Receta de @joaquin.gm: arroz meloso de cigalas con curry y coco
RECETTE DE "Joaquin GM"
Valencien transplanté dans les Asturies, Joaquin est un passionné de cuisine, mais surtout de riz, de paellas et de fideuás. Il régale ses fans avec des recettes de riz traditionnelles et innovantes.
Sa passion culinaire l'a conduit à visiter plusieurs pays, non seulement pour les belles vues, mais aussi pour s'instruire et s'inspirer de ses recettes.
Suivez et découvrez des recettes innovantes sur son Instagram @joaquin.gm.
Temps de préparation : 33 minutes. Temps de cuisson : 17 minutes. Pour : 4 personnes.
INGRÉDIENTS:
| 8/10 écrevisses | 1 red onion |
| 1 bunch of asparagus | 1 grated garlic |
| 2 grated pear tomatoes | 1 tablespoon curry powder |
| 1 small piece of grated ginger | 100 ml coconut milk |
| Saffron threads | 250gr of marsh variety rice |
| 1.2 litres of seafood or fish stock |
TIME TO PERFORM EACH STEP
| 1- Sauté the crayfish with oil and set aside. | 4 Minutes |
| 2- Add chopped onion and cook | 4 Minutes |
| 3- Add asparagus and sauté | 4 Minutes |
| 4- Add tomato with grated garlic and cook until the water evaporates | 5 Minutes |
| 5- Add the curry and ginger, then the coconut milk, and cook | 8 Minutes |
| 6- Add the broth | 1 Minute |
| 7- When it starts to boil, add the rice and the infusion | 2 Minutes |
| 8- Cook for 17 minutes and stir to obtain desired consistency | 17 Minutes |
| 9- Let it rest | 5 Minutes |
| Total: | 50 Minutes |
STEP BY STEP
PREPARE YOUR INGREDIENTS AND LET'S SAUTÉ THE CRAYFISH
First of all, prepare your ingredients. We recommend taking advantage of this time to cut the vegetables and include the necessary quantities in plates or containers.
We begin this recipe by placing our crayfish in a cauldron or "parisiana", sautéing them with a little oil and setting them aside.
COOK THE ONION AND ASPARAGUS
Add the chopped onion and cook for a few minutes.
Next, add the asparagus and sauté.
REMOVE THE WATER FROM THE TOMATO AND ADD THE CURRY
Add the tomato and grated garlic and cook until the water evaporates.
Add the curry and ginger and mix with the rest of the ingredients.
ADD THE COCONUT MILK AND BROTH
With our ingredients ready, we add the coconut milk and cook for a few minutes.
Add the broth and saffron infusion and mix lightly.
ROUND AND ROUND THE RICE AND EVERYTHING IS READY
Once it starts to boil, add the rice. Remember to stir frequently to obtain the desired consistency during the 17 minutes of cooking at medium/low heat. When finished, let it rest for 5 minutes before serving.
Having followed these steps, we will have on our table a creamy rice with crayfish, curry and coconut. We hope you enjoy this unexpected combination of ingredients, rice lovers!