Recipe of the week
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Preparation: 1.Cover with water the chickpeas and the garlic and add a bit of salt. Leave it until the garl [...] |
SMOOTH MORELS RICE AND WAKAME
Preparation time:20 minutes
| Ingredient | Amount |
|---|---|
| paella "bomb" rice | 250 g |
| sea salad | 11 g |
| natural toamto in olive oil | 30 g |
| Hebras de azafrán | 0,5 g |
| Queso parmesano rallado | 10 g |
| Colmenillas pequeñas frescas | 80 g |
| Aceite de oliva | 80 g |
| Fumet de pescado | 800 g |
| Sal |
Elaboration
1. In a small saucepan put 50g of olive oil, add the rice and fry lightly. 2. Clean up the morels making sure they have no sand. 3. Toast the saffron's strands without exceeding. 4. Incorporate the rice to the toamto sauce and the saffron strands. 5. Cover with the stock and cook for about 18 minutes. In the middle of the cooing, add the morels and the dehydrated alga. 6. season with salt and leave the rice until it has a creamy appearence. 7. Serve in a dish with some parmesan cheese on its top.
