Do I Have To Drink All Of The Colyte?

meat pumps Arroz a banda

The other day we ate at home Arroz a banda. Rice is a well indicates its translation is a rice separately, ie you are not stumbling blocks fish but tastes much like him. To me it is the rice that I like.

The recipe was copied from the official magazine of tm but I'm going to make several changes to make it quite to my liking. I will copy here as I believe they look better although it first I like the magazine said.

Ingredients: (say quantities are for 4 but at home I ate my husband and the child who is small and not eat a big bowl, yes, good)

Fumet scorpion fish
rice 200g prawns (reserve the bodies)
250g or 250g Scorpid scorpionfish (this fish or know him)
1 mere bone (I did not and got a little more than rape)
250g monkfish head 2 cloves garlic

1200g water (is too much for the rice but you can freeze leftovers for another day and have to pull up or a fish soup) 1 onion



Rice 80g tomato paste 40g cabolla


1-2 cloves of garlic 100g of extra virgin olive oil
(In the magazine here said a teaspoon of paprika, to taste kills me fishy about everything else, it dominates)
200g rice 500g fumet
scorpionfish (this is calculated as double the rice and a little more) (my mother often said, double the water for the rice and little more for the pan) (in the magazine put a lot more water and see my rice a bit soupy but next time will be with these measures) salt

few strands of saffron 1 / 2 teaspoon of dye

1. Prepare the fish stock : peel the shrimp, put the heads and shells in the bowl and reserve the bodies. Add remaining ingredients in the cup fish stock and set 60min, 100 º, vel 1 . Strain and reserve. (I thought the scorpionfish was going to take advantage but left crushed, so meteis or in the basket, or the butterfly in the blades and see what happens or take advantage of the fish)

2. Wash the jar and cover and place the tomato, onion, garlic, shrimp bodies. Shred programming 8sec, vel 6 .

3. Add oil and cook 10 minutes, varoma, speed spoon.

4. Stir in rice. Saute programming 3min, varoma, speed spoon.

5. Pour into the glass the scorpion fish fumet reserved, salt and saffron dye. Set 13min, 100 º, turn left, speed spoon (it takes time for my taste, it is quite hard, so this is to everyone's taste) . Check the salt. Pour in bowl and serve.

NOTE: I have decided that next time I will do everything in the MT minus item 4 and 5 that do the traditional way.