Recipe from @vadearroces: Creamy clam, coconut and lime rice
RECIPE OF "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: 21 minutes. Cooking time: 29 minutes. People: 2.
INGREDIENTS:
| 120gr of olive oil | 2 Grated onions |
| 180gr of crushed tomato | 4 garlic cloves |
| 800gr of Clams | Â 20 of saffron |
| 2 teaspoons of paprika | Â 5 Limes |
| 15 Piparras | 400gr of coconut milk |
| 1000ml of seafood broth | 1000ml of fish broth |
| 40ml of chamomile wine | 40ml of verdejo wine |
| 1 teaspoon of ground coffee | 600gr marisma variety rice |
TIME TO PERFORM EACH STEP
| 1- Sauté onion and garlic | 10 Minutes |
| 2- Sauté tomato | 5 Minutes |
| 3- Toast paprika and evaporate wine | 3 Minutes |
| 4- Add broth, coconut milk and saffron infusion | 3 Minutes |
| 5- Stir constantly | 15 Minutes |
| 6- Cut the lime and prepare the paprika oil | 6 Minutes |
| 7- Dress the rice and let it rest |
8 Minutes |
| Total: | 50 Minutes |
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- Deep pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
STEP BY STEP
PREPARE THE SOFRITO
To begin our sauté, we brown the sliced garlic in the oil and add the grated onion.
When the onion has softened well, add the tomato and let all the water evaporate, then add the paprika and wait until it is well toasted.
GLASS OF WINE AND SEA BROTH
With our toasted paprika, we add the wine.
Once the wine has reduced, we add the coconut milk, the seafood and fish broth and the saffron infusion.
STIR THE RICE
With our broth prepared, wait for it to start boiling and add the rice, remember to stir constantly during the 15 minutes of cooking.
Meanwhile, take the opportunity to prepare the rest of the ingredients to decorate the paella, cut the lime pieces, prepare the paprika oil...
TO DECORATE AND TASTE
When we turn off the heat, add the lime wedges, a touch of paprika oil, a very light touch of ground coffee and top with the confit onion.
With all the last ingredients added, let it rest for a few minutes and that's it!
By following these steps you will have on your table a creamy rice of clams, coconut and lime, enjoy this peculiar rice with some other diner, paeller@s
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