@fanaticook recipe: Scalloped rice with ham and monkfish
RECIPE OF "Fanaticook"
Jose, an Aragonés living in Madrid who, as he enjoys food, loves to share his passion for cooking and in particular signature rice dishes with everyone through the networks.
He loves to experiment with different ingredients and techniques to create unique recipes that surprise our palates.
In addition, he likes to keep updated on the latest culinary trends and cooking techniques to improve his skills and offer them in each publication, teaching his public both his recipes and those new culinary techniques that he has learned.
Every week he publishes new recipes on his Instagram account, where rice dishes always have a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Follow and discover innovative recipes in his Instagram @fanaticook.
Preparation time: 30 minutes, Cooking time: 35 minutes, 8 People
| 800 gr of bomba rice | 8 tablespoons of brine |
| 8 Scallops | 240 ml of aove infused in prawn heads |
| 8 mini slices of acorn-fed Iberico ham | 2 teaspoons of sweet paprika |
| 1 Monkfish tail | 1 glass of saffron infusion |
| 3,2 L of monkfish and prawns broth | 8 prawn heads to obtain nectar |
TIME TO CARRY OUT EACH STEP
| 1- Heat infused oil | 2 Minutes |
| 2- Fry scallops and Monkfish | 12 Minutes |
| 3- Fry paprika and salmorreta | 2 Minutes |
| 4- pearl rice | 2 Minutes |
| 5- Add stock, nectar and saffron infusion | 16 Minutes |
| 6 - Socarrat | 1 Minute |
| Total: | 35 Minutes |
TECHNICAL TEAM:
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- Paella burner
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Butane cylinder
THE INGREDIENTS OF THE SEA
The ingredients that we are going to use in this rice are: Bomba rice, scallops, acorn-fed Iberian ham, 1 monkfish tail, monkfish and prawns stock, salmorreta, extra virgin olive oil, sweet paprika and an infusion of saffron and nectar made with the heads of the prawns.
LET'S BEGIN THE PREPARATIONS
First of all, we macerate the monkfish in aove, garlic and parsley, for a minimum of 1 hour and we also put the saffron to infuse in warm water, 8 strands per diner.
A COCINAR
We fry the scallops in the oil that we will have infused (with the heads and shells of prawns that we have used for the smoke) and remove.
We do the same with the monkfish marinated in the same oil.
WE PREPARE THE RICE
In the same oil we put two tablespoons of paprika, stir quickly, so that it does not burn and become bitter, then we add the salmorreta.
Followed by this, pearl the rice for two minutes.
AN IBERIAN TOUCH TO THE TASTE OF THE SEA
After pearling the rice, we put the boiling smoke. When it starts to boil again, add the prawn nectar, the saffron infusion and season with salt.
To finish our rice with scallops with ham and monkfish, we decorate with the monkfish and scallops, putting Iberian ham on each of them.
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