* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
Arroz Montsià shows you how to prepare the famous recipe for A banda rice. This exquisite dish is the one that the winners of the seafood rice workshop at the Cookiteca learned to cook.
320 g Montsià Extra Rice
12 peeled red prawns
100 g cuttlefish
60 ml saffron water 60 ml olive oil
15 g sliced garlic cloves
50 ml olive oil extra virgin olive
170 g tomato
20 g of spicy red pepper pulp
1.3 l of fish broth
Bring about 80 ml of water to boil, put the saffron threads and infuse covered, with the fire off.
Put the oil in a saucepan, add the cuttlefish previously semi-cooked and cut into brunoise, add the prawns and fry.
Add the rice, the saffron infusion and add the fish broth.
Bring to a boil, add the salmorreta and salt.
Boil for 14/15 minutes.
Turn off the heat to let it rest and stay dry for 2 minutes.
Light the fire again and fry for about 2 minutes, to get the socarrat.
Slice the garlic and chop the tomato with skin and seeds. Add the spicy red peppers.
Heat oil in a saucepan and add the sliced garlic. Let it brown over medium heat for a few minutes.
For the salmorreta, add the spicy red peppers and stir to integrate it with the garlic.
Add the tomato in pieces to the casserole along with a teaspoon of sugar.
Salt, stir and cook over low heat and uncovered, stirring from time to time.
When the tomato has evaporated enough and all of the oil, garlic, red pepper and tomato is well integrated and cooked for about 20 minutes, blend at maximum power.
Pass through a strainer, squeezing lightly with a spoon, to get a fine cream
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