Creamy galley rice

Halal Pasta, rice and other cereals , Fish and seafood

    • 300 g of rice from the Ebro Delta, bomba type
    • 20 galleys
    • 1 onion from Figueres
    • 1 green pepper
    • 1 red pepper
    • 1 cuttlefish
    • Cuttlefish spleen
    • Salt
    • Extra virgin olive oil
    • · To make the Catalan mince "picada"
    • 2 garlic
    • Parsley
    • A handful of almonds
    • A handful of hazelnuts
    • 1 slice of fried bread
    • 1 fried nyora
    • Nyora pulp
    • Saffron

    • https://www.gastroteca.cat/wp-content/uploads/Arròs-cremós-de-galeres-Arrossos-i-pastes-scaled.jpg

    • Preparation

      Prepare a brand of onion and pepper, fry for half an hour and add the tomato and cuttlefish cut into cubes that you will have previously sautéed.
      Put the extra virgin olive oil in a saucepan, over low heat, add the galleys and saute.
      Add two tablespoons of the brand and half a tablespoon of mince, and continue stir-frying.
      Add the rice and saute. After a few minutes, add the broth that we have at boiling point. Let it brew for about 18 minutes and stir occasionally to break the starch of the rice.

    • Source: Restaurant Les Algues in Sant Carles de la Ràpita
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