Alicante rice

Author: Eduardo Kives Ostronoff Status: published license cc-by-nc-sa tags: food, rice, spain, kitchen, seafood, 0   Share on Facebook Share on Twitter

Rice with lobster, white fish, chicken, saffron and noras.

200 g chickens
4 1/2 cups water
1 head garlic
8 teaspoons olive oil
1 small spanish dried sweet pepper (nora) or 1 teaspoon of spanish paprika
200 g red bell peppers
200 g shrimp or shelled lobsters
200 g white fish fillets
200 g tomatoes, chopped
2 cups rice (arborio, calatrava or another short grain rice)
1 pinch saffron threads
salt
4-6 servings Change size or US/metric
Change to: servings US Metric
50 minutes 20 mins prep

1. Put the chicken and the garlic to boil for 10 minute.
2. Meanwhile heat the oil in a paellera or a large and shallow frying pan and fry the nora (if your using paprka skip this and the next step).
3. Crush the nora and the saffron with a pintch of salt in a mortar.
4. Fry the shrimp or lobster and the bell pepper until crispy and remove it to a plate.
5. Peel the garlick and fry it with the chicke until light golden.
6. Add the tomato and fry it until it is dry and starting to stick to the pan.
7. Add the rice and fry it for 3 minute.
8. Add the chicken stock and the nora or the paprika (use some of the chicken stock to wash the mortar).
9. Arrange the bell pepper and the srimp or lobster on top of the rice and let it cook until almost dry (about 15 min).

Comments