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RICE IS BARCARES (MADE BY SANTI TAURA)

This rice comes in the wake of a lunch organized by some friends, and they were also invited, a known Mallorcan chef, Santi Taura, with his wife, and a kitchen first, Tomeu.

Santi Taura is the owner and chef of a restaurant well known here on the island that bears his name, with a creative cuisine delicious. Lloseta is near Inca and what you can not lose. Make a superb tasting menu with a great price value.

Well, as I was saying, before finishing, we talked a bit about what it would be food: one prepared a good stock of fish, others went to the market in the early morning and brought a kilo of prawns and 4 major squid ... and from here, Santi and Tomeu completely improvised!.

green peppers, onions, a handful of green beans that had Xisca in the fridge, a piece of home sobrasada! Santi was choosing the ingredients, Xisco and I did the fucking, and enjoy, right!

- What we're going to make paella or sticky rice? We asked.

"I think neither one thing nor the other, do a mixed bag. He replied.

A very nice neighbor came to greet him and, incidentally, asked any advice, it would prepare a lobster rice. Santi suggested make a butter and lobster coral and throw it at the end of the cooking .... uhm! painted bien.Así That I keep this information for future occasions. I think there will be proven.

Then let the recipe, just say that the ingredients are by eye (there are note huh) so I can not put exact figures, but if I can put you a step by step how he did and so we can all try it again.

RICE IS BARCARES " ( MADE BY SANTI TAURA)

INGREDIENTS Bomba rice (put a bucket of service for each diner). I do not know if he said he had used rice bay, can not remember now ... (That bit of wine!)

fish broth.

1 Kilo Shrimp Cuttlefish

4 (weighing 2 kilos).

3 onions.

4 large ripe tomatoes.

3 cloves garlic (minced).

Mallorca 6-7 green peppers. (They are very soft taste)

A handful of green beans.

A little chopped parsley.

A piece of sobrasada.

salt, paprika.

olive oil.

Ali-oli. (Made by Andreu with mortar eh!)

PREPARATION Remove the shrimp whiskers. Clean the cuttlefish, remove the ink sacs and also separate the eggs.

Peel and chop the tomatoes and blend in the Thermomix, or by hand.

Mince the garlic. Chop the parsley.

Cut the onions in small squares. Also sliced \u200b\u200bpeppers and green beans. (As pictured).

1 st Place the oil in the paella.

2 º fried prawns with a little salt, a few minutes and set aside.

3 º

check cuttlefish, a little salt and fry.

4 º Then we add the onion and minced garlic and brown. (I see you got plenty of onions)

5 º Then he drops into the green pepper, when it is almost done, add green beans, which are given a couple of laps al dente.

6 th is check a piece of spicy sausage, a fried little.

7 ° is added a little paprika, fry a little and then carefully add the tomato purée.

8 ° When we have the tomato and fried, add the rice and bags of ink that we had booked.

9 º A few minutes later add the fish stock, I think we got twice the volume of broth to rice but as I have said what made eye!

10 º Now rice stirring is continued without stopping until it reaches its firing point (maybe that was 12-14 minutes?)

11 ° one minute to put out the fire put the parsley and shrimp previously booked, stir well to blend flavors and go!

12 º Serve with aioli, or single (which was just as good.)

Note: As we did not have iron legs that held the paella and the stove, a table improvised barbecue that end we had to leave and put the pan on the ground that it began to melt.

Barcarés It is a cove-mallorca beach located in the area of \u200b\u200bAlcudia, beautiful.

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