Ingredients to make Spanish rice:
- 2 cups of rice
- 250 grams of shrimp tails
- 1 kilo of mussels (mussels)
- 4 cups of fumet from cooking the shellfish
- 1 pinch of pepper
- 1 diced carrot
- 1 small onion diced
- 1 teaspoon parsley
- 2 butter spoons
- 5 glasses of cognac
- 3 cups of white wine
- 100 grams of olives
- 1 cube of concentrated seafood broth
- 8 saffron strands
- 800 ccs of fumet
How to make Spanish rice:
- Clean the shellfish well and cook them.
- First the tails and then the mussels (mussels) in white wine with a touch of cognac.
- Once cooked, strain the stock with a chinos and reserve in a casserole.
- With the butter, make a sauce with the onion, carrot and parsley.
- Add the bouillon cube, salt, and pepper and set aside.
- Put the oil in a rice cooker (casserole for granulating rice) and brown the saffron.
- Add the rice.
- Stir to fry it a little without browning.
- Already almost fried, add the fried vegetables and stir.
- Add the boiling and strained stock.
- If it is missing, complete with boiling water and cook until the rice is grainy.
- Cover with the prawns and mussels, removing half of the shells (shell).
- Garnish with olives.
- Serve hot or cold.