On this occasion our friend Ruver shares a different way of cooking rice, with a somewhat laborious recipe but with a fantastic result, you will surely want to repeat it!
It is a rice stuffed with tuna with prawns, stuffed olives, bell pepper, mayonnaise and several other ingredients, which make this dish super tasty and at the same time very original, because… have you ever heard of stuffed rice before? ? Probably not.
Ingredients to make tuna stuffed rice:
For the rice:
- Fresh tuna (to taste)
- Frozen fat peeled prawn (to taste)
- Peeled prawns (to taste)
- 6 small glasses of rice
- 3 grated tomatoes
- 1 nora
- 3 garlic cloves
- 1 handful of parsley
- 1 jet of oil
- 1 pinch of salt
- 1 tablespoon sweet paprika
- strand saffron
For the filling:
- 2 cans of fried tomato
- 1 pinch of salt
For decoration:
- 1 handful of stuffed olives
- Mayonnaise
- 1 bell pepper
How to make tuna stuffed rice:
- To prepare the rice, in a pot with water, boil the fresh tuna, the prawn and the prawns for a short time (4 minutes for the tuna and 2 minutes for the prawns and prawns), drain everything well and reserve the cooking broth..
- In a frying pan with oil, fry the ñora, without burning it (which makes it bitter) and two cloves of garlic in slices, and set aside. The ñora and the fried garlic are placed in a mortar with a handful of parsley and raw garlic, everything is crushed and a little salt is added, and set aside.
- In the oil used to fry the ñora, three grated tomatoes are fried and once fried, a spoonful of sweet paprika is added to the tomato. In a pressure cooker add, for each glass of rice, add a glass and a half of the broth from boiling the prawns and the tuna that we have previously reserved, the fried tomatoes with the paprika and the ñoras, a little saffron is added in strand and tested for salt. The pressure cooker is closed, and on high heat, once the valve begins to turn, the heat is lowered and it is counted for exactly 8 minutes, and after that time it is turned off and left to rest for a few minutes.
- Tip: This rice stuffed with shrimp or gmabas can also be made in a paella pan: the measures are, for each glass of shrimp broth, one of rice and leave it for 20 minutes, 10 over high heat and the other 10 over low heat
- To make the filling for rice with tuna, put two boats of fried tomato in a pan with a little salt (since it is usually somewhat bland), put the tuna in small pieces and heat it. In a bowl, put a layer of rice (half of the pot) and cover it with the fried tomato with the tuna, then place the rest of the rice.
- To decorate the rice stuffed with tuna, everything is covered with mayonnaise sauce and garnished with strips of bell pepper, stuffed olives and prawns.
