(47 votes)
Loading ...
Today it's time to prepare a delicious rice, which can not be missing in any house during the weekend, right? Many people do not dare to make rice because it has not given them good results. Either it is hard or very past. And others do not start preparing it because it involves a lot of trouble. But none of that, to prepare our rice today, I assure you that we will stain the minimum and that we will accompany it a fake aioli It will take us 1 minute to prepare.
And the point of rice? It is a matter of practice, controlling the fire and the measures of rice and broth. You will see how when you make some rice dishes, you have mastered it completely.
In addition, in this case, being a dry paella-type rice it keeps well from one day to the next and if you want to take the opportunity to take a portion in the tupperware it is perfect !!
Rice with clams and prawns and fake aioli
Exquisite and tasty dry rice accompanied with clams and prawns and a fake aioli express that we will have ready in less than 1 minute.
- Irene Arcas
- Kitchen: mediterranean
- Recipe type: Rice dishes
- Calories: 450
- Rations: 4-6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the rice:
- 600 g of fish broth
- 200 g of Bomba rice
- 1 / 2 cebolla
- 2 garlic
- 1/2 red pepper (optional)
- 1/2 green pepper (optional)
- 100 g of tomato paste
- 1/2 envelope of paella spices (spices with saffron)
- 4 tablespoons olive oil
- salt to taste
- 16 clams
- 16 prawns
For the fake aioli:
- 5 tablespoons mayonnaise
- 3 tablespoons olive oil
- 1 / 2 garlic clove
- shawl
Preparation
We put the oil to heat in a paella or large frying pan.
We chop the vegetables very finely and add them to the paella to cook them. When they are poached, add the tomato and stir well for 3 minutes over medium heat.
Now add the rice and a pinch of salt. Cook for 3 minutes, stirring from time to time.
-
Now we add the broth and the spices for paella. We stir very well so that no granite remains stuck to the bottom. We add the clams.
Let cook over medium-low heat for 18 minutes. We regulate the fire if we see that the time is approaching and there is still a lot of water (we turn up the fire) or too little (we lower the heat and, eventually, we can add a little bit of broth).
-
We wait for all the broth to evaporate raising the heat (so that it remains toasted at the base).
Let stand covered for 5 minutes.
We put the garlic in a mortar with a pinch of salt and crush it.
-
Add the mayonnaise and stir well.
We are adding the oil little by little so that it binds well.
-
