Arroz De Marisco Recipes
ARROZ DE MARISCO
Arroz de marisco is a very well know recipe. There are many version of it. This is an easy and quite soupy one.
Provided by Artandkitchen
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a pot bring to boil water or broth and tomatoes, adjust salt to taste. Keep warm.
- In another big pot fry onion and garlic with the oil until transparent.
- Add salsa verde, shellfish, calamari and rice (keep mussels aside). Cook for further 2 minutes.
- Add wine and hot tomatoes-mix.
- Add fish cubes stir once.
- Arrange mussels on it.
- Let it cook for about 16-18 minutes but don't overcook it.
- During cooking if necessary add water and season with chili, salt and pepper.
- It should be slightly "al dente" and still enough liquid.
- Sprinkle with the parsley or cilantro and serve.
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- Lo primero es poner las almejas en agua para que suelten la arenilla durante unas 3 horas antes de preparar el arroz. Escurrimos y reservamos.
- Para esta receta podéis elegir usar langostinos o bien gambas, la preparación vale para los dos tipos de marisco. A mí me gustan más los langostinos. En este caso son congelados, la verdad es que bastante económicos. Dejad que se descongelen bien el día antes en la nevera para poder manipularlos al día siguiente.
- Los pelamos, quitamos la cabeza y la cáscara que los protege. Comenzamos por la cabeza que es la que más sabor tiene, haciendo una simple rotación la desprendemos fácilmente, las reservamos para freír o cocer y así conseguir un buen fumet. Luego, desde la parte de abajo del vientre, donde están las patas, retiramos con las manos los distintos anillos o cáscara que recubren el cuerpo junto con las patas.
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- Retire as delícias do mar do preparado de marisco e reserve-as. Pique a cebola e corte o alho-francês em rodelas. Aqueça o azeite num tacho, junte a cebola e o alho-francês e deixe cozinhar cerca de 5 minutos ou até começarem a alourar.
- Lave o tomate, limpe-o de sementes e corte-o em pedaços. Pique os pés de um molho de coentros. Junte o tomate e os pés dos coentros picados aos legumes, tape e cozinhe em lume brando cerca de 10 minutos.
- Noutro tacho, ferva a água temperada com o sal e introduza o preparado de mariscos. Deixe ferver 2 minutos e coe os mariscos.
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- To prepare the rice heat 2 tbs of oil over medium heat in a saucepan, add 2 tbs of onion and garlic, and cook until soft, about 3-5 minutes.
- Add the rice, stir until well coated with the oil. Add the seafood broth, bring to a boil over high until the broth is gone, reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender but firm, save for later.
- Heat the remaining 3 tbs of oil on medium heat in a large sauté pan, add the chopped onions and crushed garlic, stir frequently and cook until the onions are tender, about 5 minutes.
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