This sea and mountain rice is the perfect combination of the intensity of the land and the freshness of the sea. A tasty and balanced dish that will surprise all your guests.
Ingredients:
- 400 g round rice
- 200 g shrimps or prawns
- 200 g pork (lean or rib meat)
- 150 g fresh peas
- 100 g artichokes
- 1 green pepper
- 1 medium onion
- 4 cloves of garlic
- 2 ripe tomatoes
- 1 choricero pepper (or ñora)
- 1 litre fish stock
- 1 glass of white wine
- Extra virgin olive oil
- Salt and pepper to taste
- saffron threads (optional)
Elaboration:
- Prepare the sofritoIn a paella pan, add a drizzle of olive oil and fry the chopped pork until well browned. Remove and set aside.
- Add the vegetablesIn the same oil, sauté the chopped onion, garlic cloves and green pepper until soft. Add the quartered artichokes and cook for a few minutes.
- Tomato and choricero pepperAdd the grated tomatoes and the chorizo pepper (previously hydrated and crumbled). Cook over a low heat until the tomato is well integrated.
- Cooking the riceAdd the pork back into the paella pan and add the rice. Stir well so that it soaks up all the flavours. Pour in the glass of white wine and allow the alcohol to evaporate.
- Add the brothAdd the fish stock (previously heated) and the saffron threads if you are using them. Leave the rice to cook over a medium heat for about 10 minutes.
- Add the shellfish and peasAfter this time, add the prawns and fresh peas. Cook for another 8-10 minutes until the rice is cooked and the seafood is cooked.
- RestTurn off the heat and let the rice stand for 5 minutes before serving.
Processing time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Suggested presentation:
- Serve the rice directly in the paella pan, garnished with the prawns on top and a little chopped fresh parsley. Accompany the dish with a slice of lemon for a fresh touch at the end.
Additional advice:
- You can replace the prawns with king prawns or even add mussels to enhance the sea flavour.
- If you prefer a more intense touch, use a little meat stock mixed with the fish stock.
- If you want the prawns to have more flavour, fry them before cooking the rice and set them aside to add at the end.
Calories and nutritional data (per approximate serving):
- Calories450 kcal
- Proteins: 30 g
- Fats: 15 g
- Carbohydrates: 50 g
Don't hesitate to try this delicious sea and mountain rice! A dish full of tradition and flavour that everyone will love. If you prepare it, tell us in the comments how it turned out and share your tips.
What did you think of this recipe?
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I think it's a fabulous recipe and very well explained, like all the ones you make.
Thank you very much for your personal attention. I look forward to receiving, like all subscribers to the blue notebook, many more Recipes. Thank you again.
Carlos.
I'm really glad you liked it, the truth is that it's a simple recipe but with a very intense flavour. Thanks for commenting if you try it. Best regards.
I will continue to post new recipes from my old notebook and send them little by little in the weekly newsletter...
Bel.