Recipe by @cooking_jorge: rice with curry and coconut with langoustines
INGREDIENTS:
STEP BY STEP
1.- Let's sauté the crayfish
We begin this recipe by placing our crayfish in a cauldron or "parisiana", sautéing them with a little oil and setting them aside.
2.- Add the onion
Add the chopped onion and cook for a few minutes.
3.- Add asparagus
Next, add the asparagus and sauté.
4.- We add tomato with grated garlic
Add the tomato and grated garlic and cook until the water evaporates.
5.- We add the curry and the ginger
Add the curry and ginger and mix with the rest of the ingredients.
6.- Add coconut milk and cook
With our ingredients ready, we add the coconut milk and cook for a few minutes.
7.- Add the broth and infusion
Add the broth and saffron infusion and mix lightly.
If you want to learn how to make a good saffron infusion, visit our blog post
8.- Cook and remove
Once it starts to boil, add the rice. Remember to stir frequently to obtain the desired consistency during the 17 minutes of cooking at medium/low heat. When finished, let it rest for 5 minutes before serving.
9.- We let stand and ready to eat
Finally, let it rest for a few minutes. After following these steps, we’ll have a creamy rice with langoustines, curry, and coconut on our table. We hope you enjoy this unexpected combination of ingredients, arrocer@s!
Cooking Jorge
Jorge Marín Casañ is a Valencian born in Massanassa, passionate about rice and gastronomy. At just 11 years old, he cooked his first paella with the help of his maternal grandmother, and since then, he has never stopped loving and respecting this blessed dish we have in Valencia.
Coming from a family of rice farmers, he knows well all the tasks involved in cultivating our prized rice and brings the same care to his recipes that he inherited from his grandparents.
Through his Instagram account, he continues to share his knowledge and experience with his entire community.
Follow and discover more recipes on Instagram @cooking_jorge