Soupy Rice Recipe

The risotto is one of the tastiest dishes and spoon in its intense aroma and flavor. It is an ideal dish for those passionate about rice who constantly play with recipes in which to include it. Your palate will be grateful, and your stomach will be grateful.

Although they may vary, this recipe will be prepared with ingredients suitable for any pocket. The more seafood we add, the more penetrating its flavor will be, but from here we will prepare a simple dish that is not too loaded with ingredients.

Soup rice

Soupy rice is not only delicious but also very nutritious. Onion is rich in potassium and vitamin C, while rice provides small portions of protein (7%) and notable amounts of niacin or vitamin B3 and vitamin B6.

The pepper, on the other hand, is a source of proteins, carbohydrates and vitamin C and B6, and the tomato mainly contributes vitamin A and C. As for fish and shellfish, its content of omega 3 fatty acids stands out.

Ingredients for four people

• 2 large onions
• 1 red pepper
• A tomato
• 1 bay leaf
• 1/2 kilo of chirlas (or clams)
• 350 grams of prawns
• 2 large squid
• 2 glasses of rice
• Arrangements for fish broth

Preparation of the soup rice recipe

• First, we will prepare the sauce by covering the bottom of the pan with olive oil. Once hot, add the onion and lower the heat. Five minutes later we add the red pepper .

•  Add a pinch of salt to the sauce to make it sweat and let it fry. When it is golden add the tomato and let it finish.

•  Then we can put a bay leaf in the sauce to absorb its aroma.

•  In a bowl or other container we put the chirlas with enough salt . We let them rest for about 20 minutes or half an hour so that they lose the soil. Once this time has elapsed, wash with plenty of water.

•  Next we peel the prawns. We can cook the shells together with the arrangements that we have of fish to make a seafood broth. Strain the water and remove. (You can leave the prawns whole).

•  We clean the squid with plenty of water and chop it.

•  In a frying pan or paella pan we add the sauce, covering the base of it with the oil from the mixture.

Later…

•  Add the peeled prawns, the chirlas and the squid and let it fry.

•  When everything has acquired a golden color and the chirlas are open, add the rice and give it a few turns so that it takes on the flavor of the cooked food.

Starch is the perfect absorbent of aromas in this case, so we will let it simmer for 5 minutes, taking care that it does not stick to the pan.

• Add the fish stock (if we have not made the homemade seafood stock, we can use broths in bricks or fish pills as an alternative). In this step each cook will add the amount to the taste of the diners.

Once cooked, it is important that the rice is not watery but rather covered with a thick broth.