Rice to the sea
Explanation and ingredients:
1 prepared paella
(Muzclos, shrimp, sipia, etc.).
350 deg. Rice
1 / 8 litre oil
2 tablespoons tomato fried
3 / 4 litre of fish broth
1 clove garlic
Saffron or dye
Salt
Rice to Málaga
Explanation and ingredients:
150 grams of rice type pump.
100 grams of rice shrimp.
100 grams of clams fine.
100 grams of mussels.
100 grams of Jewish green.
50 grams of peas.
50 grams of red pepper.
50 grams of onion.
50 grams of green pepper.
2 garlic cloves.
1 liter of fish broth.
4 tablespoons olive oil.
Saffron.
Salt.
Rice to the gardener
Explanation and ingredients:
1 / 4 cup olive oil
4 lazcas of chopped bacon (optional)
1 / 2 cup sauce
2 cdtas. Garlic picadito
1 over time with coriander and annatto
1 on chicken broth powder
2 cups water
2 cups long-grain rice faucet
Salt to taste
1 tin
15.5 oz. Coloradas beans, drained
1 tin
15.5 oz. Chickpeas cooked, drained
1 tin of 8 oz. Mixed vegetables
Rice to the Italian lobster and clams
Explanation and ingredients:
Rice 0.30 gr
Lobster
2.00 und c butter, n,
0.10 g onions
C flour, n,
Tomato to 0.10 kg virgin olive oil
1 degree
100.00 ml
Parsley bunch c n,
Basil
1 sheet garlic cloves
1und
Squid or chipiron
4.00 und
Parsley bunch c n,
Fine wine
100.00 ml
Clam 0.30 kg
Fumet or fish broth
Rice to the Italian
Explanation and ingredients:
400 deg. Rice
300 deg. Sausage
3 chicken liver 40 deg. Shredded cheese
100 deg. Butter
3 tablespoons tomato sauce
2 onions
Salt
Pepper
Rice to the Hungarian
Explanation and ingredients:
300 deg. Rice long
2 dessertspoons of Paprika
300 deg. Pork
100 deg. Of ham
1 onion
3 sausages
80 gr. Butter
1 medium cabbage
White pepper powder
Water
Salt.
Rice to the Franciscan
Explanation and ingredients:
400 deg. Rice
4 anchovies in salt
1 onion
1 / 2 cup oil
40 gr. Butter
2 / 4 litre broth
Salt.
Rice to the Cuban with raisins
Explanation and ingredients:
Rice
Egg avetruz
Banana
Oil and raisins
Rice to Cuba
Explanation and ingredients:
Rice
1 kg garlic cloves
Und 3
Egg
Und 11
Parsley, bunch
1 und
White broth
35 l
Banana
6 kg
As preparation:
Cuban rice to crush garlic condimentacion of rice in brunoise and biting onion tomato into strips.
S not collect material that is going to require, hotpot sets, plates, etc..
Fry onions to prepare the tomato sauce.
Riding in a white soup kettle fixed mise en place rehogar rice on each plate with garlic, set aside.
We must also prepare the mise en place for frying eggs filling a rocking previously heated with oil and then fail to stick.
Besides preparing the tomato sauce to serve on the verge of giving salt, etc. lifting.
Service, taking into account the timetable established proceed to march after the first plates of rice to provide the service.
Heating plates with rice and wet with the amount of stock needed twice that of rice.
Also began to fry eggs few moments before the start of the service.
Rice to the Creole
Explanation and ingredients:
Rice
1 cup
Salt to taste
Water
2 cups
