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@elchefdelgarito_ recipe: Lobster stew

Posted on5 Months ago by 512
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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.

INGREDIENTS FOR RICE:
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

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.

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.

You can see more recipes if you click the following link.

Accessories
€15.45 €16.95
  • Wooden handle trowel for intensive and professional use.
  • Made of stainless steel and wood.
  • The wooden handle prevents any burns caused by the heating of the steel.
  • Ideal for sautéing ingredients, for distributing the rice in the paella pan and even as a tool to serve paella.
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