Today we prepare a delicious sticky rice with a mixture of chicken, meat and seafood that will make your mouth water. In Spain, rice casseroles are very popular, especially when different seafood such as red prawns or Galician clams are added in their preparation, within this variety the famous one is undoubtedly paella, but the truth is that there are many varieties and many recipes to delight us with this sea and mountain rice.
Don’t be scared by the number of steps and enjoy cooking a dish full of flavor and tradition. If you want to save time you can always use ready-made fish or shellfish broth, but nothing better than doing it at home, as explained by the author of this recipe. Let’s go then with the instructions of this sticky sea and mountain rice, a dish with which you will conquer all the guests.
Ingredients to make sticky sea and mountain rice:
- For the Fumet
- 250 grams of prawn heads
- 250 grams of crab mouths
- 250 grams of Gal eras
- 1 head of Hake
- 1 leek
- 1 large onion
- 3 carrots
- 2 stalks of celery
- 1 bunch of Parsley
- ½ head of Garlic
- for the rice
- 1 kilogram of round rice
- 10 prawns
- 10 red prawns
- 1 kilogram of squid rings
- 500 grams of Galician clams
- 500 grams of mussels
- 500 grams of chicken wings
- 250 grams of raw meat sausages
- 1 red pepper
- 1 green pepper
- 6 tablespoons minced garlic, olive oil and parsley
- 2½ liters of Fumet
- 100 milliliters of olive oil
- 1 pinch of salt to taste
- 10 threads of Saffron
- 400 grams of grated tomato
How to make sticky sea and mountain rice:
- To make our sea and mountain rice have a unique flavor, it is best to make the fish broth at home, so the first step will be to prepare the ingredients of the fumet.
- In a large pressure cooker, add all the ingredients, starting with the shellfish and the fish head. Sauté for about 5 minutes to release its juices.
- After this time, we incorporate all the vegetables and the rest of the ingredients. The vegetables will be better to chop them and do not forget to wash and peel what is necessary.
- We mix all the ingredients well while we keep cooking.
- Next, we add the water and in this way we will make a wonderful fish stock that will serve as the base for our sticky rice.
- Cover the pot and leave on the heat for 15 minutes with a ring. This will depend on your pressure cooker, try to check the indications on the recommended cooking time for broths.
- Once the fumet is ready, we reserve and continue with the preparation of the paella. So get all the ingredients from the second section ready and let’s start with the step by step
- Put oil in the pan, place the squid rings and let it cook. We incorporate the wings together with the sausages and sauté until they are well browned, we can even leave them a little toasted.
- Add the peppers and fry well. Remember that the peppers must be finely cut or brunoised.
- When everything is well sautéed, add the tomato and keep cooking for about 5-7 minutes. This sauce, together with the fumet, will make our sea and mountain rice a true delight.
- At this point we incorporate the rice.
- Round rice is the ideal one to make this type of dishes such as soupy rice or paellas, anyway, if you can’t get it, you can also use regular rice.
- Once we have placed all the rice in the pan, we have to mix and stir well with the bottom. The idea is that the rice is impregnated with the flavor of the sauce.
- To give it seasoning and color, we add three or four tablespoons of the macadam of garlic and parsley and the saffron threads.
- The time has finally come to incorporate the fumet, we calculate the measure about two and a half liters, taking into account that the normal proportion of rice is 2 measures of broth for 1 of rice, but since what we will do will be a sticky rice, we put a little more.
- We remove to join well all the ingredients and let cook about 15-16 minutes. Halfway through the time, add the clams, mussels and shrimp. At this point we try salt and rectify if necessary.
- When we see that the rice is almost done, transparent and with a white speck in the center, remove from the heat, cover and let stand for a couple of minutes and serve immediately.
- And this is my version of sticky sea and mountain rice. Although it is laborious, it is worth it, so do not forget to try the recipe. It’s delicious, bon appetite!
