@elchefdelgarito_ recipe: Lobster stew
RECIPE OF "El Chef del garito"
Popularly known as El Chef de Garito, Germán and Bernabé, two cooks, lovers of the world of rice and lifelong friends, began publishing their recipes online in 2020 to share their way of having fun and enjoying .
This desire to cook and share his recipes is born, as its name indicates, in the Garito, the meeting place of his friends where they meet periodically, cooking and enjoying the pleasure of sharing around the table in good company.
El Chef del Garito's recipes are mainly based on rice, but they also know the art of snacks and pinchos, which we can enjoy while our rice is prepared at Garito, located in Moncofa, Castelló.
"We hope with this to contribute to our enjoyment also being yours"
Follow and discover their innovative recipes on their Instagram @elchefdelgarito_.
Preparation time: 30 minutes. Cooking time: 47 minutes. People: 2.
| Oil and salt | 2 Galician lobsters |
| 1 Cuttlefish cut into pieces | 1 Onion |
| 2 Tomatoes | Paprika |
| Crushed ñora | 2 liters of fumet |
| 330 gr of marisma rice | 1 Glass of brandy |
| 1 Glass of saffron infusion | |
TIME TO PERFORM EACH STEP
| 1- Boil 1 lobster | 4 Minutes |
| 2- Mark and flambé 1 lobster | 5 minutes |
| 3- Make the stir-fry | 8 Minutes |
| 4- Add cuttlefish | 5 Minutes |
| 5- Add saffron and rice infusion | 1 Minute |
| 6- Add chopped lobster | 5 Minutes |
| 7- Cook the rice | 14 Minutes |
| 8- Decorate and let it rest | 5 Minutes |
| Total: | 47 Minutes |
INGREDIENTS
To make this rice recipe we will need marsh rice, 2 Galician lobsters, 1 cuttlefish, 1 onion, 2 tomatoes, paprika, crushed ñora, 1 glass of brandy, 2 liters of fumet and 1 glass with saffron infusion.
STEP BY STEP
HOT BATH FOR LOBSTERS
We are going to divide our 2 lobsters, we will boil one of them in hot water for 4 minutes, after that, we will extract all the meat to use it as decoration after the rice has been finished.
We cut the second lobster and use it for the broth for our rice.
A SPLASH OF BRANDY
We place the chopped lobster in the pan and mark it, then we flambé it with brandy and set it aside.
With our lobsters prepared we begin to make the sauce, we add the onion, paprika, crushed ñora and grated tomato.
SOFRITO WITH SAFFRON INFUSION
When all the ingredients are reduced, we add the cuttlefish pieces, stir a couple of times and pour the fumet over the sauce.
When the fumet begins to boil, we add the saffron infusion and the rice.
LET'S NOT MISS THE LOBSTER BROTH
While the rice is preparing, stir from time to time to prevent it from sticking.
Around 5 minutes, we add the chopped lobster that we had reserved and let the rice cook. After 13-14 minutes, we turn off the heat.
WE DECORATE WITH MORE LOBSTER FOR THIS AMAZING FOOD
With our rice finished, we decorated with the lobster that we had reserved to give the finishing touches. Remember to let it rest for a few minutes.
And finished, ready to enjoy a warm dish, perfect to surprise your guests this Christmas.
Enjoy this lobster stew with your guests, the taste of the warm sea for this winter.
TECHNICAL EQUIPMENT:
Simple, we simply need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the paella pan legs. For greater convenience when cooking paella, we can include a tripod for gas stoves. A gas regulator with its hose for the butane bottle is important.
- 1- Deep pan
- 2- Paella burner
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Butane cylinder
You can see more recipes if you click the following link.