Recipe by @vadearroces: Rice a la llauna with turbot and tender garlic
RECIPE BY "Va de arroces"
Va de Arroces was born from Jose and Silvia's love for making different rice dishes every week.
It all started in the summer of 2022, when during the holidays, the cauldrons and the butane cylinder traveled like a suitcase wherever Jose and Silvia went.
During those vacations, and due to pressure from their group of friends to open an Instagram account, brainstorming about the name of the page began to arise, between long after-dinner conversations and afternoons of beers.
Until finally, in October 2022, the rice account was made for these two cooks, who thought they had recorded a few recipes to start, but as soon as they started publishing rice dishes and learning a little more about this science, they realized that What they had recorded that summer was not worthy of publishing (and those rice dishes still have not seen the light of day, although they turned out great).
From that moment on, and as we go, different rice dishes are cooked and eaten every week, the vast majority shared with friends and/or family, which is one of the essential ingredients to enjoy good rice.
Follow and discover innovative recipes on their Instagram @vadearroces.
Preparation time: 26 minutes , Cooking time: 20 minutes, 1 Person
INGREDIENTS:
| 20 gr of extra virgin olive oil | 15gr of grated tomato |
| 1 tsp of ñora meat | 20 gr of grated onion |
| 50 gr garlic shoots | 5 saffron threads |
| 1 turbot loin | 300 ml of fish broth |
| 80gr rice variety albufera | |
TIME TO PERFORM EACH STEP
| 1- Mark the garlic and onion | 2 Minutes |
| 2- Sauté the tomato and add the ñora meat. | 4 Minutes |
| 3- Sauté the garlic | 4 Minutes |
| 4- Pearlize the rice | 3 Minutes |
| 5- Add broth and saffron infusion | 2 Minutes |
| 6- Divide the rice and place in the oven | 10 Minutes |
| 7- While the rice is cooking, mark turbot loin | 5 Minutes |
| 8- Half way through cooking, add the turbot | 1 Minute |
| 9- Put the llauna back in the oven. | 10 Minutes |
| 10 - Let it rest for a while | 5 Minutes |
| Total: | 46 Minutes |
STEP BY STEP
HEAT THE OIL AND SAUTÉ THE ONION
Start this recipe by pouring the oil into the llauna and letting it heat up a little.
Once hot, we mark the garlic and fry the onion.
SAUTÉ THE TOMATO AND ADD THE ÑORA MEAT.
Then, sauté the tomato and let it reduce.
SAUTÉ THE GARLIC AND COOK THE RICE
With our sofrito ready, add the garlic and sauté it.
Once sautéed, cook the rice in the llauna with the sautéed and tender garlic.
ADD THE BROTH AND BAKE IN THE OVEN
When the rice is pearly, add the broth and saffron infusion
Spread the rice over the llauna and when it starts to boil, put it in the oven for 20 minutes
MARK THE TENDERLOIN AND ADD IT TO THE LLAUNA
While the rice is cooking in the oven, sear the turbot loin in a separate pan.
Once marked, halfway through cooking, add the turbot to the llauna and put it back in the oven to let it finish cooking.
LET IT REST AND TIME TO ENJOY
After cooking is finished, let the rice stand for 5 minutes.
Having followed these steps, you have on your table a llauna rice with turbot and garlic. Now it's time to taste this delicious and thin layer of rice, enjoy, rice cooks!
TECHNICAL EQUIPMENT:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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