Ingredients to make soupy crab rice:
- 1 large king crab
- 4 prawns
- 8 large clams
- oil
- 6 garlic cloves
- 1 Nora
- 1 large natural grated tomato
- 400 gr. of rice
- fish soup
- Pepper
- pure saffron
- for the Rome cu sauce
- 1 Nora
- almonds
- hazelnuts
- Garlic
- onion
- bread
- oil
- vinegar
How to make soupy crab rice:
- In a casserole we will put olive oil and previously laminated garlic, we will add the prawns, the traced king crab and the clams.
- Once the shellfish change color, add the rice that we will sauté until it takes on color, then add the tomato and after a few minutes we will add the fish broth.
- Let it boil for about five minutes. During this time we will prepare the rescue sauce by putting in the blender the garlic, previously peeled, the more, without seeds, the almonds, hazelnuts, onion and bread crumbs. Little by little we will add the oil.
- When the sauce becomes a paste we will add a little vinegar and salt.
- Add the rescue sauce to the soupy rice, spread it well and let it boil for another 5 or 7 minutes.
- After this time we will remove the pot from the heat and let it rest for a few minutes and ready to serve.
