Seafood soupy rice

A good soupy rice that has seafood ingredients is always a festive menu to enjoy with friends or family.

It is a balanced, comforting and appetizing main dish all year round, on cold days you want a hot seafood dish and on hot days it transports you to the coast since it is a recipe that can be associated with summer, vacations or family meals at the fresh air.

The broth can be a basic fish or seafood broth, but we can add more flavor by taking advantage of the prawn heads with a brief sauté and flame.

Soupy seafood rice is excellent as a single dish. You can prepare a light appetizer or some type of salad beforehand.

Ingredients: 4 people

• 200 gr bomb rice
• Fish or seafood broth to taste
• 200 g of clams
• 250 g squid cut into rings
• 8 prawns
• 1 little brandy
• 150 ml of water
• 1⁄2 green pepper
• 1⁄4 red pepper
• 1 onion
• 2 cloves of garlic
• 2 ripe tomatoes, grated
• 1 tsp of concentrated tomato paste
• A few strands of saffron
• Olive oil
• Salt

Preparation:

1. Peel the prawns from the body and head, with the help of a toothpick we remove the intestine.
2. We reserve the prawns and put the heads and the rest of the shells in a frying pan with a little oil and fry them for a few minutes so that they release all their juices.
3. Add a splash of brandy to the prawn shells and flame or leave until all the alcohol evaporates.
4. We add the water and let it cook for a few minutes. Strain everything, crushing the heads and set aside.
5. Heat the 28 cm low Mineral saucepan with a little oil and sauté the chopped onion and garlic, sauté for a few minutes and add the two peppers, also finely chopped, and the grated tomatoes, and finally the concentrated tomato paste.
6. Let it sauté everything over medium heat until all the water has been absorbed and the sauce has a texture similar to jam.
7. Add the squid rings to the casserole and let it cook for around 6-7 minutes so that the squid is tender.
8. We add the clams, a little salt and give it a few turns. The clams will begin to open, finally we add the rice and pearl it a little.
9. Heat the broth or fumet.
10. Carefully toast the saffron strands in a pan, making sure they do not burn.
11. Bathe the rice with the prawn juice and the hot broth. At first, put until it covers the rice, the quantities would be four times the measure of the rice in broth so that it is perfect.
12. Add the toasted saffron and as the rice cooks, stir occasionally and add more hot broth until the rice is cooked but still soupy.
13. Finally add the peeled prawns.
14. The cooking time will depend on the type of rice, but around 15-18 minutes it will be cooked.
15. Before serving, top with chopped parsley.

Photographs and recipe by Silvia .