness to the stock. If you liked this recipe for Rice with Lobster soup find similar in Recipes Seafood