* 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.
Today it's time to cook a delicious rice "arrossejat" with aioli! We teach you how to prepare the traditional recipe that the winners learned at the Cookiteca seafood rice workshop.
360 g Montsià Bomba rice
4 red prawns
1 Figueres onion
100 g natural tomato
1 tablespoon of sweet paprika
3 cloves of garlic
500 ml fish stock
virgin olive oil
1 glass of white wine
Wash the red prawns and fry them with a little oil and salt. Reserve it.
Clean the squid and cut it into small cubes
Chop the onion and garlic. Heat a little oil in a frying pan and add the rice.
Stir, trying not to burn, over low heat. The rice has to be golden brown. Reserve it.
In the same pan add a little more oil to brown the squid.
Meanwhile, mix the tomato with the paprika.
Make sure the squid sticks a bit in the pan.
Then the squid is ready, add the chopped onion and garlic. Brown it.
Add the tomato and mix well. Cook 5 minutes and add the white wine. Reduce and incorporate the rice.
Pour in the hot broth and wait for the rice to cook for 15 to 18 minutes. Rectify with salt if it is necessary.
Serve it with aioli and a little parsley.
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