Arroz con marisco pelado

Go to Image Rice with peeled seafood
Where
  • Olive oil
  • 400 gr. of bomba rice
  • Saffron and colouring
  • Approx. 1 litre of fish stock
  • 2 bugres (only the flesh)
  • 8 prawns
  • 8 scallops
  • 8 mussels
  • 150 gr. of crab meat (crab meat)
  • 150 gr. of spider crab meat

Put olive oil in a paella pan and sauté the rice (about 100gr. per person) together with the saffron, then add the boiling fish stock over the rice, leave to boil for about 5 minutes. Then add all the previously peeled ingredients (the 2 bugres, the scallops, the mussels, the prawns, the crab meat and the spider crab meat) in an orderly fashion, leave to boil for another 8 or 10 minutes so that all the seafood is cooked and the rice stock has been consumed, set aside and leave to rest for a moment before serving.