Is homemade recipe With a view to the Christmas and New Year’s Eve parties, we bring you these recipes that are fantastic to prepare at home. And they will also serve you not only for these holidays but you can leave them in your personal recipe book for any day you want to show off your cooking skills.
That’s why the chef Jorge Quiroga recommends this recipe that cannot be missing from your table to say goodbye to the year properly, with all the flavor and tradition of Spanish white-coated pork products, with classics such as Serrano ham and pork loin, which will surely leave you speechless to your guests.
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“The meat products of the Spanish white-coated pig can be enjoyed as starters and appetizers, but they also give a unique touch to main dishes. These dates are ideal for innovating in the kitchen and that is why the invitation is to dare”, says Quiroga.
Homemade Recipe: Seafood broth rice with Spanish chorizo
(approximately 1 hour and 20 minutes of preparation)
Ingredients:
-400 grams of rice
-300 gr of Spanish chorizo
-400 grams of clams
-400 grams of mussels
-400 grams of macha
-300 grams of shrimp
-2 units of red paprika
-2 cloves of garlic
-1 onion unit
-1 stick of celery
-1 whole fish
Preparation
First we are going to prepare a stock or a soup. This is prepared with the bones and the head of the fish.
It is important that when you buy at the fishmonger or the supermarket, tell them to reserve these parts to prepare the broth. The meat is also reserved to add it later to our rice.
For the bottom, put the onion, garlic, paprika in a pot and brown.
Once all this is golden, add the rice and cook everything over medium heat, with a drizzle of olive oil.
When it is golden, pour a little white wine and then the fish broth, which will be approximately 1 litre.
As soon as the liquid has been reduced to the point that the grains of rice can be seen, all the shells are added: the clams, the clams and the mussels and it is left to cook for approximately 15 minutes.
Once this time has passed, the Spanish chorizos are added, which can be in a round or chopped into squares.
A little more liquid is added again and the doneness of the seafood and rice is determined over low heat.
It should be remembered that this rice has a consistency that is very liquid, a soupy rice.