Spanish rice Recipe

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:

1. Clean the shellfish well and cook them.
2. First the tails and then the mussels (mussels) in white wine with a touch of cognac.
3. Once cooked, strain the stock with a chinos and reserve in a casserole.
4. With the butter, make a sauce with the onion, carrot and parsley.
5. Add the bouillon cube, salt, and pepper and set aside.
6. Put the oil in a rice cooker (casserole for granulating rice) and brown the saffron.
7. Add the rice.
8. Stir to fry it a little without browning.
9. Already almost fried, add the fried vegetables and stir.
10. Add the boiling and strained stock.
11. If it is missing, complete with boiling water and cook until the rice is grainy.
12. Cover with the prawns and mussels, removing half of the shells (shell).
13. Garnish with olives.
14. Serve hot or cold.