RICE WITH MUSSELS IN CAVA

RICE WITH MUSSELS IN CAVA

The good weather arrives and with it the meals on terraces with friends and family.

We love it ... And even more if they are accompanied by a good rice with mussels, true?

So today we bring you a recipe from the great Karlos Arguiñano.


Ingredients:

250g of rice

20 mussels

1 onion

2 garlic

½ bottle of Marquès Rigol cava

¼ liter of fish stock

Extra virgin olive oil

Sal

10 chive branches

2 bay leaves


We go to preparation following these steps:

  1. Clean the mussels. Place them in a saucepan, add the cava and two bay leaves. Let it boil until they open.
  2. Take out the mussels and separate the shells from the meat, leaving the shell containing the meat. Strain the liquid to remove any residue you may have let go.
  3. Finely chop the onion and garlic, and put them to brown in a saucepan with a little oil. When they start to brown, add the rice, mix well, pour the hot broth with which the mussels have been boiled and mix everything. Chop half of the chive branches and add them. Cook it for 18-20 minutes.
  4. Chop the mussels loose and add them to the rice. Place the mussels with the shells on top of the rice, decorating the casserole. Chop the rest of the chive branches and place them on top.
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