key for rice soft is the rice/broth ratio, since it’s halfway between a dry one or paella and broths that should have some of this in it, and it’s easy to be one if we don’t calculate it well. from both ends. Undoubtedly, this ratio is necessary for the preparation of all types of rice, but what they all have in common is that the grain must be added hot so as not to slow down its cooking. However, as we have seen, this is not the only premise to be considered. sticky black rice with baby squid.
The basis of many rice dishes is to prepare a good sauce, well reduced so that the taste is as intense as possible. Common elements are garlic and natural tomatoes, to which of course spices such as paprika, saffron, or also dried types of peppers such as ñora or chorizo pepper can be added. Since we’re looking for a particularly fishy flavor, to prepare this pilaf with tongue and spinach, we’ll add some dried shrimp, which is sold in Asian stores, packaged in small bags, and will give the sauce an extra umami.
No less important is the taste Meat WaterThe already tasteless rice should be very tasty, as it is the base variety of the final result in terms of aroma. We can easily do this with some fishbones, but shrimp heads (as in this case) will have even more potency with the cooking water from some mussels, oysters or razor shells. Remember that the tastier the different parts of the preparation of any dish, the less salt you tend to add.
The basis is also the choice of the type of rice. For the preparation of sticky rice, we will choose rice rich in starch, for example caulifloweralso a quality that it was chosen to make risotto. Its preparation is simple when we have these three obvious items: sofrito, broth, and rice (and its ratio).
We will add the spinach to the sauce, then add the rice, fry for a few minutes and gradually add the hot water, to finish, the fire is already off, with our fish, in this case a little fillet, in this case with the remaining heat from the covered rice. Of course, we can choose fillets of other white fish such as rooster, cod, monkfish or skate, and even add the bodies of shrimps used to make the broth.
Sticky Fish Rice Recipe
Garlic cloves, 3 pcs
Dried shrimp, 3 tablespoons
olive oil, 6 tablespoons
Saffron threads, 7 pieces
Grated tomatoes, 1 tablespoon
Fried tomatoes, 1 tablespoon
fresh spinach, 80 g
Carnaroli rice, 2 spoons
Fish and seafood broth, 7 scoops
Skinless sole, 1 pc
The first thing would be to try to imitate a salmorreta but quickly make the sauce. To do this, peel the garlic cloves and chop finely. In the meantime, we will heat the water as it will need to boil while adding it to the rice.
Saute the garlic with oil and add the dried shrimp when they start to brown. Add a little more oil if necessary. Let it cook for a couple of minutes on medium heat. Also add the saffron threads.
Add the crushed tomatoes and also the fried tomatoes and leave to condense on low heat for about 3 minutes. We should see that a thick and dry paste remains.
Then add the fresh spinach and cook it until it absorbs its water.
It will be rice time. Add the rice, let it thin for a minute and then add the very hot water. Add some salt too. Let it cook for 17 minutes on medium-low heat. We don’t want the broth to evaporate too much so that a very sweet rice remains.
Meanwhile, clean the base and remove as much of the side bones as possible. Chop the base and add a little salt.
If we want the right salt and pepper, when the rice is not cooked for 5 minutes.
When the rice has 1 minute left, add its base and cover. If we find it is too dry, we will add some more hot broth. Cook the remaining minutes, turn off the heat and let it rest for another 4 minutes.
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