THE UMAMI MARINE-SWELL

(Our Play on Arroz a Banda / Seafood Rice)

THE UMAMI MARINE-SWELL

Ingredients: 300g Bomba rice, 300g Mixed Seafood (Prawns, Mussels, Squid), 2 Red onions (finely diced), 3 cloves Garlic, 1 tsp Saffron strands, 1 tsp Smoked paprika, 1L Fish stock (hot)...

Ingredients

  • 300g Bomba rice
  • 300g Mixed Seafood (Prawns, Mussels, Squid)
  • 2 Red onions (finely diced)
  • 3 cloves Garlic
  • 1 tsp Saffron strands
  • 1 tsp Smoked paprika
  • 1L Fish stock (hot)

Cooking Method

  1. The Architect Sauté onions and garlic in olive oil until soft and translucent.
  2. The Scorch Add the rice; toast for 2 minutes until the edges are see-through.
  3. The Bloom Add saffron and paprika with a 50ml splash of hot stock; stir until the rice turns vibrant orange.
  4. The Swell Add stock one ladle at a time until rice is creamy but firm. Add seafood during the last 5 minutes.
  5. The Final Flourish Stir in a massive hit of raw fresh parsley and a drizzle of raw lemon juice.

Cuisine: Spanish

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